Sunshine and warmth have arrived in the Pacific Northwest, and I can hardly wait to fire up the grill. In fact, I did! I wanted to veganize my old recipe for stuffed Poblanos, which I smoke outside on my charcoal chiminea. This is a new no-fat stuffing and I honestly prefer it to the old one, which was full of oil and cheese. Black beans smoked with maple, garlic and onions, accompanied by a fresh salad of sweet corn, red pepper and cilantro and topped with a great vegan queso – fabulous summery flavors, even in April.
Vegan Smoked Stuffed Chiles with Corn Salad and Queso
Set up your outdoor grill or smoker for indirect grilling and preheat to medium. Soak your wood chips for 30 minutes. If using a gas grill, place the chips in a smoker box and preheat on high until you see smoke, then reduce heat to medium. If using a charcoal grill, preheat to medium, stack the coals around the edges, leaving the center free of heat (where you will set your pan of peppers), and toss the chips onto the coals. Have your stuffed peppers ready! If you aren’t up for the outdoor project, you can also simply put them in your oven, covered, on 350 degrees for about 30-40 minutes.
Black Bean Stuffing
2 cans black beans, 1 can drained
2 cloves minced garlic
1 medium chopped onion
1/2 tsp cumin seeds
1/2 tsp liquid smoke
1/4 c. to 1/2 c good quality pure maple syrup
1/4 c. cooking sherry
Simmer all ingredients together, uncovered, until liquid has boiled off and beans are thick. Slice 4 Poblano peppers in half lengthwise and remove stems and seeds. Fill each 1/2 pepper with beans and smoke outdoors on a medium grill (I place them in a heavy-duty foil pan) until tender (about 30 minutes) or bake in a 350 degree oven, covered, for 30 minutes. Serve dressed with Corn salad and Nacho Mom’s Ultimate Vegan Queso. It’s gonna be good!
About 3 c. frozen or fresh sweet corn
1 red pepper, chopped
1 cup cilantro or Italian parsley, chopped
1 clove garlic, minced
a few splashes of seasoned rice vinegar
Salt and pepper to taste