Vegan Mexican Mole Sauce

A flavorful and compassionate dish, Mexican mole is a rich and complex sauce that is typically served over meats and rice. But with this vegan twist, you can enjoy all the flavor without the use of animal products.


Mexican cuisine is known for its rich and bold flavors, and with a vegan focus, there's no need to miss out on the deliciousness of an authentic mole sauce. Made with a blend of spices, chiles, and dark chocolate, this vegan mole is a complex and flavorful sauce that adds depth and richness to a variety of vegan dishes.

Each region in Mexico has its own unique take on mole, using different ingredients and techniques to create their own distinct flavor. And with a vegan twist, you can enjoy this classic sauce without the use of animal products. From roasting and grinding the spices, to slow-cooking the sauce to allow all the flavors to meld together, making a vegan mole sauce is a labor of love.

Whether you're serving it over vegan protein, using it as a base for vegan tacos, or simply using it as a dipping sauce for vegan tortilla chips, this vegan mole is sure to be a crowd-pleaser. So why not try your hand at making a delicious and compassionate vegan mole sauce and experience the wonders of Mexican cuisine for yourself?  🌶🍫

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 3/4 cup slivered almonds
• 1/2 cup raisins
• 3/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 teaspoon ground coriander
• 2 teaspoons cumin
• 2 teaspoons dried oregano
• 2 teaspoons chipotle in adobo (1 teaspoon sauce, 1 teaspoons chopped, seeded pepper)
• 1 can diced tomatoes
• 1 1/2 cups vegetable broth
• 1 oz unsweetened vegan baking chocolate

Instructions:

1. In a large pot, heat the olive oil over medium high heat.
2. Add the chopped onion to the pot and fry for about 5 minutes, until it starts to soften.
3. Add the minced garlic, slivered almonds, and raisins to the pot and fry for another 5 minutes.
4. Stir in the salt, cinnamon, coriander, cumin, and oregano, and fry for 2 more minutes, or until fragrant.
5. Add the chipotle in adobo, diced tomatoes with their juices, and vegetable broth to the pot. Bring to a boil and then add the unsweetened vegan baking chocolate.
6. Reduce heat to low and simmer the sauce for 15 minutes, stirring often.
7. Remove the sauce from heat and puree it with an immersion blender. Heat the pureed sauce for 5 more minutes.
8. To serve, add a package of browned seitan or a can of beans and heat through. Garnish with chopped cilantro and serve over rice. Enjoy!

You'll love the complex flavors, the smoky heat from the chipotle in adobo, and the rich and velvety texture from the almonds and chocolate. Enjoy! #VeganMole #HealthyEating 🌿🍫