Chiles Rellenos Casserole
- 4 poblano peppers (roasted, skinned, and seeded)
- 1 recipe cashew cheese sauce with 1 tbsp Cholula added, uncooked (https://veganmilitarywife.com/cashew-cheese-sauce-vegan-gluten-free-oil-free/)
"Egg"
- 1 block extra firm tofu
- 1 cup non-dairy milk
- 1/2 cup chickpea flour
- 2 tbsp nutritional yeast
- 1 tsp black salt (Black salt is really pink in color, but it gives an egg-y flavor. Sub sea salt if you don't have any black salt.)
- 1/4 tsp tumeric
- 1/8 tsp black pepper
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Preheat oven to 350 degrees F.
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Combine all “Egg” ingredients in a blender and process until smooth.
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Pour into a 9×9 baking dish.
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Fill each poblano with cashew cheese sauce and place in egg mixture, making sure there is one filled poblano in each quarter of the dish.
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Drizzle any remaining cashew cheese sauce over poblano/egg mixture.
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Bake for 1 hour.
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Let sit 10-15 minutes before serving.
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