Tempeh strips with black mole

8 servings

Ingredients

Quantity Ingredient
1½ cup Vegetable broth
2 tablespoons Balsamic vinegar
1 teaspoon Tamari or soy sauce
16 ounces Tempeh
(each 8 oz block cut into 12 slices)
3 tablespoons Raw almonds
2 Ancho chiles; plumped and diced
1 Pasilla chile; plumped and diced
1 Mulato chile; plumped and diced
1 Tomato; seeded & diced
½ cup Raisins or dried currants; plumped
3 tablespoons Sesame seeds; toasted
1½ ounce Mexican chocolate; finely chopped
½ teaspoon Cinnamon
¼ teaspoon Allspice
½ teaspoon Ground cumin
Salt to taste
Freshly ground pepper to taste
Flour for dredging
Cooking spray or oil

Directions

In a large bowl, whisk together ½ cup of the broth, vinegar, and tamari.

Add tempeh, turning pieces to coat with marinade. Set aside to marinate for 1 hour. In a food processor, finely grind the almonds. Add chiles, tomato, raisins, sesame seeds, and remaining vegetable stock. Process until smooth (the puree will still be somewhat textured at this point.). Lightly spray or oil a large skillet and warm over medium high heat. Add chile puree and cook for 5 minutes, stirring frequently. Reduce heat to medium-low and add chocolate, stirring until chocolate is dissolved. Add spices and cook an additional 2 minutes. Lightly spray and heat a nonstick saute pan over medium high heat. Drain tempeh slices slightly on kitchen toweling, and dredge lightly with flour. Saute until slightly browned on both sides.

Arrange browned tempeh slices on a serving platter and top generously with mole.

By "Karen C. Greenlee" <greenlee@...> on Mar 21, 1999.

Recipe by: Veggie Life, March, 1999 Converted by MM_Buster v2.0l.

Related recipes