VEGAN STUFFED POBLANOS

These delights turned out so well when I made them for Cinco de Mayo. They were a huge hit with the entire family….some of them vegan, some of them not so much vegan. We finished them off for our breakfast the next day.

 

This is the perfect shareable meal for potlucks, weekday meals, and even special occasions.

Meat lovers will not miss out!

Enjoy!

 

VEGAN STUFFED POBLANOS

 

4 Poblano Peppers

1 12 oz. Pkg Lightlife Crumbles

1 Ear Roasted Corn

1 Small Onion

1 Tomato

6 Cloves Garlic

½ Cup Nutritional Yeast

½ Cup Black Beans

1 Pkg Taco Seasoning

1 T Diced Green Chilies

1 t Cilantro

1 T Better Than Bouillon Vegetable Paste

½ Cup Vegan Cheese

1 Good Squeeze of Fresh Lime Juice

½ Cup Taco Sauce

 

Preheat oven to 425 degrees F.

Wash the peppers.  Cut off the tops and set aside.

Roast an ear of corn. I did mine on an outdoor grill with the husks left on.  You could always remove the husks and/or even used canned corn.

Cut the corn kernels off of corn and place into a large mixing bowl.

Dice up the onion, tomatoes, and garlic.  Add to the bowl.

I used canned diced green chilies.  You absolutely can use fresh ones.  Fresh is always best, but don’t stress over using canned. It will do.

Add the black beans, vegan cheese (I used Daiya Cheddar because it’s what I had on hand), nutritional yeast, vegetable paste, spices, and a squeeze of lime.

Using your hands, crumble the crumbles into the bowl and mix thoroughly.

Stuff the mixture into the peppers.  I used a small spoon to push as much of the filling as I could and a little still coming out the tops.

Place in a 9” x 13” casserole dish.  Pour a ½ c of water over the peppers.  This will help to steam them in the oven.

Drizzle a ¼ c to ½ c of taco sauce over the top.

Bake for 30 to 40 minutes at 425 degrees F.

These turned out fabulous.

This would be a great recipe to experiment with too.  Try different kinds of beans, different varieties of cheese, and new spices.

We served these up with homemade tortilla chips, vegan sour cream https://veganbitchcancook.com/2019/08/24/the-best-vegan-sour-cream-ever/ , lots of fresh vegetables, refried beans, and of course Margaritas!

 

 

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