Quick Mole Sauce - Vegan
Recipe By:
Serving Size: 8
Preparation Time: 0:00
Categories: Condiment Low Cal (Less than 300 cals) Lower Carbs Low Fat (Less than 10%) Vegan
16 ounces tomato sauce
1/4 cup unsweetened cocoa
1/4 cup raisins
2 1/2 teaspoons chili powder
1 teaspoon onion powder -- granulated
1/2 teaspoon ground cinnamon
1/2 teaspoon dried oregano
1/2 teaspoon dried cumin
1 pinch red pepper flakes
Combine all the ingredients together in a blender and whiz until thick and smooth, and no raisin chunks remain (you may need to stop and scrape the sides). Thin out with a little water
or broth as desired. Heat gently in a saucepan over low heat until warm.
Makes 2 cups (8 one-quarter cup servings)
Per serving: 37 cals; 8.8g carbs; 2.3g fiber; 5.2g sugars; 1.6g protein.
Author Note: Mole sauce was one of those things I always resisted, but when I finally gave it a try at a restaurant, I was hooked! Mole sauce is awesome! This recipe streamlines the authentic recipe, but the taste is spot on. I like to smother baked tofu with it, but it is most commonly used as an alternative to enchilada sauce.
Cuisine: "Tex Mex"
Source: "Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes by Lindsay S. Nixon, 2012"
S(Formatted by Chupa Babi): "Jan 2013"
Yield: "2 cups"
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Per Serving (excluding unknown items): 45 Calories; 1g Fat (9.5% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 353mg Sodium
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
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