Vegan-Stuffed Poblano With mole Negro Sauce

Vegan-Stuffed Poblano With mole Negro Sauce is spicy and delightful. Furthermore, it is based on plants and the combination of the items is free from gluten.

Ingredients:

• Seedless prunes: 3/4 cup.
• Ancho chilies: 3
• Cumin: 2 tsp.
• Ground cloves: 1/8 tsp.
• Water: 3 cups.
• Coriander: 1 tsp.
• Garlic cloves: 1/8 tsp.
• Peanut butter: 1/4 cup.

Fillings:

• Cumin: 1/2 tsp.
• Quinoa: 1 cup.
• Sesame seeds.
• Pepper.

Instructions:

1. In a modest pot, insert the broken dry chilies and cover them with three quarts of broth.
2. After boiling grease it with oil and roast it from both sides.
3. Mix in the drying prunes, shelter, and stew for ten minutes more. Then, remove from the stove and gently cool, retaining the water.
4. In a sauté pan, sauté both the garlic and the onions in two teaspoons of olive oil over medium heat, stirring periodically till they turn golden brown, about ten to fifteen minutes.
5. Here, take your time and let them get darker. Put the spices in and mix for two or three more minutes. Toast the ingredients. You can also use entire chilies.
6. Put the cooked bulb combination, prunes, chiles, all the liquid, one or two chipotles, and the adobo sauce into a blender.
7. Blend till creamy, scraping down sides, and mix it properly. After it’s exceptionally smooth, return this to the saucepan and cover.
8. Stir in the a piece of chocolate peanut butter, and s once heated. Once the chocolate has completely melted, taste along with add extra salt and pepper to suit. Increase the heat if desired.
9. The taste will expand while it slows on low. It should have a rich, smoky flavor with sugar and salt. If dull, pepper may help bring out the additional flavors.
10. Once the skin starts to burst and darken on most sides, blacken and blister the fresh poblanos, also above a gas flame, or broil them in the microwave for fifteen minutes, flipping them frequently.
11. Peel the jalapenos’ skin gently beneath cool running water, being cautious to preserve the pepper’s integrity.
12. Make a vertical cut in the bell pepper, leaving the stem whole. Using your fingers, remove the seeds, then rinse the inside. Line a sheet pan with oil, set on a paper towel drying rack, then repeat.
13. Set oven temperature to 400 degrees Fahrenheit.
14. Set it away for serving.

Nutritional facts:

Cholesterol: 7 mg.

Calories: 507 kcal.

Saturated fat: 5.8 g.

Fiber: 17 g.

Sodium: 1301.8 mg.