#veganchilerellenos

Wow, thank you so much to everyone for all of the well wishes for my birthday! I am feeling so loved and grateful. And I just have to share about this amazing gluten-free vegan chile relleno dish that I had for dinner. It was absolutely delicious. Ingredients: 4 large poblano peppers 1 cup gluten-free all-purpose flour ½ cup flax seed milk ½ cup just egg 1 tsp baking powder 1 tsp garlic powder 1 tsp ground cumin 1 tsp salt Plant based meat substitute 2 slices of vegan cheese Avocado oil Instructions: 1. Preheat your oven to 400°F. 2. Roast the poblano peppers on a baking sheet for 15-20 minutes, until the skins are charred and blistered. 3. Remove the peppers from the oven and place them in a bowl. Cover the bowl with a kitchen towel and let the peppers steam for 10 minutes. 4. Peel the skins off of the peppers and remove the seeds. 5. In a small bowl, mix together the spices, gluten free flour, plant-based milk and just egg to make the batter. 6. In a separate bowl have the prepared vegan meat. 7. Stuff each pepper with the half slice of vegan cheese and plant-based meat, making sure not to overstuff them. 8. Heat the avocado oil in a large skillet over medium heat. 9. Dip each pepper into the batter, making sure to coat it evenly. 10. Place the battered peppers in the hot skillet and cook for 3-4 minutes on each side, until the batter is crispy and golden brown. 11. Serve the chile rellenos hot, with your choice of sides. Enjoy! * We used @impossible_foods and @daiyafoods to stuff the pepper and @justegg and @bobsredmill for the batter #veganchilerellenos #glutenfree #chilerellenos #veganMexican #vegan #glutenfree #chilerelleno #grateful #birthdaylove #glutenfreemexican #bestmexicanfood #mexicansidedish #friedbeans https://www.instagram.com/p/CnKZyd_p6CT/?igshid=NGJjMDIxMWI=

Wow, thank you so much to everyone for all of the well wishes for my birthday! I am feeling so loved and grateful. And I just have to share about this amazing gluten-free vegan chile relleno dish that I had for dinner. It was absolutely delicious. Ingredients: 4 large poblano peppers 1 cup gluten-free all-purpose flour ½ cup flax seed milk ½ cup just egg 1 tsp baking powder 1 tsp garlic powder 1 tsp ground cumin 1 tsp salt Plant based meat substitute 2 slices of vegan cheese Avocado oil Instructions: 1. Preheat your oven to 400°F. 2. Roast the poblano peppers on a baking sheet for 15-20 minutes, until the skins are charred and blistered. 3. Remove the peppers from the oven and place them in a bowl. Cover the bowl with a kitchen towel and let the peppers steam for 10 minutes. 4. Peel the skins off of the peppers and remove the seeds. 5. In a small bowl, mix together the spices, gluten free flour, plant-based milk and just egg to make the batter. 6. In a separate bowl have the prepared vegan meat. 7. Stuff each pepper with the half slice of vegan cheese and plant-based meat, making sure not to overstuff them. 8. Heat the avocado oil in a large skillet over medium heat. 9. Dip each pepper into the batter, making sure to coat it evenly. 10. Place the battered peppers in the hot skillet and cook for 3-4 minutes on each side, until the batter is crispy and golden brown. 11. Serve the chile rellenos hot, with your choice of sides. Enjoy! * We used @impossible_foods and @daiyafoods to stuff the pepper and @justegg and @bobsredmill for the batter #veganchilerellenos #glutenfree #chilerellenos #veganMexican #vegan #glutenfree #chilerelleno #grateful #birthdaylove https://www.instagram.com/p/CnKYO-2pafo/?igshid=NGJjMDIxMWI=