vegan molé sauce (mexican-inspired)

gluten free!

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sauté almonds, sesame seeds, onions, garlic, and raisins before adding spices and sautéing for another minute. 

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add to blender with tortillas, veggie broth, canned tomatoes and green chiles. return to saucepan and simmer for 20 minutes.

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remove from heat and stir in cocoa powder. use as enchilada sauce or on tacos, bowls, or any other dish you please! 

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click for full recipe!

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