Food 
Hey foodies! Today, we’re diving into the enchanting world of mole (pronounced mo-lay), a sauce that’s as rich in history as it is in flavor. Mole is a cornerstone of Mexican cuisine, with roots deep into pre-Columbian times.
The word “mole” comes from the Nahuatl word “molli,” which means sauce or concoction. Traditionally, mole includes a blend of chiles, spices, nuts, seeds, and sometimes chocolate. It’s said that the Aztecs prepared this sauce to honor their gods. Fast forward to the colonial era, and mole began to play a significant part in Mexican culinary traditions, being served at special occasions like weddings, birthdays, and religious celebrations.
What I love most about mole is its complexity—each bite tells a story of the blend of cultures, from indigenous Mexican to Spanish influences. Today, I’m thrilled to share my vegan twist on this historical gem with you.
Crafting the perfect vegan mole might seem intimidating, but trust me, it’s so worth the effort.
Vegan Mole
Equipment
- Blender
Ingredients
- 5 dried ancho chiles
- 2 dried pasilla chiles
- 2 dried guajillo chiles
- 4 cups 950ml vegetable broth
- 1 large onion chopped
- 3 cloves garlic minced
- 1 ripe tomato chopped
- 1/2 cup 65g almonds
- 1/4 cup 40g sesame seeds
- 1/4 cup 30g raisins
- 1 flour tortilla torn into pieces
- 2 tablespoons 30ml vegetable oil
- 1 tablespoon 15ml cocoa powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cloves
- Salt to taste
Instructions
Prep the Chiles:
- Toast the chiles in a hot, dry skillet until they become fragrant. Be careful not to burn them. Remove the seeds and stems, then soak the chiles in warm water for about 30 minutes.
Blend the Base:
- In the same skillet, heat the vegetable oil and sauté the onion, garlic, and tomato until they become soft and aromatic. Add the soaked chiles, almonds, sesame seeds, raisins, and tortilla pieces, and cook for a few more minutes.
Create the Sauce:
- Transfer the mixture to a blender, adding in the cocoa powder, cinnamon, cumin, cloves, and a good pinch of salt. Blend until smooth, adding vegetable broth gradually to reach your desired consistency.
Cook the Mole:
- Pour the blended mole into a pot and simmer over low heat for about an hour, stirring occasionally. Taste and adjust the seasoning if necessary.
Nutrition
Innovative Ways to Incorporate Mole
Now that you’ve got your luscious vegan mole let’s discuss how to incorporate it into your daily meals! Mole may be traditional, but that doesn’t mean you can’t get creative.
Mole Tacos: Spread a generous layer of mole onto your favorite tortillas and top with sautéed mushrooms, avocado slices, and a sprinkle of fresh cilantro. It’s a quick and easy way to turn Taco Tuesday into an unforgettable experience.
Mole Buddha Bowls: Build a nourishing bowl with quinoa, roasted sweet potatoes, black beans, and sautéed kale. Drizzle your velvety mole over the top for a divine lunch that will energize and satisfy you.
Mole Pizza: Use mole as a unique pizza sauce base! Spread it over your vegan pizza crust, sprinkle on some dairy-free cheese, and top with roasted veggies or jackfruit. Bake until everything’s melt-in-your-mouth good.
Simple Grilled Veggies: Sometimes simplicity is best. Grill up some of your favorite vegetables—think bell peppers, zucchini, and eggplant—and serve with a side of mole for dipping. The smoky flavor of the grill pairs beautifully with the complex sweetness of the mole.
Your culinary adventure with mole doesn’t have to stop here! Play around with it, discover new combinations, and most importantly, have fun in the kitchen. Mole is all about bold flavors and sharing love, so bring that vibe into your cooking.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
Until next time, happy cooking!
Jade
