Make sure the lentils and quinoa are cooked ahead of time.

Char the poblano peppers over an open flame for a few moments, then place them in a bag to steam. Peel off the skins and remove the seeds.

Finely chop the white onion, dice the green apple, and cut the candied cactus (acitrón) into small cubes. Set aside.

Heat a skillet over medium heat and add the coconut oil. Sauté the onion for a few minutes until translucent.

Add the cooked lentils and quinoa to the skillet and gently mix with a spatula. Do not mash.

Add the candied cactus, green apple, dried cranberries, and salt to taste. Stir to combine.

In a blender, combine the almond milk, pecans, and almonds. Blend until smooth. Chill in the refrigerator.

Fill each poblano pepper with about 1/3 pound (150 grams) of the filling and place on a plate. Pour the nogada sauce over the top.

Sprinkle pomegranate seeds and chopped cilantro over the dish.

Enjoy this delicious vegan Mexican dish.