Zucchini & Roasted Poblano Peppers in Cream Sauce 

I really believed when my daughters became vegans I was going to have to work twice as hard to cook meals… Cooking for meat eaters and vegans is not that bad and actually cheaper ! This is one of our favorite dishes that can be made traditional with regular sour cream and cheese, or vegan.  

Zucchini & Roasted Poblano Peppers in Cream Sauce 

4-6 cups zucchini squash, seeded & cut into strips 

1 small white onion, thinly sliced 

1 Roma tomato, seeded and chopped 

2 poblano chiles, fire roasted until black, skins removed, seeds removed and cut into strips

2 garlic cloves, minced 

1 teaspoon salt 

1/2 teaspoon oregano 

1/2 teaspoon ground pepper 

1/2 cup vegan sour cream, cashew cream, or traditional sour cream 

1 cup white cheese, vegan or traditional 

1/4 cup water 

  • Cook onions until tender, around 5 minutes. 
  • Add zucchini, poblano peppers, tomato and garlic. 
  • Cook until zucchini is soft. 
  • Add the cream, cheese and water. 
  • Taste and adjust salt as needed 
  • Serve as a side dish, on tostadas or as a yummy dip with chips. 






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