This is a cheese free, fried free, egg free, meat free version of chili rellenos. Just as tasty and without the meat sweats. (The red sauce is not pictured.)
Ingredients
- 4 poblano chilis
- 1 recipe tempeh chorizo
- 1 tbsp oil
- 1/4 can of corn
- 1/2 cup chopped zucchini
- RED SAUCE
- 3 medium tomatoes
- 1 garlic
- 1/4 onion
- 1 1/2 tsp chicken stock powder
- 1 tbsp oil
Directions
Lightly oil the poblano chilis and place in 400 degree oven to char. Once charred turn off oven and let chilis steam.
Blend tomatoes, garlic, onion and chicken stock power. Strain thru sieve. In small pot heat 1 tbsp oil. When hot, add tomato sauce. Reduce for about 20 minutes til deep red in color.
Add the tempeh chorizo, 1 tbsp oil and zucchini in a pan. Cook on low heat for about 15 minutes. Add corn. Draw a cross in the center of the pan to portion into four.
Remove skin from poblanos. Open a single slit in the peppers and carefully remove the seeds. Add 1 portion of tempeh mix to each poblano. Place peppers in small square baking pan. Pour tomato sauce over the peppers.
You may freeze for later or bake right away. Bake at 350 for 20 minutes til peppers are heated through.
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