| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 398 | 15g | 3g | 58g |
| sugars | fibre | protein | salt |
| 6g | 16g | 14g | 0.8g |
Why I Love Mexican Vegan Stuffed Chiles with Garlic Mushrooms
My love for the Vegan Stuffed Chiles with Garlic Mushrooms recipe came as a happy accident. As a chef with a deep-rooted appreciation for hearty mountain-style cooking, there was something about drawing inspiration from beyond my culinary comfort zone – the vibrant, heat-infused flavors of traditional Mexican cuisine which offered me a thrilling, fresh perspective.
Embracing The Heat
While in Colorado, it’s often about warming foods like game meats and trout dishes, this Mexican-inspired dish compelled me to embrace a different kind of heat – that of poblano peppers. Using these as the star of the Vegan Stuffed Chiles with Garlic Mushrooms is a delightful divergence from my regular repertoire. I was prompted to expand my horizons by the creative mastermind Chef Rick Bayless, one of the maestros of Mexican cuisine.
The Flavour Mosaic
There’s a fascinating complexity to this recipe, layered flavors eked from mushrooms perfumed with smoke of paprika, sharpness of garlic, and the earthy nuttiness of cumin. Even though it stands tall as a satisfying meal by itself, it can also beautifully complement classic Mexican dishes like enchiladas or tamales. It reminds me of Swiss-style stuffed peppers, but with the smoky allure of Mexico woven in.
One thing I particularly cherish about the Vegan Stuffed Chiles with Garlic Mushrooms recipe is its representation of harmonious balance – indulging in your love for food and yet keeping it vegan. It’s no small feat to craft a vegan dish that’s not just delicious, but also rich and indulgent. The interplay of textures – creaminess of black beans, crunchiness of corn kernels, and the juicy mushrooms – serves as a testament to the endless possibilities that plant-based dishes can offer.
And then you add in the magical effect of food on our relationships. When I’m not cooking and writing, I’m exploring new dishes with Gordon. This particular recipe not only brought us an unforgettable dinner, but also an unforgettable night of laughter and bonding. Amazing how a single dish can create memories, isn’t it?
Every time I whip up these Vegan Stuffed Chiles with Garlic Mushrooms, they bring a piece of the vibrant Mexican culture into my Colorado kitchen. It is this ability to traverse cultures through food that makes every bite a joy and keeps the spark in my culinary journey alive.
What You’ll Need
- 6 large poblano peppers
- 3 tablespoons of olive oil
- 1 red onion, finely chopped
- 4 cloves of garlic, minced
- 16 ounces of button mushrooms, sliced
- 1 teaspoon of cumin
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of chili powder
- Salt and pepper to taste
- 1 cup of cooked quinoa
- 1 can (15 ounces) of black beans, rinsed and drained
- 1.5 cups of corn kernels (fresh, canned, or frozen)
- 1 cup of vegan shredded cheese
- 2 tablespoons of fresh cilantro, chopped
- 1 lime, juiced
Method
Step One
Preheat your oven to 400°F (200°C). Arrange the poblano peppers on a baking sheet and lightly drizzle with 1 tablespoon of olive oil. Roast the peppers in the oven for about 20-25 minutes, turning half-way through, until they are soft and the skins are slightly charred. Once they are done, take them out of the oven and let them cool.
Step Two
While the peppers are roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped red onion and sauté until it starts to soften and become translucent, about 5 minutes. Add the minced garlic and continue to sauté for another 1-2 minutes, until the garlic is fragrant.
Step Three
Add the sliced button mushrooms to the skillet, along with the cumin, smoked paprika, chili powder, and salt and pepper to taste. Sauté everything together until the mushrooms are cooked down and have released all their liquid, about 10 minutes.
Step Four
Stir in the cooked quinoa, rinsed and drained black beans, and corn kernels. Continue to cook everything together for another 5 minutes, until everything is heated through.
Step Five
Take the skillet off the heat and sprinkle in the vegan shredded cheese, fresh chopped cilantro, and lime juice. Stir everything together until the cheese is melted and everything is well combined.
Step Six
Once the roasted poblano peppers are cool enough to handle, make a slit down one side of each pepper and carefully remove the seeds, keeping the stem intact. Stuff each pepper with the mushroom and quinoa mixture, filling them as much as you can without tearing the peppers.
Step Seven
Return the stuffed peppers to the baking sheet and put them back in the oven for another 10-15 minutes, until they are heated through. Serve the Vegan Stuffed Chiles with Garlic Mushrooms hot, garnished with extra cilantro if desired. Enjoy!
