Vegan Mole and Rice

Instructions

1. 1
   In a deep pot over medium heat, add one tablespoon of oil and drop in the mole paste. Cook, stirring constantly, for 2 minutes to release its aromatic oils.
2. 2
   Slowly pour in the hot vegetable broth a little at a time while whisking vigorously with a helper whisk to break up and dissolve any lumps in the paste.
3. 3
   Reduce the heat to low and let the mole simmer gently for 20-25 minutes, stirring regularly with a wooden spoon to prevent scorching, until it thickens into a glossy, smooth sauce.
4. 4
   While the sauce is simmering, heat the remaining oil in a separate skillet over medium-high heat.
5. 5
   Sauté the diced red bell pepper, green zucchini, and yellow squash for 5-6 minutes. The edges should slightly brown while the inside remains crisp and colorful.
6. 6
   Lightly season the sautéed vegetables with a pinch of salt and remove from heat.
7. 7
   To plate, ladle a generous layer of hot mole sauce directly into the bottom of a shallow white bowl.
8. 8
   Carefully arrangement the warm sautéed vegetables right in the center, piling them neatly over the dark sauce.
9. 9
   Evenly scatter the toasted white sesame seeds across both the vegetables and the exposed mole sauce.
10. 10
    Top the vegetable pile with the fresh sprig of cilantro and place a tight, molded scoop of steamed white rice right next to it, matching the image styling.