Deborah Dana

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Vegan Battered Poblano Pepper

25 mins
35 mins
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If you're a vegan and you love stuffed chilies, we'll show you how to make a vegan battered, super-crunchy chile with a perfect finish. Prepare this rich tasting chile poblano stuffed with vegetables such as tomatoes, squash and corn. Accompany it with a consistent quality sauce. This time we give you the recipe to make a Vegan Battered Poblano Chile, with no animal product in battered sauce so you don't limit yourself to eat these classics Mexican dishes The battered sauce is traditionally made with egg whites beaten til stiff and mixed with the yolks, salt and pepper. The chile to be battered is completely immersed in this mixture and quickly fried with hot oil.
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4 portions
  • 1 tablespoon vegetal oil, for filling
  • 1 tablespoon garlic, finely chopped, for filling
  • 1/4 cups white onion, finely chopped
  • 1 cup tomtato, finely chopped
  • 1 cup corn, white, shelled for the filling
  • 1 cup pumpkin, cut into cubes, for filling
  • 1 cup black bean, cooked, for filling
  • 3 cups squash blossom, for filling
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 cup wheat flour, for the batter mix
  • 1/2 cups cornstarch, for the batter mix
  • 1 tablespoon salt
  • 1 1/2 cups mineral water, for the batter mix
  • 1/2 teaspoons baking soda, for the batter mix
  • 4 poblano peppers, clean, deveined and without skin
  • enough flour, to cover the chile
  • enough vegetal oil, to fry
  • 1 cup Vegetables soup, for the sauce
  • 4 tomatoes, cut into quarters, for the sauce
  • 1 clove garlic, for the sauce
  • 1 white onion, for the sauce
  • 1 tablespoon vegetal oil, for frying, for the sauce
  • 1 tablespoon oregano, for the sauce
  • 2 dried laurels, for the sauce
  • 1 pinch salt, for the sauce
  • to taste cream, vegan


For the filling, heat a skillet over medium heat with the oil and add the onion and the onion, add the tomato and cook until it softens. Integrate corn, zucchini, black beans, zucchini flower, continue cooking for 5 minutes and season with salt and pepper to taste. Set aside.
For the batter, in a bowl mix all the ingredients until forming a semi thick mixture, set aside.
Fill the peppers with the vegetable mixture and close with a toothpick. Cover them with flour and immerse in the mixture of the batter. Working quickly, fry the peppers in hot oil until golden brown. Drain on absorbent paper.
For the caldillo, blend the vegetable broth with the tomato, garlic and onion until a homogeneous mixture is obtained. Strain.
Fry the previous preparation in a pot with oil over medium heat, bring it to boil and cook about 20 minutes and season with salt, oregano, bay leaf and pepper.
Serve the battered pepper with the warm tomato soup, vegan cream and enjoy.


Serve the chili with the tomato sauce.


Add slowly the mineral water to the mixture since it should not be too liquid so the pepper is covered well.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (3)
Airam Viviana Cota Garcia
16/04/2020 18:25:11
Se ve increíble, tengo que intentarla 👍🏼
Aline Perez
07/02/2020 11:27:14
¿A cuántos gramos equivales una taza de Flor de Calabaza?
Keiko Bonilla Lam
14/08/2019 18:25:22
Es un plato mexicano exquisito.

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