Absolutely delicious Vegan Wrapped-Up Chile Rellenos from the Vegan Burgers and Burritos Cookbook! So hearty, delicious and full of amazing plant-based ingredients!
I’m beyond excited to share today’s recipe and post! This recipe, Wrapped-Up Chile Rellenos, comes from my good friend and blogger pal, Sophia DeSantis and her new cookbook, Vegan Burgers and Burritos. Yes, an entire book on burgers and burritos, what more in the world could we all possibly want?? Sophia is the creator of the blog, Veggies Don’t Bite. I first met Sophia a few years back through Instagram of all places. We connected immediately because we seemed to have similar taste in food, a love for creativity (hello Mexican and Sweets!) and I loved her hilarious personality. Sophia is very talented, creative and a wonderful mother. I’m so proud of her and excited that she put out such a phenomenal book.
Book cover photo by Sophia DeSantis.
Sophia also did the whole book oil-free, which I absolutely love since you all know my own recipes I write are oil-free on this blog. So, no need to adapt anything, it’s already done! So, basically, all her fry recipes and Crispy Zucchini Chips (page 175) are all oil-free.
Sophia has broken the chapters in the book into Burgers, Burritos, Sauces and Sides. You will be salivating as you flip each page. Every single recipe is beautiful, bright and perfectly photographed, as well as being colorful. Each one is mouth-watering.
The whole book includes 27 burgers, 26 burritos, 19 sauces and 4 sides. Every recipe is:
- oil-free (she gives options to use broth or water on any recipe or the option to use a small amount of oil, but is absolutely not necessary)
- made with whole food ingredients
Other amazing things included in the book are tips on how to make the recipes for children in easier ways that kids like to or prefer to eat their food. Also, she has tips on how to fold the perfect burritos, with photos. I personally sucked at folding a burrito before this book, haha.
Now, let’s talk about these burritos. These were AMAZING. I’m so serious. So good I kept messaging her about them, lol. Serious party in my mouth. I also love spicy food and these are definitely spicy because a whole roasted poblano pepper is inside each burrito. There is this delicious white sauce that Sophia created called “Cream Sauce for the Soul” (page 159) which goes inside and on top of the burrito. I’m sharing that recipe below as well with Sophia’s permission. I did, however, use my own Vegan Lemon Sauce instead though.
I also made her World’s Best Roasted Salsa which you can find in her book on page 132 after you buy it, because you all should buy this book and you know that you want it! The salsa was delicious and spicy and the perfect topping for these burritos.
I personally think chips and salsa are a meal on their own, that’s acceptable right?
But let’s go with the full shabang. These chile rellenos are also topped with fresh green onions and cilantro and lots of sauce. Divine.
In case you are wondering, The Vegan Burgers and Burritos Cookbook has pretty much any and every type of burger flavor you can think of and a ton of burritos to pick from. Buffalo Wing Sliders, Crabless Cake Burger, The Low-Carb Portobello, Sweet Potato Enchilada Burger, Fajita Your Burger, Cauliflower “Fish” Burger, just to name a few.
She also has a chapter on sauces to go with all of the burgers and burritos. All-American Special Sauce, Ultimate Onion Dip, Tartar Sauce Extreme, Healthy Vegan Mayo, Yiayia’s Authentic Tzatziki and so many more.
She even has a few desserts in the book. Mind-Blowing Chocolate Sauce, Fully Loaded “Fried” Banana Split, S’more Burgers, The Ultimate Mexican Churro, to name a few. I personally have made the churros and they are incredible!
Recipes I’ve made from the book so far and all were so delicious.
- Crabless Cake Burger (page 60)
- Tartar Sauce Extreme (page 139)
- Low-Fat Creamy Curry Sauce (page 136)
- Wrapped-Up Chile Rellenos (page 118)
- World’s Best Roasted Salsa (page 132)
- Cream Sauce for the Soul (page 159)
- Skinny Peanut Sauce (page 143)
- The Ultimate Mexican Churro (page 125)
Now, I know it’s hard, but you cannot eat this photo.
We all needed an inside shot of these amazing burritos. The taco meat is so amazing, an awesome texture and full of flavor. It will be a regular that I make from now on. These burritos are very spicy because of the poblano peppers inside them, which I loved. Just keep that in mind if you are sensitive to heat. The taco meat could be used for just tacos or plain burritos or even to dip chips in. I can see many uses for it and the taco meat itself is not spicy.
I hope you all love these Wrapped-Up Chile Rellenos as much as I did! They are a recipe to break out and impress the guests to show them just how much vegans know how to put out a good, hearty meal. We don’t just live on salads!
To order Sophia’s book, Vegan Burgers and Burritos, order here!
Printed with permission from Sophia DeSantis and Page Street Publishing Co. Don’t forge to enter the giveaway below for a chance to win a copy of her amazing book, but I personally don’t recommend waiting before ordering it because this would make a great gift as well!
Wrapped-Up Chile Rellenos from Vegan Burgers and Burritos Cookbook!
- 5 poblano peppers
- 1/4 cup (50g) dried chickpeas, soaked overnight
- 1/4 cup (50g) dried brown or green lentils
- 1/4 cup (30g) chopped walnuts, soaked overnight
- 1/2 cup (76g) chopped sweet or yellow onion
- Low-sodium veggie broth (about 2 1/2 cups [592ml]
- 2 medium-size cloves garlic
- 1/2 cup (80g) fire-roasted tomatoes
- 1 tablespoon cumin
- 1 1/2 teaspoons dried oregano
- 1 1/4 teaspoons sea salt
- 1 teaspoon chili powder
- 1/4 teaspoon ground black pepper
- 5 large burrito size tortillas
- Your favorite salsa
- Sliced green onions
- Fresh cilantro
Cream Sauce for the Soul
- 3/4 cup (151g) cooked potato (see directions)
- 3/4 cup (177g) unsweetened plain cashew or almond milk
- 1/2 cup (56g) raw cashews (see directions)
- 1/4 to 1/2 cup (60 to 188g) veggie broth
- 1 tablespoon (15g) white or cooking wine
- 2 teaspoons (10g) apple cider vinegar
- 2 teaspoons (10g) fresh lemon juice
- 1 small or medium-size clove garlic to taste
- 3/4 teaspoon sea salt
- I did use my Vegan Lemon Sauce
- I use this scale.
- Preheat the oven to broil. Place the poblano peppers on a foil-lined cookie sheet and broil on high for about 5 minutes until the exposed sides are blackened. Flip them over and broil for 5 minutes. Remove them from the oven and wrap the poblanos in the foil from the cookie sheet. Set them aside so they can steam while you make the filling.
- Coarsely chop the chickpeas, lentils and walnuts in a food processor. Be careful not to overchop. Saute the onion in a pan over medium heat with 1/2 cup (118ml) of veggie broth and 1/4 teaspoon of salt until it begins to soften, about 4 to 5 minutes. Add the garlic and saute for about 1 to 2 minutes until the garlic is browned. Add the bean/nut mixture and saute for 2 to 3 minutes until it begins to dry, then add 2 cups (480ml) of broth, tomatoes, cumin, oregano, 1 teaspoon of salt, chili powder and pepper. Cook partially covered for about 20 to 25 minutes until the beans are cooked and the liquid has mostly evaporated. Stir frequently, and lower the heat if it begins to stick, which can happen if you are not using oil. Uncover when most of the liquid has evaporated and continue to cook, mixing frequently until the liquid is almost gone. Set aside.
- Preheat the oven to 400°F (204°C). Remove the poblanos from the foil and carefully remove the skins. Gently cut a slit in each one, and remove the stem and seeds. Place each poblano on a tortilla opened and lying fat, put about one-fifth of the meaty bean/nut mixture and a spoonful of cream sauce in the pepper and then fold the pepper closed.
- To fold the burrito, fold the sides over toward the center and above the stuffed poblano, then roll upward to create a burrito with the pepper stuffed inside. Place the burritos on a parchment-lined baking sheet and bake for about 20 minutes. Carefully flip them over using a spatula and bake for 5 minutes until they're crisp.
- Remove them from the oven and top them with more cream sauce and the roasted salsa (of your choice). Sprinkle them with green onions and cilantro if desired (either before or after baking again). Bake for 5 to 7 minutes until the sauces are hot. Serve immediately!
- For the cream sauce, put the potato, milk, cashews, broth, wine, vinegar, lemon juice, garlic and salt into a high-speed blender and puree until smooth. Refrigerate the sauce to thicken.
- Notes regarding the sauce: Cook the potato in the microwave or oven. I don't recommend boiling it because it makes the potato too wet.
- If you are not using a high-speed blender, there are a couple of options for making your sauce smooth. You can use a coffee grinder to grind everything to a fine powder, or make sure to soak your cashews overnight, or for at least 2 to 3 hours. If you forget, you can also boil them for 30 minutes. You can easily substitute the water for the broth, however the broth gives it a nicer flavor. Wine is recommended for the ultimate flavor, but if you don't want to use wine, feel free to replace it with more broth. Adjust the amount of broth depending on how thick you want the sauce.
Kids: This can be served as a bowl if folding a burrito is too hard!
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