Vegan Mole Poblano

Serves: 4
Total Calories: 230


1 poblano red chili pepper (large)
1 large red bell pepper
1 (14-ounce) can vegetable broth
1 (16-ounce) can cannellini beans, drained and rinsed
1/2 cup chunky salsa, medium or hotter
1 zucchini, stem removed, cut into 1/2-inch-thich slices
1 yellow squash, stem removed, cut into 1/2-inch-thich slices
3 tablespoons green mole paste or pipian paste
2 tablespoons chopped cilantro


Char the skin of the poblano and bell peppers by placing them directly onto the grate of a gas burner set on high, at the highest setting of a broiler, or over a hot grill. As the skin on one side of the peppers burns, turn them over until the skin is uniformly burnt. Be careful to keep them moving so that the flesh under the skin doesn’t char. Place the peppers in a bowl, cover, and set aside until cool. Peel off the burnt skin. Remove the stems and seeds, and cut the flesh into strips.

Combine the peppers, broth, beans, salsa, and squashes in a large saucepan and simmer for 5 minutes. Stir in the mole paste and cilantro and simmer until the vegetables are tender, about 5 minutes more serve.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 230
Calories from Fat: 5

This Vegan Mole Poblano recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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