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Veggies en Mole
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Skillet Vegetables en Mole

A delicious vegan recipe for garbanzo beans and vegetables smothered in a Mexican style mole sauce. Delicious with rich dark, flavors and smokey, earthy aromas. The mole sauce adds incredible, dense layered flavor to the meal.
Course Main Course
Cuisine Mexican
Cook Time 30 minutes
Total Time 30 minutes
Servings 6 servings

Ingredients

  • 2 Tb Olive Oil
  • 1 Sweet potato
  • 1 Red pepper
  • 1 Zucchini
  • 1 Cup Cauliflower floretts
  • 1 Can Garbanzo beans
  • 1 ½ Cups Mole Sauce
  • Salt
  • Pepper

Instructions

  • Heat a skillet over medium heat then add oil. Peel sweet potato, chop into large chunks and add to pan. Cook for 3-4 minuted stirring frequently. Add cauliflower and cook for another 3-4 minutes.
  • Cut red pepper in half, remove seeds and slice into pieces. Remove ends of zucchini and chop into pieces. Incorporate both into the pan, season with salt and pepper. Cook 2 more minutes, stirring frequently.
  • Drain and rinse garbanzo beans then add to the pan.
  • Cover with the mole sauce. Reduce to a low simmer. Cover and cook for about 20 minutes stirring occasionally.
  • Serve with your favorite rice or quinoa.