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.
Servings 6 servings
- 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
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.