This recipe takes the blog party guidelines in a whole other direction. I made a roasted veggie taco with zucchini and purple potatoes, covered in a homemade mole sauce and topped with avocado. I had these on corn tortillas, making them both vegan and gluten-free.
I just cut the veggies into similar sized pieces, doused them in olive oil and sea salt, and roasted them in the oven at 400 degrees for ~45min. I love the zucchini and purple potato combination, but mushrooms might also be great here too.
Vegan Mole Sauce
This recipe was inspired by a No Meat Athlete recipe. I know it looks like a lot of ingredients, but if you measure out your spices into a little prep bowl before you get going, you’ll be able to just toss them in at the right time, stress free.
- 2 tablespoons olive oil
- 1 onion, diced
- 1 large garlic clove, diced
- 1 tablespoon tomato paste
- 1 tablespoon Dutch process cocoa
- 2 teaspoons homemade taco seasoning
- 1/2 teaspoon cinnamon
- 1/2 teaspoon coriander
- 1/8 teaspoon nutmeg
- 1/3 cup of almond meal
- 1/3 cup raisins
- 1 can diced tomatoes
- 1/2 cup black beans
- 1 tablespoon maple syrup
- 1/2 cup water
- 1/2 tsp cayenne pepper
- salt (to taste)
- 1/2 oz unsweetened baking chocolate
- Sauté the onion and garlic in a medium pot, until the onion is translucent.
- Add the tomato paste, the cocoa, taco seasoning, cinnamon, coriander, and nutmeg. Stir and allow this to cook for 3-5 min, or until the spices are fragrant.
- Stir in the almond meal, raisins, tomatoes, black beans, maple syrup and water. Allow this to cook for 15-20 min.
- Add cayenne pepper and salt to taste. (If you like thing spicier, you may want 1 tsp or more of cayenne)
- Allow your sauce to cook for at least another ten minutes (this is a sauce that will only improve with more cooking time)
- Pour your sauce into a blender, or use an immersion blender to puree your sauce.
- Pour the sauce back into your pot, and add 1/2 oz unsweetened baking chocolate, and stir until it melts into your sauce.
- Adjust seasonings to taste.
(Each of these pieces is 1/2 ounce of unsweetened baking chocolate)
I made the mole on a Sunday afternoon, so I did have some time to let the sauce cook down and simmer, and allow all the flavors to meld. This is probably best as a weekend project, but the time is so worth it. Plus, there’s minimal hands on time once you have all your ingredients in the pot.
I layered the roasted vegetables on top of a corn tortilla and topped each taco with the mole sauce and then cubes of avocado.
So good. I could pretty much drink the mole sauce. Scratch that, I did just eat the mole sauce with a spoon out of the pot. Definitely find some time to make this recipe.