Mole
Whenever I'm craving something warm and comforting, I turn to this vegan mole sauce—it's like a hug in a bowl, with its rich blend of spices, chocolate, and nuts mingling together beautifully.
I first made this mole on a rainy Sunday afternoon when I needed a bit of culinary adventure without leaving my cozy kitchen.
After a few experiments, I discovered that toasting the spices before blending them really amps up the flavor.
This recipe holds a special place in my heart because it's a reminder of how food can be both simple to make and deeply nourishing.
Plus, there's something magical about the way chocolate and chiles dance together in this dish.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Ancho and guajillo chiles are the soul of this dish, but if you're out, chipotles can add a nice smoky kick. Just make sure your cacao powder is unsweetened—you want pure chocolate, without any surprise sweetness!
Tips & Notes
- •I like to toast the nuts and seeds before adding them to the sauce—they bring an incredible depth of flavor that way.
- •After blending, I strain the mole to get it smooth and silky, but sometimes I leave it a bit rustic if I'm in a hurry.
- •I store any leftovers in a mason jar in the fridge, and it tastes even better the next day!
Recipe Variations
- •When I'm feeling adventurous, I'll add a splash of brewed coffee for a rich, complex note.
- •My friend Emma swears by adding a spoonful of almond butter for an extra creamy texture.
Storage & Freezing
Store leftover mole in an airtight container in the fridge for up to 7 days or freeze for up to 3 months. To reheat, gently warm on the stove or in the microwave.
Frequently Asked Questions
Can I make mole in advance?
Yes, mole can be made in advance and stored in the refrigerator for up to a week. The flavors will deepen as it sits.
What can I serve mole with?
Mole is versatile and pairs well with tacos, enchiladas, rice, or roasted vegetables.
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Whenever I'm craving something warm and comforting, I turn to this vegan mole sauce—it's like a hug in a bowl, with its rich blend of spices, chocolate, and nuts mingling together beautifully.
Ingredients
Instructions
- 1
Start by preparing the dried chiles. Toast the ancho and guajillo chiles in a dry skillet over medium heat for about 2-3 minutes until fragrant, stirring frequently to avoid burning. Remove from heat and set aside.
- 2
In the same skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
- 3
Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.
- 4
Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly.
- 5
In a blender, combine the toasted chiles, sautéed onion and garlic, vegetable broth, cacao powder, maple syrup, cumin, cinnamon, coriander, salt, black pepper, and toasted almonds.
- 6
Blend on high until smooth. You may need to add more vegetable broth to reach your desired consistency.
- 7
Pour the blended mole back into the skillet. Cook over low heat for 15-20 minutes, stirring occasionally, to allow the flavors to meld.
- 8
Taste and adjust seasonings as needed. Serve warm over your favorite dishes.
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