Thoroughly rinse and pat dry the poblanos then place over an open flame (at medium-high heat) directly on the stove burner.

Leave for a few minutes or until the skin begins to charr or blacken. Flip over and repeat on the other side. Do this for all of the chiles.

Place charred peppers in a large bowl and cover with a lid or plastic wrap. Leave to "sweat" for about 8 minutes.

While the peppers are sweating place the roughly chopped roma tomato, onion, garlic cloves, a pinch of salt, and a splash of water into a blender cup. Blend util completely smooth then set aside.

Using your hand or the blunt side of a butter knife, begin to scrape away the charred bits of the skin.

Use a pairing knife to slice open the pepper but careful not to go all the way through. Then cut away or use a spoon to scoop out all of the seeds and pith.

Place 1/2 cup or so of the shredded vegan cheese inside the pepper, then use toothpicks to seal it closed.

Carefully pour the salsa into a sauté pan, add a splash of water to the blender cup to help get all the little bits left. Sprinkle in some vegetable bouillon powder, stir, place the lid and simmer.

Simmer over medium-low heat for about 5-8 minutes  or until the salsa has changed colors and cooked through. Taste for salt and adjust if desired.

Carefully place the chiles rellenos into the simmering tomato salsa. Try not to crowd them and place the lid on the pan, simmer for about 8-10 minutes or until the cheese is completely melted.