Spicy "Mole" Poblano Tempeh and Quinoa

Hailing from Puebla, this traditional sauce usually takes days to make. Our simplified mock mole poblano recipe uses chipotle peppers, chili powder, and cinnamon. Combined with chocolate, this gives our one-of-a-kind sauce a perfect hint of heat and… — Hailing from Puebla, this traditional sauce usually takes days to make. Our simplified mock mole poblano recipe uses chipotle peppers, chili powder, and cinnamon. Combined with chocolate, this gives our one-of-a-kind sauce a perfect hint of heat and smokiness. Drizzle over quinoa and tempeh for a protein packed meal!

| Yield: 4-6 servings | Time: 40 mins total |

Ingredients

2 tablespoons olive or avocado oil

1 large bell pepper, any color, thinly sliced

1 small red onion, sliced

Quinoa, for serving

1 package tempeh, or seitan

3 tablespoons soy sauce

Mole:

1 tablespoon olive or avocado oil

1 yellow onion, chopped

2 cloves garlic, minced

2 cups vegetable broth

2 tablespoons cacao or cocoa powder

1 1/2 tablespoons corn flour or all-purpose flour

1 tablespoon natural peanut butter

2 teaspoons chili powder

1 teaspoon oregano

1-2 chipotle peppers in adobo sauce, depending on desired spice level

1 teaspoon ground cumin

1 teaspoon cinnamon

1 teaspoon salt

1 tablespoon maple syrup

1 tablespoon apple cider vinegar

1 lime

Preparation

Cut up tempeh in cubes. Marinate with soy sauce and 2 tbsp water for 10 minutes or longer. Drain and reserve excess liquid.

Meanwhile make the quinoa. Dry toast 1.5 cups quinoa in medium pot until fragrant. Add 2.5 cups vegetable stock or water and bring to boil. Simmer on low for 12-13 minutes, checking to see if all remaining liquid is absorbed. Let steam with lid on for 5-10 minutes before fluffing with a fork.

Meanwhile, put a large skillet over medium heat and add 1 tbsp of oil. Sauté the sliced onion until transparent. Add bell pepper and sauté briefly, about 2-3 minutes. Add tempeh to the skillet and sauté for 2-3 minutes. Add reserved marinade and additional water so there is 1/2-inch of liquid in the pan. Cover and simmer for 10-15 minutes, then remove cover and simmer to reduce any remaining liquid.

Prepare the mole. Heat the oil in a large saucepan. When hot, sauté the onion and garlic until the onions turn translucent and begin to brown, about 5 minutes.

Add the broth, and use your spoon to scrape off any bits stuck to the bottom of the pan. Now add the cacao powder, flour, peanut butter, all the spices and whisk well to combine. Bring to a simmer and cook for about 5 minutes until it thickens and is very fragrant. Turn off heat.

Use an immersion blender directly in the pot, or add the sauce to a blender, and blend until completely smooth. Add in the maple syrup, apple cider vinegar and more salt to taste.

Rinse and quarter the lime. Put a scoop of quinoa into a bowl along with some of the tempeh, onion and peppers. Pour some of the mole sauce over and serve with lime wedges.