Vegan Chile Colorado

Ingredients

• 5 (78g / 2 3/4 oz) chiles anchos, stemmed and seeded
• 3 (21g / 3/4 oz) chiles pasillas, stemmed and seeded
• 4 (20g / 3/4 oz) chiles guajillos, stemmed and seeded
• 3 (8g / 1/3 oz) chiles morita, stemmed
• 1/4 cup (40g / 1 1/2 oz) raisins
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon whole black peppercorns
• 1 teaspoon dried oregano, preferably Mexican
• 1 teaspoon dried sage
• 2 dried bay leaves
• 2/3 cup extra-virgin olive oil, divided
• 2 (1.8kg / 4 lbs) cauliflowers, cored, halved and sliced into 3/4-inch-thick pieces
• 1 (232g / 8 1/4 oz) sweet potato, beet or plantain scrubbed clean, peeled and chopped into bite-sized pieces
• 1 pound (453g) cremini or button mushrooms, cleaned and chopped
• 1 (398g / 14 oz) white onion, chopped
• 5 garlic cloves, chopped
• 2 tablespoons (24g / 3/4 oz) Diamond Crystal or 1 tablespoon plus 1/2 teaspoon Morton kosher salt
• Steamed rice and tostadas, for serving

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