These Vegan Mexican Stuffed Peppers with Cashew Cheese not only look good they taste good. The first time around when I made them it seemed kind of confusing and a lot of moving parts. Now that I’ve made them once, I learned a few things and I know what I’m doing and where I am going with this creation.
Everyone in the family, said they were well worth putting up on the blog and I made them a week later for some friends visiting out of town, so I guess I thought they were pretty good too.
I started with another wonderful recipe found at One Green Planet (OGP) and then modified the recipe to suit our needs and taste. Thanks again to OGP for promoting so many diverse and tasty recipes, you are one of my key go to websites!!! http://www.onegreenplanet.org/
For this unique and delicious recipe Vegan Mexican Stuffed Peppers……
Vegan Mexican Stuffed Peppers with Cashew Cheese
Well friends, this recipe has three parts, preparing the peppers, corn and tomatoes for their various participation in the stuffed peppers, the stuffing and the sauce.
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Peppers ready to go in the oven. Try different types of peppers and see which ones you like best. Keep them as intact – whole as possible. 4 large peppers, sliced down the center and seeds removed, leave them relatively whole so easy to fill and hold filling
- 2 ears of corn, hair removed and soaked in water for one half hour (if corn on the cob is out of season, use a can of peaches and cream corn, well drained)
Corn, tomatoes and peppers fresh from the oven.
Sauce:
- 4 large tomatoes, core removed
- 3 cloves of garlic, peeled
- 1 small white onion, peeled and quartered
- 1 jalapeño pepper, seeded and cut in half
- 1 c of cilantro leaves
- 1 t of cumin
- 1/2 t of chilli powder
- 1 t of salt (more or less depending on your preference)
- 2 T of sugar
- Ground black pepper to taste
Cashew Cheese:
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Cheesy sauce for stuffing your peppers. Will get quite thick. 1 c of raw cashews
- 1 clove of garlic, peeled
- 1 t of salt (more or less depending on your preference)
- 1 T plus 1 t of nutritional yeast
- 1/4 t of paprika
- 1/4 t of tumeric
- 1 t liquid smoke
- 1 t of tapioca starch
- 1 c of hot water
Batter:
- 1 1/2 c of gluten-free flour
- 1 1/2 t of baking powder
- 1 t of cumin
- 1 t of salt
- 1 12-ounce bottle of beer
- 1 1/2 c of canola oil
The steps to create your Vegan Mexican Stuffed Peppers with Cashew Cheese:
- Preheat the oven to 425°F.
- Soak 1 cup of raw cashews in hot water for at least 30 minutes.
- Wash and pat dry the peppers and tomatoes, and remove hair from the corn, soak the corn in water with husks on for 1/2 hour.
- Put the tomatoes, corn and peppers on a large baking sheet and roast for approximately twenty minutes.
- If using canned corn, drain well, put in a pie pan with 1 T olive oil and bake with peppers and tomatoes. Stir frequently and give it a grilled flavour.
- The skin on the peppers and the tomatoes should blacken and blister, when that happens they’re ready to be removed from the oven. The corn kernels should be soft, but not mushy.
- Remove the corn, tomatoes and peppers from the oven (you may need to remove the peppers or tomatoes sooner than the others depending on how fast they roast) and let cool until you can safely handle them.
- Scrape the blackened skin off of the peppers (do not take the skin off the peppers!). However you do remove all of the skin from the tomatoes. When the corn is cool cut the kernels off of the cob and set aside.
- While the peppers, tomatoes, and corn are cooling make the cheese.
To Make the Cheese:
- Drain the water that the cashews were soaking in and rinse them. Put the cashews, garlic clove, salt, nutritional yeast, tapioca starch, paprika and tumeric, and water in a high powered blender and blend until it’s the consistency of cream. You shouldn’t see any solids.
- Pour the mixture into a saucepan and stir continuously over medium-low heat until it becomes thick and gooey like melted cheese. Stir in the corn and set aside. Note: The cheese will thicken while it cools.
Mixing my roasted or canned corn into the cheesy sauce.
To Make the Sauce:
- Put all of the ingredients for the sauce in a high-powered blender and blend until you don’t see any large pieces of the tomato or onion. Pour in a sauce pan and simmer on a low temperature, stirring occasionally.
To Make the Batter:
- Whisk the flour, baking powder, cumin, and salt together in a medium mixing bowl. Add the beer and stir until completely blended. The batter will be thick.
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Pablano peppers stuffed and ready to fry in oil. Put the peppers on a flat surface, sliced side up and gently open them up. Stir the cheese and corn mixture and fill the peppers. Gently close the sides of the peppers over the filling.
Stuffed Bell Peppers, ready to fry in oil.
Last Step, cooking the battered peppers:
- Pour the canola oil in a medium skillet and heat on medium-high heat
- I haven’t tried this step yet….next time I am going to, I think if we lightly flour the peppers and then roll them in the batter, the batter will stick better.
- Put the peppers in the batter and use your hands to gently coat them with the batter.
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Battered peppers cooking in hot oil. Mexican sauce on back burner. When the oil is hot (test with a small piece of batter, it should sizzle when dropped in the oil) gently place the battered peppers into the hot oil.
- Cook for three to four minutes or until golden brown on the bottom then gently and carefully flip the peppers and cook another three to four minutes or until golden brown on the flip side.
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Battered and cooked peppers. Place on parchment paper to remove excess oil and place in oven while cooking the remaining peppers. Line a plate with paper towels and place the peppers on the towel to remove any excess oil.
- Plate your peppers and spoon the sauce over them and garnish with any extra cilantro leaves.
- This goes nicely served with a fresh green salad and rice.
- Beautiful Vegan Mexican Stuffed Peppers!
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