Vegan Chiles Rellenos - Plant Based Cooking

Name: Vegan Chiles Rellenos - Plant Based Cooking
Total time: 65 min
Ingredients: 6-8 fresh pasilla chiles (or sometimes called chiles poblano. (Or, use canned whole green chilies, pictured above.)); 1 package firm organic tofu (drained and pressed for about 10 minutes *); 1/4 cup basil (chopped); 1/3 cup pistaschios (chopped); 2 tbsp nutritional yeast; 1/2 tsp ground cumin; 2 medium-sized zucchini (chopped ¼” dice); 3/4 cup corn (either fresh or frozen); salt and black pepper (to taste); 1 28 oz can fire-roasted tomatoes; 2 tbsp tomato paste; 1/4 cup homemade vegetable broth; 1/2 cup onion (chopped); 3 cloves garlic (sliced); 2 tsp chili powder; 1 tsp oregano; 1/2 tsp cayenne pepper

www.plantbasedcooking.com

Vegan Chiles Rellenos - Having grown up in California, Mexican food is one of my favorites and can work well in a plant-based diet.

View full recipe on www.plantbasedcooking.com

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Ingredients

6-8 fresh pasilla chiles (or sometimes called chiles poblano. (Or, use canned whole green chilies, pictured above.))
1 package firm organic tofu (drained and pressed for about 10 minutes *)
1/4 cup basil (chopped)
1/3 cup pistaschios (chopped)
2 tbsp nutritional yeast
1/2 tsp ground cumin
2 medium-sized zucchini (chopped ¼” dice)
3/4 cup corn (either fresh or frozen)
salt and black pepper (to taste)
1 28 oz can fire-roasted tomatoes
2 tbsp tomato paste
1/4 cup homemade vegetable broth
1/2 cup onion (chopped)
3 cloves garlic (sliced)
2 tsp chili powder
1 tsp oregano
1/2 tsp cayenne pepper