nutritional information

Per SERVING:

  • Calories: 248
  • Protein: 13 g
  • Total Fat: 11 g
  • Saturated Fat: 1 g
  • Carbohydrates: 22 g
  • Sodium: 579 mg
  • Fiber: 8 g
  • Sugar: 9 g
Vegan

Mole with ?Meatballs?

Serves 6

30 minutes or fewer

30 minutes or fewer   Mole is a type of Mexican sauce thickened with nuts and seeds. We used a red mole paste made with dried chiles because it’s fairly easy to find in supermarkets. If you live near a Latin market, try a purchased green mole (made with fresh chiles and tomatillos) in this recipe. It’s even better when made a day ahead. Serve with warm corn tortillas.
  • 2 Tbs. olive oil
  • 3 cups diced green bell peppers (about 3 medium)
  • 1 bunch green onions, chopped 3 cloves garlic, minced
  • ½ tsp. ground cumin
  • 3 cups low-sodium vegetable broth
  • 3 Tbs. red mole paste
  • 1 cup coarsely chopped cilantro (about 1 large bunch)
  • 1 lb. soy “meatballs”
  • 3 small zucchini, cut into ½-inch dice (about 3 cups)
  1. Heat oil in large pot over medium-high heat; add 1 1/2 cups green peppers, and sauté 2 minutes. Add onions, garlic, cumin and pinch of salt; sauté 1 minute more. Stir in broth and mole paste. Bring to a boil, then add 3/4 cup cilantro. Cool slightly.
  2. Purée sauce in batches in blender or food processor.
  3. Return sauce to pot, and add soy “meatballs,” zucchini and remaining green pepper. Cook uncovered over medium heat, 10 minutes, stirring occasionally, until zucchini and green pepper are softened slightly.
  4. Ladle mole and “meatballs” into bowls, garnish with remaining cilantro and serve.
March 2006

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