Vegan Mole Poblano

Mole Poblano is one of Mexico’s most iconic dishes, known for its depth of flavor and complexity. In this authentic vegan version, a medley of dried chiles, toasted nuts, seeds, warm spices, and ripe tomatoes blend into a luscious sauce enriched with bittersweet Mexican chocolate. Every spoonful offers a harmonious balance of smoky, sweet, spicy, and earthy notes, making it an unforgettable culinary experience.

While the ingredient list might seem long, the beauty of mole is in the slow, loving process. From toasting the chiles to melting in the chocolate, each step builds layers of flavor that develop into a sauce worthy of a celebration. Serve it over fluffy rice, roasted vegetables, or plant-based proteins to create a festive main course that is both comforting and impressive. Perfect for holidays, family gatherings, or simply when you want to treat yourself to something extraordinary.

Full Recipe:

Ingredients:

• 8 dried mulato chiles, stems and seeds removed

• 6 dried pasilla chiles, stems and seeds removed

• 6 dried ancho chiles, stems and seeds removed

• 1 corn tortilla, torn into pieces

• 1 slice crusty bread, torn into pieces

• 1/2 cup raw almonds

• 1/4 cup raw peanuts

• 1/4 cup sesame seeds, plus extra for garnish

• 1 cinnamon stick

• 4 whole cloves

• 5 whole allspice berries

• 1/2 teaspoon anise seeds

• 1/2 teaspoon black peppercorns

• 1/2 cup raisins

• 3 medium ripe tomatoes

• 2 tomatillos, husked

• 1 medium white onion, roughly chopped

• 4 garlic cloves, peeled

• 1 tablespoon vegetable oil (plus more as needed)

• 4 cups vegetable broth (plus more as needed)

• 3 oz Mexican chocolate (vegan)

• 1 teaspoon salt (or to taste)

• 1 tablespoon sugar (optional, adjust to taste)

Directions:

1. Heat a large skillet or griddle over medium heat. Toast the dried chiles for 30–40 seconds per side until fragrant, being careful not to burn. Place them in a bowl and cover with hot water. Soak for 20 minutes, then drain.

2. In the same skillet, toast the torn tortilla and bread until golden and crisp. Remove and set aside.

3. Dry-toast the almonds, peanuts, sesame seeds, cinnamon stick, cloves, allspice, anise seeds, and peppercorns until aromatic. Remove from the skillet.

4. Add a touch of vegetable oil to the skillet and sauté raisins until puffed, about 1 minute. Remove and set aside.

5. Roast the tomatoes and tomatillos on the skillet until blistered and charred. Remove and set aside.

6. In a large saucepan, heat 1 tablespoon oil and sauté onion and garlic until golden.

7. Blend the soaked chiles with the roasted tomatoes, tomatillos, onions, garlic, toasted bread, tortilla, nuts, seeds, spices, and raisins, adding vegetable broth as needed to form a smooth sauce.

8. Strain the sauce into the saucepan and simmer over medium-low heat for 25–30 minutes, stirring often. Add more broth if the sauce becomes too thick.

9. Stir in the Mexican chocolate and continue cooking until melted and fully incorporated. Season with salt and, if desired, sugar to balance the flavors.

10. Serve warm over rice, roasted vegetables, or your favorite plant-based protein, garnished with a sprinkle of sesame seeds.

Prep Time: 40 minutes | Cooking Time: 1 hour 20 minutes | Total Time: 2 hours

Kcal: 320 kcal | Servings: 8 servings

The Rich Heritage of Mole Poblano

Mole Poblano is considered by many to be Mexico’s national dish, a masterpiece that beautifully marries indigenous Mesoamerican cooking traditions with Spanish colonial influences. The word mole comes from the Nahuatl word mōlli, meaning “sauce” or “concoction,” and while there are dozens of regional moles throughout Mexico, Mole Poblano is perhaps the most famous. Originating from the city of Puebla, this luxurious sauce has been enjoyed for centuries during weddings, holidays, and other special occasions.

One of the unique qualities of Mole Poblano is the harmony of flavors it achieves. The sauce blends smoky dried chiles, roasted nuts and seeds, aromatic spices, ripe tomatoes, tangy tomatillos, and, most famously, Mexican chocolate. This chocolate isn’t sweet like a dessert chocolate bar; it’s bittersweet, spiced, and designed to complement savory dishes. The result is a sauce that is slightly sweet, pleasantly spicy, richly nutty, and layered with earthy complexity.

Traditionally, Mole Poblano is served with turkey or chicken, but the beauty of this vegan adaptation is that it preserves all the complexity and depth of the classic while being entirely plant-based. Paired with rice, roasted vegetables, or grilled tofu, the sauce remains the star of the show.

Why Vegan Mole Poblano is Worth Making

While the ingredient list for Mole Poblano can be long, and the preparation involves several stages, this is a dish worth the time and effort. Unlike quick weekday meals, mole is meant to be a culinary journey. Each step, from toasting the chiles to grinding the spices, builds depth and character into the sauce.

For vegan cooks, Mole Poblano is a dream recipe because it relies entirely on plant-based ingredients for its flavor. The richness comes from the combination of nuts, seeds, and the silky texture of blended vegetables and chiles, rather than dairy or meat stock. This makes it naturally suitable for those avoiding animal products without sacrificing tradition.

Another reason to make vegan mole is its versatility. Once prepared, the sauce can be refrigerated for up to a week or frozen for several months, making it an excellent make-ahead option for special occasions. It can be served over rice, ladled onto enchiladas, spooned over roasted cauliflower steaks, or drizzled on tacos for an unexpected burst of flavor.

Key Ingredients and Their Roles

The beauty of Mole Poblano lies in how seemingly unrelated ingredients come together in perfect harmony. Each one plays a crucial role:

1. Dried Chiles – Ancho, mulato, and pasilla chiles form the base of Mole Poblano. They are not excessively spicy but offer layers of smoky, fruity, and earthy flavor. Toasting them briefly before soaking brings out their essential oils and deepens their taste.

2. Nuts and Seeds – Almonds, peanuts, and sesame seeds provide richness and body to the sauce. They also contribute a subtle sweetness and nuttiness that balances the heat of the chiles.

3. Aromatic Spices – Cinnamon, cloves, allspice, anise, and black peppercorns create warmth and fragrance. These spices are typical of both indigenous and colonial influences in Mexican cooking.

4. Raisins – This might surprise some, but raisins add a gentle sweetness that complements the chocolate and balances the smoky chiles.

5. Tomatoes and Tomatillos – These provide acidity and freshness. Tomatoes contribute a deep, savory base, while tomatillos add a hint of tartness.

6. Mexican Chocolate – The soul of the sauce. Authentic Mexican chocolate is grainy, bittersweet, and lightly spiced with cinnamon. It gives the mole its signature depth and velvety finish.

7. Bread and Tortilla – These are used as natural thickeners, absorbing the sauce and helping it achieve the perfect consistency.

Tips for Perfect Mole Poblano

1. Don’t Rush the Toasting – Mole is all about layering flavors. Toast your chiles, nuts, seeds, and spices until aromatic but not burnt. A burnt chile can add bitterness that will overpower the sauce.

2. Blend in Batches – If your blender is small, blend the sauce in batches to ensure smoothness. Adding vegetable broth gradually helps achieve the right texture.

3. Strain for Silkiness – Passing the sauce through a fine-mesh strainer after blending gives it the smooth, luxurious texture mole is known for.

4. Adjust the Balance – Mole should be a harmonious blend of sweet, savory, spicy, and earthy flavors. If it’s too spicy, add more chocolate or a bit of sugar. If too sweet, increase the chiles slightly.

5. Make it Ahead – Mole tastes even better the next day after the flavors have had time to meld. This makes it ideal for preparing before a party or holiday meal.

Serving Suggestions

One of the best ways to enjoy Mole Poblano is to serve it simply over a mound of steamed rice, letting the sauce shine. For a vegan protein pairing, try:

• Grilled or baked tofu seasoned with mild spices

• Seared tempeh for a nutty flavor that complements the mole

• Roasted jackfruit for a pulled-meat-like texture

• Cauliflower steaks for a hearty vegetable option

Mole Poblano is also an excellent sauce for enchiladas, especially when stuffed with sautéed vegetables or vegan cheese. For gatherings, you can serve it in a communal dish with warm corn tortillas, allowing guests to spoon it over their favorite fillings.

For presentation, garnish with toasted sesame seeds and fresh cilantro. The light crunch and burst of freshness brighten the sauce’s richness.

Cultural Significance

In Puebla, Mole Poblano is deeply tied to celebrations. It’s traditionally prepared for weddings, baptisms, birthdays, and holidays like Cinco de Mayo. The dish is a symbol of hospitality and love, the care and labor that go into making it are part of its gift to guests.

This vegan version carries that same spirit of tradition. By preserving the authentic ingredients and preparation methods, it honors the cultural heritage of mole while making it inclusive for those who follow a plant-based lifestyle.

Storing and Reheating

Mole Poblano is one of those rare sauces that improves over time. Store it in an airtight container in the refrigerator for up to 7 days or freeze it in portions for up to 3 months. To reheat, warm gently on the stovetop, adding a splash of vegetable broth if needed to loosen the consistency.

Conclusion

Vegan Mole Poblano is more than just a sauce, it’s a celebration of Mexican culinary artistry. It tells a story of cultural fusion, of ancient traditions meeting new influences, and of the joy of sharing food made with intention and care. While it may take time to prepare, the result is a rich, complex, and unforgettable dish that’s worth every step.

Whether you’re serving it at a family dinner or a festive gathering, this plant-based adaptation ensures that everyone at the table can experience the magic of mole. So take your time, toast your chiles with care, stir in your chocolate slowly, and savor the transformation of humble ingredients into something extraordinary.