Vegan Mole
This Vegan Mole is a rich and complex Mexican sauce made with a blend of dried chiles, nuts, seeds, raisins, and spices. The chiles are toasted, soaked, and blended with sautéed onions, garlic, and tomatoes, along with cocoa powder and warm spices like cinnamon and cloves. The sauce is simmered until thick and flavorful, perfect for pairing with rice, tortillas, or plant-based proteins.
Servings 4
Calories 1245kcal
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
Calories: 1245kcal