7 oz Green Chilis (can) whole 14 1/4 oz Firm tofu 3/4 lb Jack cheese, grated 3/4 lb Sharp cheddar, grated 7 oz Green chilis (can) diced 6 Eggs 12 oz Evaporated milk 1 c Salsa Split whole chilis lengthwise. Remove seeds and lay flat in bottom of a 13x9 baking dish. Place tofu on paper towel and gently squeeze out excess moisture. Crumble and blend half the tofu with jack cheese. Blend remaining half with sharp cheese. Pot chilis with a layer of Jack-mix followed by a layerr of Sharp-mix. add a layer of diced green chilis. Repeat layers until cheese and chilis ar gone. Beat eggs with milk. Pour overr casserole. Spread top of casserole with salsa. Bake at 350
How To make Chili Relleno(Tofu) Casserole's Videos
The BEST recipe from our NEW cookbook: Chiles Rellenos | Vegan Oil Free
Click HERE to order our first ever cookbook!
We are making one of my FAVORITE recipes today: Chiles Rellenos.
This recipe (and many more) can be found in our FIRST EVER cookbook, Well Your World Favorites, Volume. 1!
You can pre-order a physical copy of our first cookbook which includes an instant PDF download of the book, or you can opt for just the digital version only. Click here to get it today!
----
Order my SOS-Free Products here:
Sign up for my Live Cooking Show!
Follow me on Instagram! @wellyourworld
Join us in the Well Your World Facebook group:
----
#vegan #healthy
Veggie Stuffed Poblano Peppers | This Savory Vegan
These Veggie Stuffed Poblano Peppers are filled with brown rice, black beans & veggies that are cooked down in enchilada sauce! #vegan #stuffedpeppers #mealprep ******* GET THE FULL RECIPE:
SHOP MY KITCHEN: Pink pan: Blender: Food Processor: Jars: Speckled Bowl: Mixing Bowls: FOLLOW ME Instagram: Facebook: Twitter: Pinterest:
EMAIL ME: Rene@thissavoryvegan.com
music by Dyalla Swain
Vegan Chiles Rellenos
Chiles Rellenos - 4 chiles poblanos - 1 cup chickpea flour -1 cup water - 1/2 tsp baking powder or 1/4 tsp baking powder - 4 roma tomatoes - 4 tsp vegan chicken bouillon - 3-4 cups water - 1/2 onion - 1 garlic glove -salt to taste - cornstarch -vegan cheese (I used Violife) or you can make this one:
Follow me on IG! Food businesses:
Personal:
Amy's bowls chile relleno
it is a good dish but I have thyroid issues so I cannot have the soybean. Bobby Parrish from flavcity was where I learned about these. Check out some of my favorite tubers
Vegan Chile Rellenos
Vegan Chile Rellenos 6 Large Hatch Green Chiles (hot) or Large Poblano Peppers (mild) or your large pepper of choice 6 Tomatoes 2 Jalapeños (optional) 4 Large Garlic Cloves or 6-8 Small-Medium Garlic Cloves 1/2 Onion (optional)
Set Oven to 450°F Put Garlic Salt on Pans Layout chiles/peppers, tomatoes, jalapeños, garlic cloves Put Garlic Salt on top of them Bake 15 minutes
3:09 Tofu Cheese: Firm or Extra Firm Tofu 1/3 Cup Nutritional Yeast 1 Tablespoon Chili Powder 1 Teaspoon Garlic Salt Set to the side
Flip chiles/peppers Bake for 15 more minutes
4:27 Sauce: Put baked tomatoes, garlic cloves, jalapeños (no stems) Blend
I used a 10-inch x 13-inch pan (depends on the size of the peppers)
Pour half of the sauce in the pan Let chiles/peppers cool for 5 minutes Cut peppers open and then wash the seeds out and stems(optional to remove stems) Skins may fall off, no need to peel them off Fill with cheese Pour remaining sauce over the top Put foil over the top of the pan Bake 20-25 minutes
Take foil off Bake 5 more minutes
Let cool 5-10 minutes Enjoy
9:22 Queso (if too hot): Put everything in food processor/blender Add 1/2 Cup Nutritional Yeast Blend Enjoy
10:04 Bloopers
1:40 No Oil Info: Dr. Greger Dr. Esselstyn
Follow me on social media Facebook: Instagram: Twitter: Website:
Vegan Chiles Rellenos
Crispy on the outside and so cheesy in the middle, these spicy vegan chiles rellenos are always a big hit! Delicious vegan cheese-stuffed poblano peppers are battered and fried to perfection in this hearty meal. Just one bite will have your family asking for more and more! Recipe: