This week Chef Juan is sharing a Vegan Recipe inspired by the Meatless Monday movement. Although not a dish that you commonly see in Mexican restaurants the Chile en Nogada has been a tradition in Mexico for decades. The stuffed poblano chile is covered with a creamy walnut sauce and and topped with Pomegranate seeds incorporating the three main colours of the Mexican flag. The traditional Chile en Nogada calls for ground meat, usually pork and beef but Chef Juan Zuno of Plush Catering & Events has created a vegan version of this entree that even meat eaters will find satisfying.
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2 Poblano Peppers, Roasted, Peeled and Deveined
1/4 Cup Pomegranate Seeds
- 1 Ripe Plantain, Boiled and Mashed
- 1/4 Cup of Mixed Dried Fruit & Nuts, Diced
- 2 Tbsp Onion, Diced
- 1 Tsp Parsley, Minced
- 1 Tsp Garlic, Minced
- 1 Tsp Celery, Minced
- Salt & Pepper To taste
- 1/2 Cup Almonds, Soaked in Water for at least 2 hours and Peeled
- 1 Tbsp Sugar
- 1 Tsp Apple Cider Vinagre
- 1 Small Clove of Garlic
- 3 Tbsp Water
- Pinch of Cumin, White Pepper, Cinnamon and Salt
- In a bowl, mix all of the filling ingredients together then set aside.
- Add all of the sauce ingredients to a blender and blend until smooth, set aside.
- Spoon filling into chiles until full but not overflowing.
- Cover with Sauce and top with pomegranate seeds.
This dish is meant to be served at room temperature. We suggest serving the chile over cilantro rice.
We serve a very similar vegan recipe as an entree at weddings and events in Puerto Vallarta & Riviera Nayarit. Contact us today to receive a quote for your event!
For a printer friendly version of this recipe click the link below.