This is phenomenally tasty and so worth the effort!
Chocolate mole style chilli
A ‘Mole’ is an epic deep sauce that originates from the Puebla and Oaxaca region in Mexico. It generally contains fruits, nuts, chillies and spices and is very concentrated in flavour. Here we make a deep epic miso mushroom gravy and combine it with a chocolate chilli to give a really deep rich and magnificent dish. A mole can take from days to weeks and even months to make; however here we make it in 45 mins to save some time yet its still packed with flavour!!
Takes
Serves
Ingredients
Miso Mushroom gravy;
150goyster mushrooms or mushrooms of choice
2Tbspoil
1medium onion
400mlveg stock
150red wine
2Tbspmiso
1tspgarlic powder
Pinchof black pepper
2Tbspof cornstarch or regular flour
Chocolate chilli
1medium onions
3clovesgarlic
1tbspcumin seeds
2tbspground cumin
1tbspground coriander
1cinnamon stick
1tspsmoked paprika
½tspblack pepper
2tbspchopped tomatoes
50gof dark chocolate approx 70% cocoa solids
Veg and beans
2aubergine
1red pepper
1yellow pepper
Fresh coriander to serve
1tin black beans 250g net weight
1tin kidney beans 250g net weight
Pickled red onions
1red onion
50mlvinegar
50mlwater
Pinchsalt
To serve:
Fresh coriander 20g
1tub of soy yogurt
Instructions
Preheat the oven to 200 degrees c
First chop the peppers and aubergine into bite size pieces and divide between 2 baking trays and coat with 1 tbsp of oil and a generous pinch of salt. Mix well and bake for 20-25 mins.
For the pickled red onion, peel and finely slice the red onion into thin long stips. Add to a glass along with the salt, maple syrup, water and vinegar and mix well and leave to sit and pickle.
While they are baking let’s make the mushroom gravy.
Roughly chop the onion and cut the mushrooms into strips.
Add 1 tbsp oil to a large frying pan on high heat, add the mushrooms, stir then spread into a single layer in the pan and flatten with the base of another clean pan or pot for a few minutes then remove and turn the mushrooms and repeat until the mushrooms get a nice caramelised brown colour add the 1 tbsp of tamari and pinch of black pepper and mix well ensuring to incorporate any bits stuck to the bottom of the pan. Repeat if you have any more mushrooms left.
Remove mushrooms from the pan and set aside, now to get all the tasty brown mushroom bits left in the pan, deglaze the pan by adding the red wine to the pan, on a high heat, stir with a wooden spoon until the pieces are all mixed and the red wine is reduced. Pour off this sauce.
Add 1 tbsp of oil to the same pan (which should have nothing in it) on a high heat. Once hot add the onion, reduce the heat to medium and cook for 5 minutes, stirring regularly, until they start to turn golden. Deglaze the pan with the stock, and then add the mushroom stock (from deglazing), miso, garlic powder, and black pepper. Bring to the boil, then reduce the heat to a gentle simmer whisk to ensure the miso has mixed through the sauce fully. Simmer for 3-4 minutes until it thickens, whisking occasionally. Now add your meaty mushrooms to the gravy. Taste and adjust the seasoning to your liking. Set this aside while we make our chocolate chilli.
For the chocolate chilli
Peel and finely dice the onions and garlic.
Heat a large pot on high heat and once hot add in 1 tbsp of oil along with the onions and fry for 3-4 mins until they start to colour. Add in the chopped garlic and cumin seeds and cook for a further 2 mins. Add in the rest of the spices
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