Dive into a comforting and delicious Vegan Chile Relleno Casserole that’s bursting with Southwestern flavors. This plant-based twist on the classic dish features tender poblano peppers, fluffy quinoa, a rich vegan cheese sauce, and a hearty lentil filling seasoned with warming spices. It’s an easy, satisfying, and crowd-pleasing meal perfect for weeknights or special occasions.
The Perfect Vegan Comfort Food
Craving the comforting flavors of chile relleno but looking for a plant-based option? This vegan chile relleno casserole is here to satisfy those cravings! It captures the essence of the traditional dish while showcasing the versatility of vegan ingredients.
This recipe is perfect for those who:
- Love Mexican-inspired flavors
- Enjoy a hearty and satisfying casserole
- Are looking for a delicious and easy vegan meal
Ingredients You’ll Need
This vegan chile relleno casserole calls for simple, wholesome ingredients that come together to create a flavor explosion. You’ll need:
For the Lentil Filling:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (14-ounce) can green chiles, diced
- 1 cup red lentil, rinsed
- 1 cup vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
For the Quinoa:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
For the Poblano Peppers:
- 4 large poblano peppers
For the Vegan Cheese Sauce:
- 1 cup raw cashews, soaked in hot water for 30 minutes and drained
- 1/2 cup nutritional yeast
- 1/4 cup water
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Vibrant ingredients for vegan chile relleno casserole
Let’s Get Cooking!
This vegan chile relleno casserole comes together in a few simple steps.
Step 1: Prepare the Poblano Peppers
Preheat the oven to 400°F (200°C).
To roast the poblano peppers, place them directly on the stovetop burner over medium heat. Turn them occasionally until the skin is blistered and blackened on all sides. Place the roasted peppers in a bowl and cover with plastic wrap. Let them steam for 10 minutes, then peel off the skins. Make a slit lengthwise in each pepper and carefully remove the seeds.
Chef Tip: Roasting the poblano peppers over an open flame imparts a smoky flavor. If you don’t have a gas stove, you can roast them under the broiler in your oven.
Step 2: Prepare the Lentil Filling
Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, bell peppers, black beans, corn, diced tomatoes, green chiles, lentils, vegetable broth, chili powder, cumin, and smoked paprika. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
A pot of flavorful lentil filling simmering on the stove
Step 3: Cook the Quinoa
While the lentil filling is simmering, prepare the quinoa. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork.
Step 4: Make the Vegan Cheese Sauce
While the lentil filling and quinoa are cooking, blend all the vegan cheese sauce ingredients in a high-powered blender until smooth and creamy.
Chef Tip: For a thinner sauce, add more water, one tablespoon at a time, until the desired consistency is reached.
Step 5: Assemble and Bake the Casserole
Spread half of the quinoa in an even layer in a greased 9×13 inch baking dish. Arrange the roasted poblano peppers on top of the quinoa. Fill each pepper with the lentil filling. Pour the remaining quinoa over the peppers. Drizzle the vegan cheese sauce over the entire casserole.
Bake for 20-25 minutes, or until the cheese sauce is bubbly and slightly golden.
Vegan chile relleno casserole baking in the oven
A Fiesta of Flavor Awaits
Let the casserole cool slightly before serving. Garnish with fresh cilantro, diced tomatoes, avocado slices, or a dollop of vegan sour cream, if desired. This vegan chile relleno casserole is delicious on its own or served with a side of brown rice, tortilla chips, or a simple green salad.
FAQs about Vegan Chile Relleno Casserole
Can I freeze this casserole?
Yes, you can assemble the casserole and freeze it before baking. Thaw it overnight in the refrigerator and bake as directed.
Can I use different beans in the filling?
Absolutely! Feel free to use pinto beans, kidney beans, or your favorite type of beans.
What can I substitute for quinoa?
Brown rice, couscous, or millet would be excellent substitutes for quinoa.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this recipe spicier?
Yes, you can adjust the spiciness to your liking. Add a pinch of cayenne pepper or diced jalapenos to the lentil filling for an extra kick.
This vegan chile relleno casserole is a delicious and satisfying way to enjoy the flavors of Mexico without any animal products. With its hearty filling, creamy cheese sauce, and comforting flavors, it’s sure to be a new family favorite. Enjoy!
