♥ Vegetarian Mole (Mo-lay) Sauce ♥

Vegetarian Mole (Mo-lay) Sauce

I have taken the liberty of making changes in italics to the recipe that make it more tasty and less spicy -- plus this is super quick to make. This sauce is great to make in bulk and keep in the fridge as an accompaniment to any meal, as a snack, or a topping on veggies.

Traditionally, this is eaten with chicken or turkey, corn or flour tortillas, Spanish rice, and beans. In a vegetarian home, I have used this to top steamed tofu and spinach or steamed bitter gourd, and as a quick snack with corn tortillas (MY FAVORITE). This will also be SUPER delicious over a burrito.

Enjoy.

Ingredients:

4 1/2 cups Veggie broth
3 tablespoons olive oil
1 cup finely chopped onion
3 tablespoons chopped garlic
1 teaspoon dried oregano --- Substitute with 1 teaspoon Rosemary and Thyme
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 1/2 tablespoons chili powder --- 1 1/2 TBSP of Cayenne OKAY
3 tablespoons all-purpose flour
2 ounces dark chocolate, chopped (I usually use Hershey Special Dark, it has a sweetness that mellows the sauce) --- 4 mexican chocolate packages.
1 cup of nuts and seeds + 2 cups water to make paste --- I used peanuts, sunflower, and sesame.
3 tomatoes pureed

Change Measurements: US | Metric

Directions:

Prep Time: 5 mins

Total Time: 53 mins

  1. Heat oil in a large saucepan over med.
  2. Add onion, garlic, oregano, cumin and cinnamon.
  3. Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.
  4. Mix in chili powder and flour, stir for 3 minutes.
  5. Add tomato puree.
  6. Heat broth separately and melt the chocolate fully.
  7. Add nut and seed puree to broth.
  8. Gently add tomato mixture.
  9. Boil until reduced, about 35 minutes, stirring occasionally -- be careful, tends to bubble.
  10. Remove from heat.

** Camera is broken so I got this picture from on-line. :)