{"id":17077,"date":"2020-09-06T06:44:28","date_gmt":"2020-09-06T12:44:28","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/chiles-en-nogada-vegan-recipe\/"},"modified":"2021-08-07T20:36:01","modified_gmt":"2021-08-08T02:36:01","slug":"chiles-en-nogada-vegan-recipe","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/chiles-en-nogada-vegan-recipe\/","title":{"rendered":"Chiles en Nogada – Vegan Recipe"},"content":{"rendered":"

This Vegan Chiles en Nogada Recipe features roasted poblano chiles stuffed with lentil picadillo and topped with creamy walnut sauce, then sprinkled with pomegranate seeds. A simplified vegan version of the authentic Mexican National Dish!  Jump to Recipe<\/a> <\/em><\/p>\n

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Try this Vegan Chiles en Nogada recipe with lentil picadillo & walnut sauce<\/h2>\n

A sophisticated, deeply satisfying Mexican comfort food dish with a knockout presentation! Perfect for a special occasion.<\/p>\n

September is Chiles in Nogada season here in Mexico and a highly anticipated time all over the country as it is a reflection of the national pride and the celebration of Mexico\u2019s independence which is celebrated on September 16. <\/p>\n

Independence day is the day when all restaurants would serve their secret recipe for a delicious traditional dish in honor of this special holiday \u2013 chiles en nogada.  This authentic Mexican recipe for stuffed chiles marries the art of traditional Mexican cooking with patriotism as the dish features all three colors of the Mexican flag.  It has the green chile poblano, the white sauce which is named after the nogal tree or walnut tree, and the red pomegranate arils.<\/p>\n

Chiles en Nogada is truly the traditional Mexican dish. There are many versions of making this dish with a picadillo – a minced meat filling! To create a vegan chiles en nogada recipe,  I have chosen to make the picadillo filling plant-based by using lentils and a mix of fruit and spices!<\/p>\n

What is Chiles en Nodada? <\/h2>\n

Chiles en nogada is a roasted poblano chile traditionally stuffed with ” picadillo ” so a minced meat filling (we use lentils in this version), saut\u00e9ed with onion, garlic, and tomato puree. Added are almonds, apples, olives, plantain, pear, capers, and raisins. I know -A LOT going on in here. To take things to the next level, the stuffed poblano chile is served smothered in a creamy walnut sauce ( salsa nogada )and sprinkled with pomegranate seeds.<\/p>\n

This dish is a complex array of textures, colors, and flavors and simply DELISH! The original recipe is a labor of love that requires a bit of time. But don\u2019t worry I have adapted the recipe and simplified it a lot without compromising on the flavor! Yep, so you can make it at home in less than an hour. Trust me, your time will be richly rewarded by the smiles of your loved ones upon taking their first bite.<\/p>\n

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History of Chiles en Nogada<\/h2>\n

After signing the treaty of Cordoba which granted Mexico its Independence from Spain, Agustin de Iturbide, a military commander who fought in Mexico’s War of Independence, traveled to Mexico City, stopping in the town of Puebla. There, the villagers held a grand feast to celebrate the country’s gained independence and to honor general Agustin de Iturbide.<\/p>\n

The Augustinian nuns of the Santa Monica convent prepared a special dish for the feast using local, using in-season ingredients and the Mexican national dish Chiles en Nogada (chiles in walnut sauce) was born. <\/p>\n

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Why this vegan Chiles en Nogada recipe is so good: <\/h2>\n

Grilled poblano chiles, you guys! The tender grilled Poblano chiles add those delectable smoky notes that can be achieved by roasting them in the oven.  I often do this on my gas stove but you can roast them in the oven (see recipe), put them under your broiler, or even grill them! Then we add the scents of sweet fruits, some cinnamon, nutmeg and aromatic cloves.<\/p>\n

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You can taste the fruits which aren’t too overly sweet, more like tender little sweet bursts in a savory filling! Now and then you get the little tender crunches of toasted almonds followed by sweet plump raisins. A tart pop of pomegranate,  the fresh herbiness of fresh parsley. Guys, Chiles en Nogada is a magical combination of flavors and textures! You have GOT to try this. <\/p>\n

Mexican cuisine is deeply integrated into the history, culture, and the community identity of the Mexican people, and this dish is only one example of the beauty and richness of it all.<\/p>\n

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\u201cHow much walnut sauce do I add?\u201d you might ask yourself. \u201cAl gusto,\u201d is the answer. That means: \u201cto taste.\u201d<\/p>\n

So of course I ladled a small lagoon of sauce over mine, so you could no longer see the chile. That\u2019s how it\u2019s meant to be, I think.<\/p>\n

How to peel walnuts for nogada sauce:<\/h2>\n

To remove the skin from the walnuts bring a pot of water to boil and add the nuts. Boil the nuts for 8 minutes, remove and strain. When the nuts are cool enough to handle, rub the nuts with your fingers to remove the skin.<\/p>\n

Blend until the walnuts are completely incorporated into the sauce. You don\u2019t want chunks of walnut in the sauce. Smoothness counts for the sauce.<\/p>\n

Tips for making this Vegan Chiles en Nogada recipe: <\/h2>\n