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What are your resolutions for the New Year? My resolution for 2019 is to eat mindfully and to creatively incorporate plant-based ingredients in our family meals. This becomes an easy task when you discover products that are convenient and have similar flavor as the comfort foods you are accustomed to enjoying on a regular basis.
Vegan Southwestern Chile Relleno with Garlic Tomato Salsa: A Plant-Based Recipe for Your Friendsgiving Celebration
I recently discovered Loma Linda® a line of shelf-stable, plant based protein meal solutions and starters. With 10 different non-GMO, gluten free and plant-based varieties, Loma Linda Meal Solutions and Meal Starters include Taco filling, Southwest Chunky Stew, Pad Thai and more, meal time doesn’t have to be boring and bland.
Each complete meal is microwave friendly and made with 100% plant-based-protein. With Loma Linda, you don’t have to sacrifice taste or health when you’re pressed for time. In only 60 seconds, you’ll have a meal starter ready to be plated and served.
The Chipotle Bowl is a perfect addition to stuffing things like Poblano peppers, bell peppers, burritos, enchiladas and chayotes. Just heat it and get creative. You can also serve in a plant-based southwest inspired Thanksgiving casserole.
I prepared some delicious chiles rellenos with the Chipotle Bowl. Packed with savory plant-based protein, black beans, rice and veggies, this recipe is great for adding a Southwestern twist to your Thanksgiving and holiday spreads this year.
To get you started, click here to find out where Loma Linda is available near you.
Ingredients
- 2 (10 ounce) packages of Loma Linda® Chipotle Bowl, prepared according to package directions
- 4 Poblano peppers, roasted and skin removed
- 1/3 cup vegan mozzarella cheese shreds
- 3 Roma Tomatoes
- 2 teaspoons olive oil
- ¼ cup white onion, chopped
- 1 garlic clove, chopped
- 1 teaspoon dried Mexican oregano, crushed, plus more for serving
- 1 teaspoon salt
Instructions
- Preheat oven to 400°F
- Make a 2-inch slit on roasted poblano peppers, spoon in Loma Linda Chipotle Bowl Mixture and sprinkle with cheese. Repeat with remaining peppers, add Chipotle Bowl Mixture and cheese and arrange in a baking dish. Bake for 7-10 minutes or until cheese melts.
- Meanwhile, place tomatoes in a medium saucepan with enough water to cover. Boil over medium-high heat until skins begin to peel, about 10 minutes. Remove from heat, drain and place tomatoes in a blender container. Blend until smooth. Set aside.
- Heat oil in a sauté pan over medium heat; Add onion and garlic; stir until onion is soft and translucent. Add blended tomatoes, stir in oregano and salt. Bring to a boil, reduce heat and simmer for 5 minutes. Remove from heat and let cool.
- Place 2 to 3 tablespoons of tomato salsa on a serving plate, place chile relleno on top. Sprinkle with oregano if desired and serve.
