March 23, 2018

TexMex Vegetable Medley: Daniel Fast Recipe

Daniel Fast Recipe TexMex Vegetable Medley

I confess. I like spicy food, but not necessarily, mouth-on-fire, hot food. Maybe a better way to say it is, I like food that is well seasoned. While this recipe has the traditional vegetables you find in a medley, the addition of mole sauce gives a little extra depth and richness to the flavor. It’s also nice because you can make a large batch at one time to create leftovers for a few days during the Daniel Fast.

Serving suggestion: To increase the heartiness of this meal, serve with Mexican rice.


  • Zucchini (Other options include Cauliflower or Broccoli)
  • Red Bell Pepper
  • Carrots (I used shredded to give variety to the texture)
  • Minced Garlic or 1 Clove of Garlic
  • Onion
  • Mushrooms (optional)
  • Goya Mole paste, about 1 tbsp
  • Olive oil
Daniel Fast recipe
Use generous amount of olive oil and simmer onion, garlic and Goya Mole paste. Photo by
Daniel Fast recipe
Saute veggies on medium-high heat until they reach desired tenderness. Photo by


  • Cut/chop zucchini, red bell pepper and any other veggies you are using into your preferred size.
  • In a large skillet or wok, pour a generous amount of olive oil, mole paste and simmer onion and minced garlic until onion becomes almost clear.
  • Increase to medium-high and add remaining vegetables.
  • Toss veggies frequently to coat with the olive oil/mole blend and cook until they reach the desired level of tenderness
  • Season with salt/pepper to taste

Did you try this recipe? If so, be sure to post pictures or comments below. BonĀ appetit from the Be Well My Soul Kitchen!

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