Vegan Rajas con Crema

by Oscar



  1. Working in batches, char poblanos over direct flame until blackened all the way around, about 3 minutes each side. Place charred poblanos in a bowl, cover with a dish and allow to steam for a few minutes, until cool enough to handle.
  2. Remove charred skin from poblanos, slice to open. Remove veins and seeds and cut into 1/2-inch to 1-inch strips. Set aside.
  3. Preheat margarine in a large pan over medium heat. Add in onions and cook until translucent, 3-5 minutes. Add poblano strips and cook another additional two minutes. Add Dairy-Free Sour Cream and almond milk, stir to combine. Add salt and oregano and cook, stirring frequently, until slightly reduced, about 5 minutes.
  4. Serve with warm tortillas, rice, beans, and whatever else you like!

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