Mole Sauce with Mixed Vegetables

Recipe by Cook's Hideout

Vegan Mole sauce is made with dried chiles, peanut butter, spices and chocolate. Mixed veggies and beans are simmered in mole sauce for a yummy vegan dish.

Ingredients

• 2 tbsp oil
• 2 dry Chilies (Ancho or California or Guajillo or Pasilla)
• 1 medium onion (chopped)
• 2 garlic cloves (minced)
• 1 tsp Red Chili powder
• supermarket roast chicken, approximately 200g once shredded
• 2 medium tomatoes (chopped)
• supermarket roast chicken, approximately 200g once shredded
• 1 small Red or Orange Pepper (chopped)
• 1 small Jalapeno (chopped)
• 2 tbsp peanut butter
• 1 cup vegetable broth
• 2 tbsp Mexican Bittersweet Chocolate (chopped)
• to taste Salt
• 1 oz 15 can of Black beans or Red Kidney Beans
• 1 medium carrot (diced)
• 2 medium Potatoes, peeled and diced
• 1 cup mushrooms (chopped)
• 1 colored Peppers (chopped)

Method

1. Remove the seeds from the dried chilies. Soak them in warm water for 30~40 minutes. Drain and set aside.
2. Heat the oil in the pan, add the onion, garlic and cook till the onion turns translucent, about 5~6 minutes.
3. Add ground cumin, chili powder, ground cinnamon, chopped tomatoes, peppers and jalapeno. Cover and cook till the veggies are tender, about 8~10 minutes.
4. 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.
5. Turn off the heat, cool and grind into a smooth paste.
6. 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.
7. Add the prepared mole sauce and cook till warmed through. Garnish with cilantro and serve over rice.

View the recipe instructions at Cook's Hideout