Mole Negro

5.0 (1 reviews)

10 chilies (try a variety)
1/3 cup almonds, toasted
1/3 cup sesame seeds, toasted
1/2 cup raisins
2 cloves garlic, cut in half
Canola oil, as needed
1 ripe plantain, cut into 1.2-inch slices
2 plum tomatoes, halved
1 tsp. cinnamon
3 Tbsp. chocolate, shaved
2-3 cups vegetable stock
Salt, to taste
1 lb. faux chicken, cut into slices (try Morningstar Farms Chick’n Strips)
and grilled or broiled

• Roast the chilies in a 350°F oven for 2 minutes. Remove the seeds and ribs then simmer in water for 10 minutes. Drain.
• Grind the almonds and sesame seeds to a fine powder.
• Soak the raisins in warm water for 10 minutes. Drain.
• Sauté the garlic in oil until golden. Remove and set aside.
• Sauté the plantains in the same pan until golden. Set aside.
• Broil the tomatoes (skin side up) until slightly blackened.
• Place all the prepared ingredients, except for the faux chicken, in a food processor and blend to form a thick paste.
• Fry the paste in oil. Add the cinnamon and chocolate. Add 11/2 cups stock. Simmer for 15 minutes.
• Pour the mixture through a food mill, return it to the pan, and season with salt. Add more stock, 1/2 cup at a time, to thin the sauce. Add the faux chicken. Serve.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind