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
- 1/2 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 1/2-inch dice (about 3 cups)
- 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.
- Purée sauce in batches in blender or food processor.
- 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.
- Ladle mole and “meatballs” into bowls, garnish with remaining cilantro and serve.
- Serving Size: Serves 6
- Calories: 248
- Carbohydrate Content: 22 g
- Fat Content: 11 g
- Fiber Content: 8 g
- Protein Content: 13 g
- Saturated Fat Content: 1 g
- Sodium Content: 579 mg
- Sugar Content: 9 g