Mains

September 9, 2021

Plant-Based Poblano Tostadas

Plant-Based Poblano Tostados are a light and fresh dinner. Packed with protein from tempeh and flavorful poblanos these tostadas are a delicious and easy vegan dinner.

Plant-Based Poblano Tostados

If you're a poblano fan these tostadas are for you! They've got the incredible poblano flavor in not one, but two places in this recipe.

First, the sliced poblanos themselves. Poblanos have an incredible taste when cooked - a slight char gives off amazing smoky flavor and tex mex vibes.

And second, the crema! The sauce for these tostadas is a simple mix of vegan yogurt, poblano peppers, lime juice, and sriracha. It's a spicy yet refreshing sauce. And it's a beautiful green color from the poblano pepper.

Let's make them!

Recipe Features

  • Dietary needs — this recipe is dairy-free, plant-based, oil-free, gluten-free, and refined sugar-free
  • Perfect weeknight dish — make these tostadas in just a few minutes for a quick and easy weeknight dinner
  • High-protein and veggie-filled — with tempeh for protein and poblanos as a delicious veggie you've got a balanced meal

Plant-Based Poblano Tostados

Ingredients

  • Tortillas: The base of your tostadas! Choose corn tortillas for a gluten-free option.
  • Tempeh: Tempeh is a great protein source. It's made of fermented soybeans, which are super high in protein. Tempeh also takes on other flavors really easily so we can add a bit of saltiness and sweetness for a delicious yet fresh flavor.
  • Tempeh Seasonings: Liquid Aminos (or sub tamari), Maple Syrup, Lime Juice, Garlic Powder & Onion Powder
  • Poblano Peppers: Poblanos are the star of the dish! We use them twice in this dish: cut into strips and placed on the tostadas and in the crema.
  • Vegetable Broth: to help cook the poblanos.
  • Toppings: Pickled Red Onions, Lettuce, etc.

Poblano Crema

  • Coconut Yogurt: Or any vegan yogurt of choice.
  • Poblano Pepper: The pepper makes this sauce a beautiful shade of green AND have tons of fresh flavor.
  • Lime Juice: For a touch of citrus.
  • Sriracha: And for a kick of spice.

How to make Plant-Based Poblano Tostadas

Step 1. Crumble the tempeh into small chunks. Cook in a non-stick pan along with the tempeh marinade ingredients. Cook 5-10 minutes, until warm. Set aside.

Step 2. Slice the two poblanos for the tacos and pan-cook using a couple tablespoons of vegetable broth to prevent sticking. Cook 5 minutes until slightly browned.

Step 3. Meanwhile make the crema. Add 1/4 cup of the yogurt along with the poblano, lime juice and sriracha to a food processor. Blend until smooth, then stir in the remaining coconut yogurt.

Step 4. Serve the tostadas. Place the tempeh and poblanos on a corn tortilla. Top with desired toppings like lettuce and pickled red onions. Drizzle with the crema. Enjoy!

Plant-Based Poblano Tostados

Recipe Prayer

Thank you God for this meal. Fuel our bodies with the nutrients from these tostadas.

Related Recipes

Love these tostadas? Try these incredible Vegan Mushroom Tempeh Fajitas next!

Plant-Based Poblano Tostadas

Plant-Based Poblano Tostados are a light and fresh dinner. Packed with protein from tempeh and flavorful poblanos these tostadas are a delicious and easy vegan dinner.

Author:

Elizabeth

Serves:

6

Prep:

10

min

cook:

15

min

total:

25

min

Ingredients

  • 6-8 Corn Tortillas
  • Tempeh
  • 2 Poblano Peppers
  • Pickled Red Onions
  • Lettuce
  • Vegetable Broth, to cook

Tempeh Seasoning

  • 2 Tablespoons Liquid Aminos or Tamari
  • 1 Tablespoon Maple Syrup
  • 1 Tablespoon Lime Juice
  • 2 Teaspoons Garlic Powder
  • 2 Teaspoons Onion Powder

Poblano Crema

  • 1/2 Cup Coconut Yogurt
  • 1 Poblano Pepper
  • 2 Tablespoons Lime Juice
  • 1 Teaspoon Sriracha

Instructions

  1. Crumble the tempeh into small chunks. Cook in a non-stick pan along with the tempeh seasoning ingredients. Cook 5-10 minutes, until warm. Set aside.
  2. Slice the two poblanos for the tacos and pan-cook using a couple tablespoons of vegetable broth to prevent sticking. Cook 5 minutes until slightly browned.
  3. Meanwhile make the crema. Add 1/4 cup of the yogurt along with the poblano, lime juice and sriracha to a food processor. Blend until smooth, then stir in the remaining coconut yogurt.
  4. Serve the tostadas. Place the tempeh and poblanos on a corn tortilla. Top with desired toppings like lettuce and pickled red onions. Drizzle with the crema. Enjoy!
Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
November 15, 2021
Elizabeth | The Plant-Based Catholic
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking.
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography