Vegan Chile Relleno Recipe - Forks Over Knives

Name: Vegan Chile Relleno Recipe - Forks Over Knives
Total time: 130 min
Ingredients: ½ cup raw cashews; 2 lb. Yukon gold potatoes, cut into large pieces (4 cups); ½ cup nutritional yeast; ½ cup potato starch; 1½ teaspoons lemon juice; 1 teaspoon sea salt; ½ teaspoon onion powder; ½ teaspoon mustard powder; ¼ teaspoon freshly ground black pepper; 1 teaspoon garlic powder; 10 fresh green pasilla or poblano chiles; 1 15-oz. can black beans, rinsed and drained (1½ cups) (optional); 2 15-oz. cans tomato sauce (3 cups); 1 cup finely chopped onion; ½ teaspoon taco seasoning

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Our delicious plant-based chile relleno recipe is stuffed with a cashew-potato cheese and black beans, then smothered in a spicy tomato sauce. Try it today!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.

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