Mole Sauce with Mixed Vegetables
Vegan Mole sauce is made with dried chiles, peanut butter, spices and chocolate. This flavor packed sauce is great to serve over enchiladas or as a dip for fried plantains. In this recipe, mixed veggies and beans are simmered in mole sauce for a delicious vegan dish.
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Ingredients
For the Mole Sauce:
- 2~3 tbsp Oil
- 2 Dry Chilies (Ancho or California or Guajillo or Pasilla)
- 1 Medium Onion, chopped
- 2~3 Garlic cloves, minced
- 1 tsp Red Chili powder
- ½ tsp Ground Cumin
- 2 Medium Tomatoes, chopped
- ½ tsp Ground Cinnamon
- 1 Small Red or Orange Pepper, chopped
- 1 Small Jalapeno, chopped
- 2~3 tbsp peanut butter
- 1 cup vegetable broth
- 2 tbsp Mexican Bittersweet Chocolate, chopped
- To taste salt
Other Ingredients:
- 1 15 oz. can of Black beans or Red Kidney Beans
- 1 Medium Carrot, diced
- 2 Medium Potatoes, peeled and diced
- 1 cup Mushrooms, chopped (optional)
- 1~2 Colored Peppers, chopped
Instructions
Make Mole Sauce:
- Remove the seeds from the dried chilies. Soak them in warm water for 30~40 minutes. Drain and set aside.
- Heat the oil in the pan, add the onion, garlic and cook till the onion turns translucent, about 5~6 minutes.
- Add ground cumin, chili powder, ground cinnamon, chopped tomatoes, peppers and jalapeno. Cover and cook till the veggies are tender, about 8~10 minutes.
- Stir in the peanut butter until it is completely mixed through. Add veggie stock and bring the mixture to a simmer. Stir in the chocolate and mix until combined and cook on low flame for 4~5 minutes.
- Turn off the heat, cool and grind into a smooth paste.
For the Vegetables:
- Heat 1tbsp oil in a pan add the vegetables and cook till they are tender. Add the beans and cook for another 4~5 minutes.
- Add the prepared mole sauce and cook till warmed through. Garnish with cilantro and serve over rice.
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