Chiles en Nogada Vegano

Chiles en Nogada Vegano is a vibrant Mexican dish featuring roasted poblano peppers stuffed with a hearty walnut and spice filling, topped with a creamy walnut sauce. This festive dish is not only delicious but also showcases the rich flavors of traditional Mexican cuisine in a vegan-friendly way.

Ingredients

• Poblano peppers - 2
• Walnuts - 100 grams
• Almond milk - 100 ml
• Garlic - 1 clove, minced
• Onion - 1 small, finely chopped
• Zucchini - 100 grams, diced
• Mushrooms - 100 grams, diced
• Tomato - 1 medium, diced
• Cinnamon - 1/2 teaspoon
• Cumin - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Pomegranate seeds - 30 grams for garnish

Steps

1. Preheat oven to 200°C (390°F).
2. Roast the poblano peppers in the oven for about 20 minutes until the skin is blistered and charred, turning occasionally. Remove and let cool.
3. While the peppers are cooling, heat a skillet over medium heat, add a splash of water, and sauté the onion and garlic until softened.
4. Add the diced zucchini and mushrooms to the skillet and cook for another 5-7 minutes until tender.
5. Stir in the diced tomato, cinnamon, cumin, salt, and black pepper, cooking for an additional 5 minutes. Remove from heat and mix in the chopped parsley.
6. In a blender, combine the walnuts, almond milk, and a pinch of salt. Blend until smooth to create the nogada sauce.
7. Once the peppers are cool enough to handle, carefully peel off the charred skin and make a slit down one side to remove the seeds.
8. Stuff each pepper with the walnut and vegetable filling, then place them on a serving plate.
9. Drizzle the nogada sauce over the stuffed peppers and garnish with pomegranate seeds.
10. Serve immediately and enjoy your Chiles en Nogada Vegano!

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 23 g
• Saturated Fat: 2 g
• Unsaturated Fat: 21 g
• Water: 0.25 L

Health Benefits

• Rich in antioxidants from walnuts and pomegranate, which may help reduce inflammation.
• High in fiber from the vegetables, promoting digestive health.

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