Vegetarian Mole Poblano Sauce

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Ingredients (use vegan versions):


  • 2 dried ancho chiles, 4 dried mulato chiles & 3 dried pasilla chiles
  • 3 tablespoons vegetable oil + 1 Tablespoon veg. oil + 2 Tablespoons veg. oil
  • about 3/4 cup water
  • 1 onion, coarsely chopped
  • 3 garlic cloves
  • 1 small tomato, peeled
  • 1/2 slice white vegan bread, torn into pieces
  • 1/2 corn tortilla, torn into pieces
  • 2 tablespoons blanched almonds
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons raisins, softened in hot water, drained
  • 2 whole cloves, 3 peppercorns, 1/4 teaspoon anise seeds, 1/4 teaspoon ground cinnamon
  • 4 cups fake chicken broth (or reconstitute vegan chicken bouillon to make 4 c)
  • 2 tablespoons vegetable oil
  • 4 cups fake chicken broth (or reconstitute vegan
  • chicken bullion to make 4 c)
  • 2 oz. Mexican chocolate (or 2 oz. unsweetened sweet chocolate, mixed with 4 teaspoons vegan sugar, 1/8 teaspoon cinnamon and 2-3 drops vanilla extract, 2 teaspoons vegan maple syrup)
  • Salt to taste

Directions:


Rinse chiles; pat dry with paper towels. Heat
3 tablespoons oil in a large pot or Dutch oven.
Add chiles. Fry 5 minutes, turning constantly.
Drain on paper towels.


Process chiles and about 3/4 cup water in a blender
until pureed, adding more water if needed. Press
through a sieve to eliminate peel.


Process onion, garlic and tomato in blender until
smooth.


Heat 1 tablespoon oil in the same pot or Dutch
oven you fried chiles in. Stir vegan bread, tortilla
and almonds in oil until browned, but not
burned.


Add vegan bread mixture, sesame seeds, raisins, cloves,
peppercorns, anise seeds and cinnamon to onion
mixture in the blender. Process until pureed,
adding about 2 tablespoons water.


Rinse out and dry the pot and heat 2 more
tablespoons oil in a clean in it. Add pureed
onion/bread mixture. Stir over medium heat 10
minutes.


Add chile puree. Cook and stir 5 minutes.
Gradually stir in 4 cups fake chicken broth.


Stir in chocolate and syrup until dissolved. Add
salt to taste. Cover and simmer 1 hour 45
minutes. Uncover and cook 30 minutes longer or
until thickened slightly. Use immediately or
refrigerate.


Good with grilled tempeh and vegetables and
tortillas, or roasted corn.


Serves: 4


Preparation time: 1.3 hrs

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