Rich Vegan Mole Recipe For An Exotic And Flavorful Experience

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Finding a vegan mole recipe that maintains the authentic taste and richness of traditional mole can be challenging. The hunt for that perfect blend of spices and flavors without animal products often leads to compromise in taste or texture.

My journey into vegan cooking introduced me to this culinary challenge firsthand, sparking a quest for a solution that honors traditional practices while adhering to vegan principles. By diving into the heart of Mexican cuisine and experimenting with various plant-based ingredients, I’ve discovered a recipe that doesn’t just mimic the original—it celebrates it.

This vegan mole recipe will revolutionize plant-based cooking, bringing depth and tradition to your table without sacrificing your values.’Finding a vegan mole recipe that maintains the authentic taste and richness of traditional mole can be challenging.

The hunt for that perfect blend of spices and flavors without animal products often leads to compromise in taste or texture.

My journey into vegan cooking introduced me to this culinary challenge firsthand, sparking a quest for a solution that honors traditional practices while adhering to vegan principles.

By diving into the heart of Mexican cuisine and experimenting with various plant-based ingredients, I’ve discovered a recipe that doesn’t just mimic the original—it celebrates it.

This vegan mole recipe will revolutionize plant-based cooking, bringing depth and tradition to your table without sacrificing your values.

What Is Vegan Mole? 

Vegan mole is a plant-based version of the classic Mexican sauce, traditionally rich in flavors and used in various dishes. It’s made without animal products, relying instead on nuts, seeds, spices, and chocolate to achieve its deep, complex taste.

This adaptation maintains the essential qualities of mole – its unique blend of sweet, spicy, and savory elements – while catering to a vegan diet. Vegan mole is perfect for adding a rich, aromatic touch to dishes such as enchiladas, tofu, and vegetables, offering a cruelty-free option for enjoying this beloved Mexican staple.

Fact: Mole, a traditional Mexican sauce, often contains over 20 ingredients, including chocolate and various spices, creating its unique depth of flavor and complexity.

Recipe Directions

• Place all the ingredients in a saucepan, starting with only 1/4 cup of water. Combine them thoroughly.
• Turn the heat to low and frequently stir the mixture to prevent scorching. Continue this process until the chocolate chips have completely melted.
• Once the chocolate is melted, add the remaining 3/4 cup of water and stir well. Allow the sauce to cook for 5-10 minutes, stirring occasionally.
• After cooking, taste the mole and adjust the seasonings according to your preference.
• Remove the saucepan from the heat. Carefully transfer the sauce to a blender. Secure the lid and blend until creamy and smooth.
• If desired, you can return the blended mole sauce to the saucepan to reheat on a low setting. Keep an eye on it as it warms and thickens. If it becomes too thick, you can add water, vegetable broth, or no-chicken broth to thin it out.

Variations, Add-Ons, And Toppings 

Variations

• Red Mole: For a deeper, smokier flavor, use different types of dried red chilies, such as ancho, pasilla, or guajillo.
• Green Mole: Incorporate green tomatillos, jalapeños, and cilantro for a fresher, tangier version.
• Peanut Mole: Substitute some traditional nuts with peanuts for a different nutty flavor.

Add-Ons

• Protein: To add protein, add chunks of tofu, tempeh, or seitan to the sauce. Make sure to brown them first for added texture.
• Beans: Stir in cooked black or pinto beans for a heartier dish.
• Vegetables: Incorporate roasted or sautéed vegetables such as zucchini, mushrooms, or bell peppers.

Toppings

• Sesame Seeds: Sprinkle toasted sesame seeds over the top for a nutty crunch.
• Fresh Herbs: Garnish with chopped cilantro or parsley for a burst of freshness.
• Avocado: Add sliced avocado for creaminess and a pop of color.
• Lime Wedges: Serve with lime wedges for guests to squeeze over and add a bit of tanginess.
• Vegan Sour Cream: A dollop of vegan sour cream can add a cool, tangy contrast to the rich mole.

Vegetable Substitutions 

• Mushrooms for Beef: Portobello or cremini mushrooms provide a meaty texture, ideal for stews or burgers.
• Cauliflower for Chicken: Roasted or battered cauliflower can mimic the texture and flavor of chicken.
• Jackfruit for Pulled Pork: Young green jackfruit has a similar texture to pulled pork when cooked and seasoned.
• Eggplant for Fish: When sliced and seasoned, eggplant can substitute for fish, especially in Mediterranean dishes.
• Zucchini for Noodles: Spiralized zucchini makes a great low-carb, gluten-free pasta substitute.
• Chickpeas for Tuna: Mashed chickpeas can replace tuna in salads and sandwiches.
• Lentils for Ground Meat: Cooked lentils are a protein-rich ground meat substitute in sauces and fillings.
• Sweet Potatoes for Bread: Sliced and toasted sweet potatoes can be a healthy, gluten-free alternative.
• Butternut Squash for Cheese: Pureed butternut squash offers a creamy texture and sweet flavor as a cheese substitute in sauces and soups.
• Avocado for Butter: Mashed avocado can replace butter to add healthy fats and creaminess to spreads and desserts.

Quick Tip: To deepen the flavor of your vegan mole, toast the sesame seeds and spices before blending. This step brings out their aromatic oils and enhances richness.

Best Side Dishes 

1. Mexican Quinoa A flavorful alternative to rice infused with lime and cilantro.
2. Black Beans Seasoned with garlic, onion, and spices, providing a protein-rich complement.
3. Cilantro Lime Rice Adds a fresh, zesty flavor that balances the richness of the mole.
4. Roasted Sweet Potatoes Their natural sweetness contrasts nicely with the mole’s complexity.
5. Corn Tortillas Perfect for scooping up the sauce or making mole tacos.
6. Grilled Vegetables Bell peppers and zucchini, seasoned and charred for extra flavor.
7. Vegan Refried Beans Creamy and comforting, adding a hearty element to the meal.
8. Avocado Salad With tomatoes, onion, and lime dressing for a fresh, light side.
9. Tostadas Crispy and golden, providing a crunchy texture contrast.
10. Nopal Salad Made from tender cactus leaves, offering a unique taste and texture.

How To Serve? 

• Over Grains: Pour the vegan mole over cooked rice, quinoa, or millet for a hearty base.
• With Tacos: Fill soft corn tortillas with grilled vegetables or tofu and top with the mole sauce.
• As an Enchilada Sauce: The mole makes a rich sauce for rolled enchiladas filled with beans, vegetables, or vegan cheese.
• With Tamales: Serve the mole over steamed corn tamales filled with peppers and corn.
• In a Burrito Bowl: Layer rice, beans, lettuce, and avocado in a bowl and drizzle with mole.
• As a Dip: Accompany with tortilla chips or sliced veggies for dipping.
• With Stuffed Peppers: Fill bell peppers with a mix of grains and vegetables, top with mole, and bake.
• Over Roasted Vegetables: Drizzle the mole over roasted sweet potatoes, carrots, and squash platter.
• With Plant-Based Protein: Serve alongside or over grilled tofu, tempeh, or seitan.
• As a Dressing: Thin out the mole with a little water or vegetable broth and use it as a salad dressing.

Quick Tip: Blend the sauce thoroughly and strain through a fine mesh sieve for a smoother vegan mole. This removes any solid bits, leaving you with a velvety finish.

Storage & Make Ahead 

• Refrigerate: Store vegan moles in an airtight container. It will last up to 5 days in the refrigerator.
• Freeze: Pour moles into freezer-safe containers or ice cube trays. It can be frozen for up to 3 months.
• Reheat: Warm up on the stove over low heat, adding a little water or vegetable broth if the mole has thickened.
• Make Ahead: Prepare the mole sauce in advance and refrigerate or freeze. This allows flavors to meld and develop, saving time and enhancing taste for later use.
• Thawing: Defrost frozen mole overnight in the refrigerator before reheating.

Fact: The term “mole” originates from the Nahuatl word “mōlli,” meaning sauce or concoction, reflecting the blend of indigenous Mexican and Spanish influences in its ingredients and preparation.

Frequently Asked Questions

Can I Make Vegan Mole Without Nuts Due To Allergies?

Yes, you can make vegan moles without nuts. Instead of almond or peanut butter, you can use seed butter like sunflower or tahini. These substitutes provide a similar texture and richness without the allergens. Remember to check other ingredients for nut traces and adjust according to your dietary needs.

How Long Can I Store Vegan Mole In The Refrigerator?

Vegan moles can be stored in an airtight container in the refrigerator for up to 5 days. Ensure the container is sealed properly to maintain freshness and prevent the sauce from absorbing other flavors from the fridge. If you notice any changes in color, smell, or taste, it’s best to discard the sauce.

Is Vegan Mole Gluten-Free?

Traditional mole recipes may contain ingredients that are not gluten-free, but the vegan mole can be made gluten-free with careful ingredient selection. Ensure all ingredients, such as spices and chocolate chips, are certified gluten-free. Always read labels to avoid cross-contamination if you’re celiac or gluten-sensitive.

Can I Freeze Vegan Mole For Later Use?

Yes, you can freeze vegan mole. Pour the cooled mole sauce into a freezer-safe container or ice cube trays for smaller portions. It can be frozen for up to 3 months. When ready to use, thaw it overnight in the refrigerator and reheat gently, adding water or vegetable broth if the sauce is too thick.

How Can I Adjust The Spice Level In My Vegan Mole?

The spice level in vegan mole can be adjusted according to personal taste. If you prefer a milder sauce, reduce the chili powder and consider removing or lessening any spicy peppers. Add extra chili powder or a pinch of cayenne pepper for a spicier mole. Taste as you go to find the perfect balance for your palate.