Vegan Chicken in Mole Sauce from Betty Goes Vegan

• cooking spray
• vegan chicken (Gardein Chick'n Scallopini)↗3 cups
• garlic clove, minced↗1
• red onion, minced↗1⁄2
• sesame seeds↗1 teaspoon
• liquid, aminos Bragg's1⁄2 teaspoon
• cayenne pepper↗1⁄4 teaspoon
• cumin↗1 teaspoon
• cinnamon↗1⁄4 teaspoon
• tomatoes, diced, Mexican flavor↗14 ounces
• wine, dry white↗1⁄2 cup
• olive oil↗1 teaspoon
• cocoa powder↗2 1⁄2 teaspoons
• sriracha sauce↗1⁄4 teaspoon
• cilantro, chopped↗1 tablespoon
• cup brown rice, cooked↗1

Step-by-step instructions

1. 1

   Preheat oven to 250 degrees.

2. 2

   Spray a large frying pan with oil and put on medium heat. Once hot, add vegan chicken. Flip it and allow it to brown a bit. Toss is garlic, onion, sesame seeds, and the Baggs. Cook and flip until the onion is tender. Add the spices (only 1/2 teaspoon cumin). Put the chicken in a glass casserole dish in the oven while you make the sauce.

3. 3

   Add the diced tomato , wine, remaining 1/2 teaspoon of cumin, olive oil, cocoa powder, Sriracha sauce, and cilantro to the onion mixture. Stir, then place chicken in the sauce and mix gently. Serve over rice and sprinkle with toasted pumpkin seeds and lime wedges.