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This traditional mexican dish has been turned around by my "jefa" (boss) the one and only Chef Maria! She did change the ingredients for this one and came up with a great vegan alternative.

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Vegan Chiles en Nogada

Course Main Dish
Cuisine Mexican, traditional
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 5 each
Author Chef Maria Cummins

Ingredients

  • 5 each poblano peppers seared under the broiler, then peeled
  • 1 each small onion diced
  • 3 cloves garlic diced
  • 1 cup quinoa cooked
  • 1 each carrot diced
  • 1 each celery, stalks diced
  • 2 each apples, red delicious diced
  • 1 cup apricots small diced
  • 1/4 cup raisins
  • 1/4 cup walnuts chopped
  • 1 teaspoon cinnamon
  • 1/2 tsp allspice
  • 2 tsp honey
  • to taste salt & pepper
  • 1/4 cup walnuts
  • 2 tsp cranberries, dried
  • 1/4 cup almond milk
  • 1/2 tsp cinnamon
  • 1 tsp brandy or sherry
  • 1/4 tsp cinnamon
  • to taste salt & pepper

Instructions

  • For stuffing: Saute the onions, garlic, celery and carrot in oil for about five minutes. Add apples, apricots and raisins, saute until soft. Add cooked quinoa spices and honey.
  • Stuff peppers with the stuffing.
  • Serve with walnut sauce.
  • Warm in a 350 degree oven for approximately 20 minutes.
  • Garnish with pomegranate seeds and fresh cilantro. (Optional.)

Sauce

  • Puree walnuts, cranberries, milk, cinnamon, brandy, salt & pepper. Keep warm for service.
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