Name: Vegan Mole Negro Bowl
Prep time: 19 min
Cook time: 36 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 dried ancho chillies, soaked; 2 dry red chillies, soaked; 2 tomatoes, roasted; 1 onion, charred; 4 cloves garlic; 2 tbsp almonds; 2 tbsp sesame; 2 tbsp dark chocolate (vegan); 1 tsp cinnamon; 1 tsp cumin; 0.5 tsp clove powder; 2 tbsp oil; 2 cups veg stock; 2 cups cauliflower florets, roasted; 1 cup cooked black beans; 1.5 tsp salt

Question 1

How long does Vegan Mole Negro Bowl keep in the fridge?

Accepted Answer

Vegan Mole Negro Bowl keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Question 2

Can I make Vegan Mole Negro Bowl ahead of time?

Accepted Answer

Yes. Vegan Mole Negro Bowl is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most mexican vegan dishes taste better the next day once the masala has had time to meld.

Question 3

What can I serve with Vegan Mole Negro Bowl?

Accepted Answer

Classic pairings include standalone. For a complete mexican thali, add a dal, a dry sabzi, papad, and a sweet ending.

Vegan Mole Negro Bowl

Vegan Mole Negro Bowl

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