Dark Chocolate Mole Tempeh with Spanish Rice and Charred Peppers

Dark Chocolate Mole Tempeh

with Spanish Rice and Charred Peppers

GET RECIPES DELIVERED
dinner

Comfort Foods Gluten-Free High-Protein Tempeh Dinner Spanish
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
865
FAT
41g
CARBOHYDRATES
100g
PROTEIN
34g

MAIN INGREDIENTS

  1. 1 onion
  2. 3 tbsp tomato paste
  3. 3/4 cup basmati rice
  4. 1 package tempeh
  5. Garlic
  6. 1/4 cup bittersweet chocolate
  7. 1 tbsp chili powder
  8. 3/4 tsp chipotle powder
  9. 1 tsp instant coffee
  10. 1/4 tsp ground cinnamon
  11. 1 oz golden raisins
  12. 1 tbsp peanut butter
  13. 1 tbsp sesame seeds
  14. 1 bell pepper
  15. 1 jalapeño
  16. 1 lime
  17. Salt and pepper*
  18. 2 tbsp vegetable oil *
  19. *Not included

TOOLS

  • Baking sheet

INSTRUCTIONS

1
Rice and shine
Peel and dice the onion. Heat 1 tsp oil in a saucepan over medium heat. Add the tomato paste and half of the diced onion (reserving half for the sauce) and cook until softened, about 3 minutes. Add the rice and cook, stirring constantly, for about a minute. Add 2 cups of water and 1/4 tsp salt and bring to a boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, about 15 to 20 minutes.
2
Time for tempeh
Put a large skillet over medium heat and add 1 tbsp of oil. Cut the tempeh into cubes and add it to the skillet, stirring occasionally, until it is brown in places, about 5 or 6 minutes. Transfer to a plate. Return the skillet to the heat.
3
Start the sauce
Add 1 tsp oil to the skillet. Add the remaining chopped onion to the skillet and cook, stirring until translucent, about 5 minutes. Mince the garlic, add it to the skillet, and cook until fragrant, about 30 seconds. Reduce the heat to low and stir in chocolate, chili powder, chipotle, coffee, and cinnamon. Cook, stirring frequently, until spices are fragrant and chocolate is melted, about 1 minute.
4
Make the mole
Add 2 cups of water, raisins, peanut butter, and about half of the sesame seeds. Bring to a simmer and cook, stirring occasionally, for about 10 minutes or until sauce is thickened and reduced. Season to taste with salt and pepper.
5
Char the peppers
Turn your broiler to high. Rinse and deseed the red bell pepper and jalapeño, and cut into strips. Place on a baking sheet and toss with 1 tsp oil and a pinch of salt. Roast under broiler, skin side up, until charred and tender, about 5 to 6 minutes. Check frequently to avoid burning.
6
Finish and serve
Add the tempeh back into the skillet with mole sauce to warm. Fluff the rice with a fork. Rinse and quarter the lime, squeezing half into the mole. Put a scoop of the rice onto a plate along with some of the mole tempeh, and sprinkle with the remaining sesame seeds. Top with the peppers and serve with lime wedges.