Chiles En Nogada Vegetarianos | Vegetarian Poblano Peppers In Walnut Sauce
 
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Celebrate Mexican Independence Day with this unique stuffed Poblano pepper covered in a creamy walnut sauce. This is Mexican cuisine at its finest!
Author:
Recipe type: Main, Dinner, Holiday Meals
Cuisine: Mexican
Serves: 6 peppers
Ingredients
  • !Ingredients for Filling!:
  • 1.5 cups or 81 grams or 2.85 oz of dry TVP granules
  • 2 cups of water
  • one Tablespoon of fresh lime juice
  • one Tablespoon of soy sauce
  • !Vegetables and Fruit Ingredients For The Filling:
  • 6 large Poblano peppers
  • 2 Tablespoos of olive oil
  • 132 grams or 4.65 oz of white onion, weighed then finely chopped
  • 2 large cloves of garlic, finely mince and should yield 1 Tablespoon
  • 2 small peaches or 80 gm or 6.35 oz of peeled and evenly chopped peaches*
  • 2 small granny smith apples or 231 g or 8.10 oz of peeled and evenly chopped apple*
  • 2 small green pears or 225 gm or 7.90 oz of peeled and evenly chopped pear*
  • 25 grams or .90 oz or ¼ cup of blanched and roughly chopped almonds
  • 50-100 grams or just under ½ cup of seedless raisins**
  • ½ Tablespoon of ground Mexican cinnamon (canela), to start and adjust to taste
  • ¼ teaspoon of ground clove, to start
  • ½ teaspoon of dried oregano (to start but REMEMBER A little goes a LONG way)
  • ½ teaspoon dried thyme
  • 1 Tablespoon of fine sea salt, start with half then gradually add more as desired
  • 1 teaspoon of ground black pepper, to start
  • !Nogada or Walnut Sauce Ingredients:
  • 120 grams or 4.25 oz of walnuts (buy the absolute freshest available to you & peeled if possible)
  • one small can or around 1 cup of media crema or substitute with full fat milk***
  • 100 grams or 3.5 oz mild and plain goat cheese
  • ¼ to ½ teaspoon fine sea salt, this will depend on how salty cheese is (I used ½)
  • ½ teaspoon of granulated sugar
  • pinch of ground black pepper, optional
  • !Topping Ingredients:
  • 134 grams or 1 cup or 4.75 oz of pomegranate seeds (I used 2 small pomegranates for this)
  • finely chopped parsley leaves, amount will depend on your like or dislike of parsley
Instructions
  1. !How to Rehydrate TVP:
  2. Bring the water to nearly a boil then pour in the lime juice and the soy sauce give it a stir then carefully add the dry TVP granules. Stir the TVP around the water to help rehydrate it. Turn off the heat and set aside for 15 minutes.
  3. Once the TVP has been fully rehydrated, strain it over a fine sieve. Then use just a little cold water to rinse and run over the TVP to help cool it down enough for you to handle it. Once you can touch the TVP then you want to use your hands to squeeze out as much of the liquid as possible. After you’ve done that, and only if the granules are large you want to put it on a cutting board and roughly chop it into smaller pieces that resemble cooked ground meat. Set the TVP aside.
Day One Instructions for Preparing the Filling:
  1. Prepare the TVP then set it aside. Next start cutting up the onion and the garlic as well as peeling, deseeding and chopping the peach, apple and pear into small even pieces. Heat the oil in a large pan and once hot add the onion, saute until soft and translucent, about 5 to 8 minutes. Next add the garlic and saute for 2 minutes, stirring often. Now add the drained TVP and stir to combine the onion and garlic into it. Mix in the bits of peach and allow to cook for about 5 minutes, then add the apple and cook another 5 minutes. Now add in the almond bits, raisins, and all of the spices from the filling ingredients list. Give the mixture a very good stir and cook for 5 minutes. Now add the pear and cook under medium heat for a further 15 minutes. At this time if the mixture starts to stick to the pan you may add a little bit of water or vegetable broth to prevent it from burning and just until the fruits release some of their juices. Give the filling mixture a taste and if needed adjust the seasoning if desired. Turn off the heat and allow to completely cool before pouring the mixture into a container and storing in the refrigerator overnight.
  2. (I HIGHLY RECOMMEND that you cook the filling the day before to not only cut down the work in one day, but also because the TVP will absorb the flavours much, much better than if you serve it the same way.
  3. !Day Two Instructions:
  4. The next day right before you are going to continue cooking take the mixture out of the refrigerator and let it sit aside. Now throughly clean and pat dry the Poblano peppers so you can roast them. I use the open flame method on a stove top but you may also put the peppers under the broiler in your oven until their skin is nice and charr. On the stove char the chiles evenly on all sides just like in this tutorial. Once the Poblanos have been charred place inside of a plastic bag and set them aside to “sweat” so you can peel them in a bit.
  5. While you are waiting for the peppers to sweat, you can get the pomegranate ready by seeding it following this method I showed you previously. Once the pomegranate seeds are ready set them aside. Now go back to the peppers and put some gloves on so you can handle them. Open the bag and taking one by one use your fingers to carefully pull and slide the charred skin away from each pepper. Place them on a clean plate or cutting board until you’ve finished with each chile. Once all the chiles have had their charred skien removed (you don’t need to rinse them as any little bits of charred skin will only add flavour to the dish), make a small incision in each pepper going lengthwise but stopping before you get to the tip. The incision only needs to be long enough to remove the seeds and place the stuffing inside. Now use your hands to pull out all of the seeds and any attached veins from each Poblano. After you’ve done this to all 6 chiles set them aside.
  6. Pour the media crema or milk or cream into the blender then add in the walnut bits and a little splash of milk or water to help get the blender going, blend until the walnuts have completely broken down. Next add the goat cheese and blend until it is well incorporated into the sauce -- if needed add a little more milk to the blender in order to achieve a smooth and creamy sauce . Leave the blender as is and you’ll return to it in a few minutes.
  7. Now you can warm up the filling by placing it in a large pan and allowing it to completely heat up evenly. Once the filling is hot throughout, turn off the heat and set aside. Go back to the blender and now add a pinch of ground black pepper and fine sea salt to your taste (I added the ½ teaspoon), and the ½ teaspoon of sugar then blend again for about 2 minutes. Now taste the walnut sauce and if needed add more sugar or alt to it if desired. Pour the sauce into a large bowl and set aside.
  8. TO SERVE: Traditionally it is only one stuffed pepper per person. Carefully place one on a plate and fill it with the warmed up filling. Drizzle a generous amount of the walnut sauce over the stuffed pepper, then sprinkle some pomegranate seeds and lastly some finely chopped parsley. Serve immediately. Traditionally the pepper is served alone, but if you'd like some plain white rice may be added as an accompaniment. I prefer the alone method and find that the rice is unnecessary, but it is up to you. Lastly, I quite enjoy a glass of dry or fruity red wine with this meal -- beer is not recommended.
Notes
*Some people like to leave the peel on the fruits, but I like to remove it because it makes the dish's texture better. It is up to you.

**I am not a huge fan of raisins so I don't add too many. Adjust to your taste.

***You can purchase it on Amazon too, http://amzn.to/2ckUW9I
Recipe by Mexican Made Meatless™ at http://mexicanmademeatless.com/chiles-en-nogada-vegetarianos-vegetarian-poblano-peppers-in-walnut-sauce/