Vegetarian Mole Recipe Made Easy and Delicious

Mole is a rich, complex sauce that has long been a cornerstone of Mexican cuisine, bursting with layers of flavor from smoky chilies, earthy spices, and a hint of sweetness. While traditional mole often features meat-based broths or lard, this vegetarian mole recipe brings all the depth and warmth of the classic dish without any animal products.

Perfect for those who want to enjoy authentic Mexican flavors while sticking to a plant-based lifestyle, this recipe combines a variety of dried chilies, nuts, seeds, and a touch of dark chocolate to create a velvety, deeply satisfying sauce.

Whether you’re serving it over roasted vegetables, tofu, or your favorite grain, this mole will elevate any meal into a festive celebration of taste. Plus, it’s a fantastic way to introduce new flavors to your weeknight dinners or impress guests with a homemade gourmet touch.

Get ready to dive into a bowl of savory, spicy, and slightly sweet goodness that’s as nutritious as it is delicious!

Why You’ll Love This Recipe

This vegetarian mole recipe stands out because it captures the essence of traditional mole while being entirely plant-based. It’s:

• Rich in flavor: A perfect balance of smoky, spicy, sweet, and savory notes.
• Versatile: Use it as a sauce for roasted veggies, beans, tofu, or as a dip.
• Nutritious: Packed with antioxidants from chilies, nuts, and dark chocolate.
• Make-ahead friendly: Mole tastes even better the next day and freezes well.
• Impressively authentic: No shortcuts—this recipe uses real ingredients to deliver traditional depth.

If you’re curious about other vegetarian Mexican dishes, check out our Vegetarian Tex Mex Recipes for Easy Weeknight Dinners for more inspiration.

Ingredients

• 3 dried ancho chilies, seeded and stemmed
• 2 dried pasilla chilies, seeded and stemmed
• 2 dried guajillo chilies, seeded and stemmed
• 1/4 cup raw almonds
• 1/4 cup pumpkin seeds (pepitas)
• 2 tablespoons sesame seeds
• 1 small onion, roughly chopped
• 3 cloves garlic, peeled
• 1 medium tomato, chopped
• 1 slice of day-old bread, torn into pieces
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cloves
• 1 tablespoon chili powder
• 1 ounce dark chocolate (70% cacao or higher), chopped
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• Optional: 1 teaspoon smoked paprika for extra smokiness

Equipment

• Large skillet or frying pan
• Medium saucepan
• Blender or food processor
• Knife and cutting board
• Measuring cups and spoons
• Wooden spoon or spatula
• Fine mesh strainer (optional, for smoother sauce)

Instructions

1. Toast the chilies: Heat a dry skillet over medium heat and toast the ancho, pasilla, and guajillo chilies for 1-2 minutes per side until fragrant. Be careful not to burn them, as this will turn the mole bitter.
2. Soak the chilies: Place the toasted chilies in a bowl and cover with hot water. Let them soak for 20 minutes until softened.
3. Toast nuts and seeds: In the same dry skillet, toast the almonds, pumpkin seeds, and sesame seeds over medium heat until golden and aromatic, about 3-5 minutes. Set aside.
4. Sauté vegetables and bread: Heat olive oil in the skillet over medium heat. Add the chopped onion, garlic, and tomato. Cook until softened and slightly caramelized, about 8 minutes. Add the torn bread pieces and cook for an additional 2 minutes, stirring frequently.
5. Blend the mole: Drain the chilies, reserving the soaking liquid. In a blender or food processor, combine the chilies, toasted nuts and seeds, sautéed vegetables and bread, ground cinnamon, cumin, cloves, chili powder, and smoked paprika if using. Add 1 cup of vegetable broth and 1/2 cup of the chili soaking liquid.
6. Process until smooth: Blend the mixture until smooth and creamy, adding more broth or soaking liquid as needed to reach your desired consistency.
7. Simmer the sauce: Pour the blended mole into a saucepan. Simmer gently over low heat for 15-20 minutes, stirring occasionally to prevent sticking.
8. Add chocolate and vinegar: Stir in the chopped dark chocolate and apple cider vinegar. Continue simmering until the chocolate melts and the sauce thickens slightly. Season with salt and pepper to taste.
9. Adjust consistency: If the mole is too thick, add a little more vegetable broth. For a smoother sauce, strain through a fine mesh sieve before serving.
10. Serve warm: Pour over roasted vegetables, grilled tofu, enchiladas, or your favorite grain bowl.

Tips & Variations

“The key to a delicious mole is layering the flavors slowly and using quality ingredients. Toast the chilies and nuts carefully to avoid bitterness, and don’t rush the simmering step.”

• Spice it up: Add a chipotle chili or some cayenne pepper for a smokier, spicier sauce.
• Make it nut-free: Substitute nuts with extra pumpkin seeds or sunflower seeds if you have allergies.
• Sweeten naturally: A teaspoon of maple syrup or agave can balance the heat if you prefer a sweeter mole.
• Use as a marinade: This mole sauce doubles as a flavorful marinade for vegetables or tofu before grilling.
• Batch cooking: Mole freezes beautifully – store leftovers in airtight containers for up to 3 months.

Nutrition Facts

Serving Suggestions

This vegetarian mole sauce is incredibly versatile and pairs wonderfully with many dishes:

• Drizzle over roasted sweet potatoes, zucchini, or cauliflower for a hearty vegetarian meal.
• Use as a sauce topping for enchiladas stuffed with black beans and cheese or vegan cheese.
• Mix with cooked quinoa or brown rice for a flavorful grain bowl.
• Serve alongside warm corn tortillas for dipping.
• Try it with grilled tofu or tempeh for added protein and texture.

To discover more exciting vegetarian dishes, don’t miss our Peruvian Vegetable Recipes for Flavorful Healthy Meals or warm up with the comforting Low Calorie Vegetable Soup Recipe for Healthy Eating.

Conclusion

Creating a homemade vegetarian mole sauce is a rewarding culinary adventure that brings a taste of Mexico right to your kitchen. The layers of toasted chilies, nuts, spices, and the subtle richness of dark chocolate come together to create a sauce that’s both bold and comforting.

This recipe is perfect for anyone looking to explore authentic flavors while adhering to a vegetarian lifestyle or simply wanting a healthy, plant-based option that doesn’t compromise on taste.

Whether you’re serving it on a busy weeknight or as the centerpiece for a special dinner, this mole is sure to impress. Plus, its versatility means you can enjoy it with a variety of dishes, from roasted vegetables to grains.

For more delicious vegetarian recipes, be sure to check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet treat or try the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to round out your cooking repertoire.

Enjoy your flavorful journey into vegetarian Mexican cuisine!

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