Mole Vegano

Mole Vegano is a rich and flavorful vegan adaptation of the traditional Mexican mole sauce, perfect for BBQ dishes. This dish combines a blend of spices, seeds, and vegetables, creating a deep, complex flavor that enhances grilled vegetables or tofu.

Ingredients

• Dried ancho chilies - 3
• Dried guajillo chilies - 2
• Olive oil - 2 tbsp
• Garlic cloves - 3, minced
• Onion - 1 small, chopped
• Tomato - 1 medium, chopped
• Vegetable broth - 250 ml
• Nut butter (peanut or almond) - 2 tbsp
• Cinnamon - 1/2 tsp
• Cumin - 1/2 tsp
• Oregano - 1 tsp
• Sesame seeds - 2 tbsp
• Cocoa powder - 1 tbsp
• Salt - to taste
• Pepper - to taste
• Grilled vegetables or tofu - 300g (for serving)

Steps

1. Start by removing the stems and seeds from the dried ancho and guajillo chilies. Soak them in hot water for 15 minutes until softened.
2. In a saucepan, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until the onion is translucent.
3. Add the chopped tomato to the saucepan and cook for another 5 minutes until softened.
4. Drain the soaked chilies and add them to the saucepan along with the vegetable broth, nut butter, cinnamon, cumin, oregano, sesame seeds, cocoa powder, salt, and pepper.
5. Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally until thickened.
6. Remove from heat and blend the sauce using an immersion blender or transfer to a blender until smooth.
7. Prepare your grilled vegetables or tofu by marinating them with olive oil, salt, and pepper, and grilling them until cooked through.
8. Serve the grilled vegetables or tofu drizzled with the mole sauce.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from chilies and tomatoes.
• High in healthy fats from nut butter and olive oil.

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