Episode 12 of 30 minute vegan meals : Stuffed vegan poblano peppers Start by roasting or charring the peppers on your stovetop or in roasting pan in your oven . Once they are soft and dark place them into a container to trap the heat. This will make it easier for you to remove the skin later on . Next in a pot add water vegan chicken bouillon cubes , 6 Roma tomatoes, 2 white onions , 6 garlic cloves. Boil them until they are blistering. Add all ingredients to a blender and then add to a cast iron skillet coated with oil . I use a neutral oil or avocado. Pour the tomato garlic water into the pan with 1 tbsp Spanish oregano and 1 tbsp flour . All my favorites will be linked in my Amazon storefront for your convenience! Stuff with your favorite meat placement , rice , quinoa vegetables or vegan cheese . Amazon Shop my personal vegan favorites from beauty , cooking , garden , home and more on Amazon: amazon.com/shop/simplidished SimpliDished Blog Checkout more recipes and more on my blog here : https://www.simplidished.com/ SimpliDished Garden Favorites: Epic Gardening Metal Raised Beds :https://glnk.io/5w98p/simplidished Epic Grow Bags Lined : https://glnk.io/r5v8n/simplidished Epic Grow Bags Unlined : https://glnk.io/vyzpl/simplidished Vertical Planter : https://glnk.io/jl8w3/simplidished Disclaimer: Please note that the links provided allow me as a creator to earn a commission at no additional cost to you . . . . #simplidished #cooking #cook #cookingshorts#howto #vegan #amazonlive #amazon #amazoncreator #cookingchannel #creator #food #foodblogger #foodlover #foodshorts #recipes #plantbased #mexicanfood #mexican #spanishfood #plantbasedcooking #plantbaseddiet