Chili Relleno with Walnut Ancho Sauce

March 2, 2015
Serves 4 Servings

Chili Relleno is classic latin dish, and this vegan alternative brings all the warm comforting feel and taste to the table.


  • 4
    Poblano peppers
  • 1
    Package of Tempeh
  • Nama Shoyu (for coating the tempeh)
  • Sambal oelek
  • 2
    Heads baby bok choy bulb diced, leafy green part shredded
  • 1 Tablespoon
    Ginger (minced)
  • 2
    Green onions (Minced)
  • 1/2
    Red bell pepper (small diced)
  • 2 Cups
  • 1 Tablespoon
    Ancho pepper powder
  • 1 Teaspoon
  • Seasalt
  • Pepper
  • Vegetable oil as needed


  1. Coat the poblanos in oil and roast them until the skin is blistering and black. Put them under a large bowl for five minutes or so. Peel the skin off carefully and cut a slit in the side taking the seeds out. Put aside.

  2. Cut the tempeh into cubes and combine the nama shoyu and the sambal. Coat the tempeh with this stuff and roast it for 15 minutes at 350. Put it aside.

  3. Take the rest of the ingredients down to the walnuts and saute them adding the green onions last. Don't forget to season with salt and pepper. Then add the tempeh and toss through.

  4. Stuff the peppers with this stuff and roast in the 350 oven for ten minutes.

  5. Put the walnuts in a blender and puree. Add the ancho and cumin, salt and pepper. Add some water if it is too thick.

  6. When the peppers come out, top with the walnut sauce and enjoy.


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