Mole Verde Vegano

Mole Verde Vegano is a vibrant and flavorful vegan twist on the traditional Mexican mole, featuring a blend of fresh herbs, green chilies, and nuts. This dish is perfect for a nourishing lunch, served over warm tortillas or with rice.

Ingredients

• Tomatillos - 200 grams
• Green bell pepper - 1 medium
• Poblano pepper - 1 medium
• Fresh cilantro - 1 cup, chopped
• Fresh parsley - 1/2 cup, chopped
• Pumpkin seeds - 50 grams
• Garlic - 2 cloves
• Onion - 1 small, diced
• Olive oil - 2 tablespoons
• Vegetable broth - 200 ml
• Lime juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat your oven to 200°C (400°F).
2. Place the tomatillos, green bell pepper, and poblano pepper on a baking sheet and roast in the oven for 15-20 minutes, until charred and soft.
3. While the peppers are roasting, heat olive oil in a pan over medium heat and sauté the diced onion and minced garlic until translucent, about 5 minutes.
4. Once the peppers are roasted, remove them from the oven, let them cool slightly, then peel the skin off the poblano and green bell pepper.
5. In a blender, combine the roasted tomatillos, peeled peppers, sautéed onion and garlic, cilantro, parsley, pumpkin seeds, vegetable broth, lime juice, salt, and black pepper. Blend until smooth.
6. Return the blended mole to the pan and simmer on low heat for 10 minutes to allow the flavors to meld together.
7. Serve the mole verde over warm tortillas or rice, garnished with additional cilantro and pumpkin seeds if desired.

Nutrition

• Calories: 250
• Protein: 7 g
• Carbs: 30 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from tomatillos and peppers.
• High in dietary fiber from pumpkin seeds and vegetables.
• Contains healthy fats from olive oil and pumpkin seeds.

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