Chiles en nogada is a Mexican dish that is eaten by Mexican people on their independence day. Mexican people made this special dish for their freedom fighters. The color of this dish is white, red, and green. So this dish represents the Mexican flag. It is eaten at room temperature. The authentic chiles en nogada is non-vegan. But we provided completely vegan chiles en nogada recipe that will help vegan dieters to cook chiles en nogada.
Ingredients
- Poblano peppers ( 3)
- Pigeon peas ( 1 can )
- Olive oil ( 4 tbsp)
- Onion ( 1)
- Tomato (1)
- Garlic cloves ( 2)
- Sliced almond ( 1 cup)
- Apple ( 1)
- Peach (1)
- Raisins ( 1/4 cup)
- Parsley flakes ( 1 tsp )
- Coconut milk ( 4 cups)
- Coconut whipped cream ( 1 cup)
- Vegan cream cheese ( 3 tbsp)
- Clove powder ( 1/2 tsp)
- Cinnamon powders ( 1 tsp)
- Ground black pepper ( 1 tsp)
- Cumin powder ( 1/2 tsp)
- Sugar ( 1 tsp)
- Salt ( 1 tsp or as your taste)
- Pomegranate seed
- Coriander leaves
Methods
- Firstly, cut onion, garlic cloves, tomato, coriander leaves into small pieces.
- Then, remove the apple, peach peel and cut them into small pieces.
- Then, cut the middle portion of the poblano peppers and remove the seeds of the poblano peppers.
- Then, turn on the stove and put the poblano peppers on the stove.
- Then, roast the poblano peppers on medium-low heat until a nice char on the poblano peppers will come.
- Then, put roasted poblano peppers in the plastic bag and close the plastic bag and keep it aside for 10 minutes.
- Then, remove the poblano peppers’ peel.
- Then, strain the pigeon peas with a strainer.
- Then, put olive oil, onion, garlic cloves, tomato, pigeon peas, clove powder, cinnamon powder, ground black pepper, parsley flakes, salt in the nonstick frying pan and cook it for 5 minutes.
- Then, add apple, peach, almond, raisins to the frying pan and cook all the ingredients for another 10 minutes.
- Then, fillings will be made for poblano peppers.
- Then, put coconut milk, coconut whipped cream, vegan cream cheese, cumin powder, and sugar in the blender jar.
- Then, blend all the ingredients very well with a blender.
- Then, nogada sauce will be made.
- Then, put the fillings in the roasted poblano peppers.
- Then, pour the full nogada sauce on the stuffed poblano peppers.
- Then, chilies en nogada will be made.
- Lastly, serve the chilies en nogada with pomegranate seed and coriander leaves.
Chiles En Nogada Recipe With Pinto Beans
Pinto beans chiles en nogada is very delicious and nutritious dish. So the recipe of this dish is-
Ingredients
- Poblano peppers ( 3 )
- Pinto beans ( 1 can )
- Olive oil ( 4 tbsp)
- Onion ( 1)
- Tomato (1)
- Garlic cloves ( 2)
- Sliced almond ( 1 cup)
- Apple ( 1 )
- Peach (1)
- Raisins ( 1/4 cup)
- Parsley flakes ( 1 tsp )
- Coconut milk ( 4 cups)
- Coconut whipped cream ( 1 cup)
- Vegan cream cheese ( 3 tbsp)
- Clove powder ( 1/2 tsp)
- Cinnamon powders ( 1 tsp)
- Ground black pepper ( 1 tsp)
- Cumin powder ( 1/2 tsp)
- Sugar ( 1 tsp)
- Salt ( 1 tsp or as your taste)
- Pomegranate seed
- Coriander leaves
Methods
- Firstly, cut onion, garlic cloves, tomato, coriander leaves into small pieces.
- Then, remove the apple, peach peel and cut them into small pieces.
- Then, cut the middle portion of the poblano peppers and remove the seeds of the poblano peppers.
- Then, turn on the stove and put the poblano peppers on the stove.
- Then, roast the poblano peppers on medium-low heat until a nice char on the poblano peppers will come.
- Then, put roasted poblano peppers in the plastic bag and close the plastic bag and keep it aside for 10 minutes.
- Then, remove the poblano peppers’ peel.
- Then, strain the pinto beans with a strainer.
- Then, put olive oil, onion, garlic cloves, tomato, pinto beans, clove powder, cinnamon powder, ground black pepper, parsley flakes, salt in the nonstick frying pan and cook it for 5 minutes.
- Then, add apple, peach, almond, raisins to the frying pan and cook all the ingredients for another 10 minutes.
- Then, fillings will be made for poblano peppers.
- Then, put coconut milk, coconut whipped cream, vegan cream cheese, cumin powder, and sugar in the blender jar.
- Then, blend all the ingredients very well with a blender.
- Then, nogada sauce will be made.
- Then, put the fillings in the roasted poblano peppers.
- Then, pour the full nogada sauce on the stuffed poblano peppers.
- Then, chilies en nogada will be made.
- Lastly, serve the chilies en nogada with pomegranate seed and coriander leaves.
Chiles En Nogada Recipe With Black Beans
Black beans chiles en nogada recipe is a vegan chiles en nogada recipe. So the recipe of this dish is-
Ingredients
- Poblano peppers ( 3 )
- Black beans ( 1 can )
- Olive oil ( 4 tbsp)
- Onion ( 1)
- Tomato (1)
- Garlic cloves ( 2)
- Sliced almond ( 1 cup)
- Apple ( 1 )
- Peach (1)
- Raisins ( 1/4 cup)
- Parsley flakes ( 1 tsp )
- Coconut milk ( 4 cups)
- Coconut whipped cream ( 1 cup)
- Vegan cream cheese ( 3 tbsp)
- Clove powder ( 1/2 tsp)
- Cinnamon powders ( 1 tsp)
- Ground black pepper ( 1 tsp)
- Cumin powder ( 1/2 tsp)
- Sugar ( 1 tsp )
- Salt ( 1 tsp or as your taste)
- Pomegranate seed
- Coriander leaves
Methods
- Firstly, cut onion, garlic cloves, tomato, coriander leaves into small pieces.
- Then, remove the apple, peach peel and cut them into small pieces.
- Then, cut the middle portion of the poblano peppers and remove the seeds of the poblano peppers.
- Then, turn on the stove and put the poblano peppers on the stove.
- Then, roast the poblano peppers on medium-low heat until a nice char on the poblano peppers will come.
- Then, put roasted poblano peppers in the plastic bag and close the plastic bag and keep it aside for 10 minutes.
- Then, remove the poblano peppers’ peel.
- Then, strain the black beans with a strainer.
- Then, put olive oil, onion, garlic cloves, tomato, black beans, clove powder, cinnamon powder, ground black pepper, parsley flakes, salt in the nonstick frying pan and cook it for 5 minutes.
- Then, add apple, peach, almond, raisins to the frying pan and cook all the ingredients for another 10 minutes.
- Then, fillings will be made for poblano peppers.
- Then, put coconut milk, coconut whipped cream, vegan cream cheese, cumin powder, and sugar in the blender jar.
- Then, blend all the ingredients very well with a blender.
- Then, nogada sauce will be made.
- Then, put the fillings in the roasted poblano peppers.
- Then, pour the full nogada sauce on the stuffed poblano peppers.
- Then, chilies en nogada will be made.
- Lastly, serve the chilies en nogada with pomegranate seed and coriander leaves.
The above recipes are all vegan chiles en nogada recipe. Those recipes are very easy, quick and haslee free recipe than non-vegan chiles en nogada recipe. So vegan dieters can easily cook and enjoy this dish by following the above recipes.
Hello, My name is Nahla Neveen. I love cooking and eating. So I cook different countries’ dishes every day. I also experiment with how to cook in an easy, quick and healthy way.