1 (15.5-ounce) can diced tomatoes, undrained
2 cups vegetable broth
4 medium to large poblano peppers
1 cup shredded vegan cheese (combination of different varieties is best)
4 (4-inch) wooden skewers
¼ cup all-purpose flour
Oil, for frying
1 ¼ cups chickpea or white bean brine (liquid from 2 cans of beans)
1 cup all-purpose flour
1 teaspoon paprika
½ teaspoon sea salt
¼ teaspoon black pepper
1. Sauce: (Optional) Combine the tomatoes and broth in a medium pot over medium-high heat. Cook the sauce until thickened, about 20 minutes. Season with salt and black pepper. Blend using an immersion blender and keep warm.
2. Chiles: Cook the peppers over a flame or directly over the stove top burners, until charred well. There is no need to completely char the peppers. Transfer the peppers to a large bowl and cover with a lid. Steam the peppers for 20 minutes.
3. Peel the peppers using your hands. Do not rinse under water. Make a slit down the side of the pepper about 2-inches long. Remove the seeds as much as possible, but leave the stem intact. Add about ¼-cup cheese inside the pepper and close the pepper using a skewer. Clean and stuff all the peppers and roll each pepper in the flour. Set aside.
4. Heat about 2-inches of oil in a large skillet over medium heat. Add three popcorn kernels to the oil; when the kernels pop the oil is ready.
5. Batter: Add the batter to a large bowl and using an electric hand mixer beat the brine until thick and stiff, about 4 minutes. Add the paprika, salt and black pepper. Whisk until the flour is incorporated.
6. Place a pepper into the batter and using a spoon coat the pepper on all sides. Fry the pepper in the hot oil until golden and crisp, about 2 minutes per side. Drain the pepper on paper towels and season with salt. Serve with the sauce.
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