Mexican Quick Mole Sauce - Vegan - 10g Carbs, 2g Fiber
Recipe By:
Serving Size: 8
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cal) - Lower Carbs - Low Fat (Less than 15%) - Vegan
16 ounces tomato sauce -- (1 can)
1/4 cup unsweetened cocoa
1/4 cup raisins
2 1/4 teaspoons chili powder
1 teaspoon onion powder -- granulated
1/2 teaspoon ground cinnamon
1/2 teaspoon ground oregano
1/2 teaspoon ground cumin
red pepper flakes
vegetable broth, ready-to-serve -- as needed
Combine tomato sauce, cocoa, raisins, chili powder, onion powder,
cinnamon, oregano, cumin, and a pinch of red pepper flakes 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 (one quarter cup): Cals 35 (13 % fat cals); Total Fat 0.5g; Carbs 8.6g; Fiber 2.0g; Sugars 5.3g; Protein 1.5g.
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: "Mexican"
Source: "Happy Herbivore Abroad by Lindsay Nixon, 2012"
S(Formatted by Chupa Babi): "March 2013"
Yield: "2 cups"
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Per Serving (excluding unknown items): 45 Calories; 1g Fat (9.3% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 352mg Sodium
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
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