Vegan Chile Colorado

Directions

1. In a large saucepan set over high heat, bring 5 cups water plus the anchos, pasillas, guajillos, moritas, and raisins to a boil in a large saucepan; cover, remove from heat, and let sit until chiles are very tender, about 30 minutes. Transfer chiles and soaking liquid to the jar of an upright blender and puree, starting on the very lowest speed and gradually increasing to high, until completely smooth. Set aside until ready to use.
2. In a spice grinder, grind cumin, coriander, peppercorns, oregano, sage, and bay leaves until fine. Set aside until ready to use.
3. In a large, heavy pot over medium-high heat, warm 2 tablespoons oil over medium high. Add half of cauliflower and cook, leaving them undisturbed, until browned underneath, 3 to 4 minutes. Toss and continue to cook until browned on both sides, 3 to 4 minutes more. Transfer to a large bowl. Continue with another 2 tablespoons of oil and remaining cauliflower.
4. In the same pot, heat an additional 2 tablespoons oil. Add half the mushrooms and cook, undisturbed, until browned underneath, 3 to 4 minutes. Toss and continue to cook, until browned on both sides, 3 to 4 minutes more. Transfer to a bowl with cauliflower. Continue with another 2 tablespoons of oil and remaining mushrooms. Heat remaining 2 tablespoons oil in same pot and cook onion, garlic, and salt, stirring occasionally and scraping up any browned bits from the bottom of the pan, 6 to 8 minutes. Add ground spice mixture and cook, stirring frequently, until very fragrant, about 1 minute. Add sweet potato, cauliflower, mushrooms and any accumulated juices and stir in chile puree until completely coated. Bring to a boil, cover, reduce to low and simmer, stirring occasionally, until vegetables are very tender, about 1 hour.
5. Serve warm with rice and tostadas.