Vegan Mole Recipe: Rich, Easy, and Flavorful Guide

There’s something truly magical about mole, the traditional Mexican sauce that combines a symphony of flavors — from smoky chilies and rich chocolate to aromatic spices and a hint of sweetness. Often enjoyed over enchiladas or grilled vegetables, mole is a culinary masterpiece that can seem intimidating to make, especially when aiming for a vegan version.

But don’t worry! This vegan mole recipe captures all the depth, warmth, and complexity of the classic dish without any animal products.

Whether you’re a seasoned vegan or just looking to add a bold twist to your plant-based repertoire, this mole sauce is sure to become a staple in your kitchen. Ready to dive into the flavors of Mexico?

Let’s get started on crafting a mole that’s hearty, comforting, and utterly irresistible.

Why You’ll Love This Recipe

This vegan mole recipe is a delightful blend of traditional Mexican ingredients adapted for a plant-based diet. It’s rich, smoky, and slightly sweet, perfectly balanced with a touch of heat.

The sauce is versatile — great for drizzling over roasted vegetables, tofu, tempeh, or even as a dipping sauce for chips and tacos.

Not only is it packed with layers of flavor, but it’s also made with wholesome, whole-food ingredients that nourish your body. Plus, once you make this sauce, you can freeze leftovers for quick meals throughout the week.

If you love exploring bold international flavors but want to keep things vegan, this recipe is a must-try!

Ingredients

• 3 dried ancho chilies, stemmed and seeded
• 2 dried guajillo chilies, stemmed and seeded
• 1 dried pasilla chili, stemmed and seeded
• 1/4 cup raw almonds
• 2 tablespoons pumpkin seeds
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 medium tomato, chopped
• 1 tablespoon peanut butter (natural, unsweetened)
• 2 tablespoons cocoa powder (unsweetened)
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cloves
• 1 tablespoon maple syrup or agave nectar
• 2 cups vegetable broth
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 slice of vegan bread (optional, for thickening)

Equipment

• Large skillet or pan for toasting
• Medium saucepan
• Blender or food processor
• Knife and chopping board
• Measuring spoons and cups
• Strainer (optional, for smoothing sauce)

Instructions

1. Prepare the chilies: Place the dried ancho, guajillo, and pasilla chilies in a bowl and cover with hot water. Let them soak for about 20 minutes until softened.
2. Toast the nuts and seeds: Heat a dry skillet over medium heat. Add the almonds and pumpkin seeds and toast, stirring frequently, until golden and fragrant (about 4-5 minutes). Remove from heat and set aside.
3. Sauté the aromatics: In the same skillet, heat the olive oil. Add the chopped onion and garlic, cooking until soft and translucent, about 5 minutes.
4. Add the tomato: Stir in the chopped tomato and cook for an additional 3-4 minutes until it starts breaking down.
5. Blend the sauce: Drain the soaked chilies, reserving the soaking liquid. In a blender or food processor, combine the soaked chilies, toasted almonds and pumpkin seeds, sautéed onion, garlic, tomato, peanut butter, cocoa powder, cinnamon, cumin, smoked paprika, cloves, maple syrup, and a pinch of salt and pepper.
6. Add broth and blend: Pour in about 1 cup of vegetable broth and some of the reserved chili soaking liquid. Blend until smooth, adding more liquid as needed to reach a thick but pourable consistency.
7. Cook the mole sauce: Pour the blended sauce into a saucepan. If you want a thicker consistency, tear the vegan bread slice into small pieces and stir into the sauce. Simmer gently over low heat for 15-20 minutes, stirring occasionally to prevent sticking. Adjust seasoning with salt, pepper, or a little more maple syrup if desired.
8. Optional straining: For an extra smooth sauce, strain the mole through a fine mesh sieve before serving.

Tips & Variations

“To deepen the flavor, toast the spices lightly before adding them to the blender.”

If you prefer a smokier mole, add a chipotle chili or a pinch of chipotle powder. For extra richness, a splash of coconut milk can be stirred in during the last few minutes of simmering.

Feel free to experiment with adding raisins or a small piece of vegan dark chocolate for a sweeter, more decadent profile.

If you don’t have vegan bread handy, masa harina or corn tortillas can be used to thicken the sauce. Also, swapping the pumpkin seeds for walnuts or pecans adds a different nutty dimension.

Nutrition Facts

Serving Suggestions

This vegan mole sauce pairs beautifully with a variety of dishes. Drizzle it over roasted sweet potatoes or grilled tofu for a hearty dinner.

It’s also fantastic spooned over black bean enchiladas or stuffed peppers. For a fun appetizer, serve the mole as a dip alongside warm tortilla chips or fresh vegetable sticks.

Looking for more plant-based inspiration? Try pairing your mole with some Vegan Bread Machine Recipe for Soft, Delicious Loaves or add a Southwestern twist with Vegetarian Tex Mex Recipes for Easy Weeknight Dinners.

Conclusion

Making a vegan mole sauce at home is easier than you might think, and the result is a deeply flavorful, satisfying sauce that elevates any plant-based meal. This recipe balances smoky, nutty, and sweet elements to create a sauce that’s both authentic and approachable.

Whether you use it for special occasions or everyday dinners, mole brings warmth and richness to your table without any animal products.

Don’t hesitate to customize the spices and ingredients to suit your taste, and enjoy the process of crafting a truly Mexican culinary treasure. For more delicious and wholesome vegan recipes to complement your mole, check out the delightful Peruvian Vegetable Recipes for Flavorful Healthy Meals and the sweet indulgence of Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Happy cooking and buen provecho!

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