Recipe

Vegan-Friendly Mole Recipe

A bold, smoky, chocolate kissed mole that is deeply savory, totally plant based, and weeknight doable with accessible ingredients.

By Matt Campbell

•

4.8

A real photo of a dark, glossy vegan mole sauce simmering in a saucepan with a wooden spoon and a small bowl of toasted sesame seeds nearby on a kitchen counter

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Mole is one of those sauces that makes you feel like you just leveled up, even if you made it in sweatpants while negotiating homework and a sink full of dishes. It is rich, spicy, a little sweet, and layered in a way that keeps you taking “one more” bite. The good news: you can absolutely get that bold mole vibe without lard, without mystery ingredients, and without spending all day hunting down specialty items.

This vegan-friendly mole leans on pantry heroes like dried chiles, nutty seeds, warm spices, and a little dark chocolate for that classic, slightly bitter depth. It is cozy, it clings to rice and roasted veggies like it was born to, and it turns tofu, beans, or jackfruit into something you would proudly serve to guests who claim they “do not do vegan.”

A real photo of dried ancho and guajillo chiles on a cutting board with a chef's knife and a small bowl for seeds

Why It Works

Deep flavor without animal products: Toasted chiles, seeds, and spices build that classic mole complexity, while vegetable broth keeps it fully plant based.
Balanced heat you control: Ancho brings fruity warmth, guajillo adds brightness, and chipotle brings smoke. You can dial the chipotle up or down.
Silky, restaurant style texture: Blending and then simmering turns the sauce glossy and spoon coating. The final simmer is where it becomes mole, not just blended salsa.
Accessible swaps: If you cannot find a specific chile, you can mix and match with what your grocery store has and still land somewhere delicious.

Pairs Well With

Cilantro Lime Rice
Roasted Sweet Potatoes
Simple Black Beans
Warm Corn Tortillas

Storage Tips

Refrigerator: Let the mole cool, then store in an airtight container for up to 5 days. It will thicken as it sits. That is normal and honestly kind of nice.

Freezer: Freeze in a jar with a little headspace or in silicone muffin cups for portioning. Once frozen, pop portions into a freezer bag. Best within 3 months.

Reheating: Warm gently in a saucepan over low heat, whisking in a splash of vegetable broth or water to loosen. Taste again and re-salt. Mole loves a second chance.

Meal prep move: Freeze in 1 cup portions since that is the sweet spot for saucing a block of tofu, a pan of roasted veggies, or a pot of beans.

Common Questions

Is mole supposed to taste like chocolate?

Not really. Chocolate is there for bitterness and depth, not “dessert” vibes. If your mole tastes like hot cocoa, use less chocolate next time, add a touch more salt, and balance with a little lime at the end.

Do I have to use dried chiles?

Dried chiles are where mole gets its signature flavor. If you are in a pinch, you can use a mix of chile powder and chipotle in adobo, but the result will be tasty yet less complex. If you can find even one kind of dried chile, start there.

How spicy is this?

As written, it is medium. For mild, use just half the chipotle (or go easy on the chipotle powder). For hot, add another chipotle or a little more chipotle powder, a pinch at a time. Always taste after simmering, not right after blending.

Can I make it nut free?

Yes. Swap the peanuts and almonds for more pumpkin seeds and sesame seeds. The sauce will be slightly less rich, but still very legit.

My mole is bitter. What happened?

Most often, a chile got scorched while toasting or the sauce needs balance. Fix it by whisking in 1 to 2 teaspoons maple syrup or brown sugar, plus a pinch more salt. A squeeze of lime at the end also helps.

What should I serve it with?

Try it over baked tofu, roasted cauliflower, sautéed mushrooms, black beans, or shredded jackfruit. It is also incredible as an enchilada sauce.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or sauté pan
Medium saucepan
Blender (high speed preferred) or immersion blender
Fine mesh strainer (optional for extra smooth sauce)
Tongs and a wooden spoon
Measuring spoons and cups

The first time I tried to make mole at home, I treated it like a “special occasion only” recipe. I overcomplicated it, made a huge mess, and still ended up eating it straight from the pot because the flavor was ridiculous. This version is my calmer, weeknight friendly take. It still has the bold layers and that dark, glossy finish, but it is built from ingredients you can actually find without a scavenger hunt. Also, I am not saying you should taste it with a tortilla chip while you stir, but I am also not not saying that.

Vegan-Friendly Mole Recipe

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings Makes about 3 cups (6 to 8 servings as sauce)

Ingredients

3 dried ancho chiles, stems and seeds removed
3 dried guajillo chiles, stems and seeds removed
1 dried chipotle chile (or 1 to 2 teaspoons chipotle powder, to taste)
2 tablespoons sesame seeds, plus more to finish (optional)
1/3 cup raw pepitas (pumpkin seeds)
1/4 cup peanuts (or almonds, or cashews)
1 small yellow onion, sliced
4 cloves garlic, peeled
1 medium tomato, roughly chopped (or 1/2 cup canned crushed tomatoes)
1 teaspoon ground cumin
1 teaspoon ground cinnamon (Mexican cinnamon if you have it)
1/2 teaspoon dried oregano
1/4 teaspoon ground cloves (optional but classic)
2 tablespoons raisins (or 1 tablespoon maple syrup, see note)
2 tablespoons neutral oil (avocado, canola, or grapeseed), plus more as needed
3 cups low sodium vegetable broth, plus more to thin
1 1/2 teaspoons kosher salt, plus more to taste
1 ounce dark chocolate (70% to 85%), chopped
1 tablespoon apple cider vinegar or fresh lime juice, to finish

Optional serving ideas: baked tofu, roasted cauliflower, sautéed mushrooms, black beans, rice, warm corn tortillas, chopped cilantro, sliced radishes.

Note: If you are using maple syrup instead of raisins, add it during blending in Step 5 so it bakes into the sauce’s base flavor.

Instructions

Toast the chiles (quickly, gently). Heat a large dry skillet over medium. Press each dried chile flat for 10 to 20 seconds per side until fragrant. Do not let them smoke heavily or go black. That is where bitterness is born.
Soak. Put toasted chiles in a bowl and cover with very hot water. Soak 15 minutes, then drain. Set aside. If you are using chipotle powder instead of a dried chipotle chile, skip soaking for that part and add the powder in Step 5.
Toast the seeds and nuts. In the same skillet over medium heat, toast sesame seeds, pepitas, and your chosen nuts for 2 to 4 minutes, stirring often, until fragrant and lightly golden. Transfer to a plate so they do not keep cooking.
Sauté the aromatics. Add oil to the skillet. Cook onion with a pinch of salt for 6 to 8 minutes until soft and lightly browned at the edges. Add garlic and cook 30 seconds. Add tomato and cook 3 to 4 minutes until it starts to break down.
Blend the mole base. To a blender add soaked chiles, toasted seeds and nuts, onion mixture, cumin, cinnamon, oregano, cloves (if using), raisins (or maple syrup if using instead), 2 cups of the broth, and 1 teaspoon salt. If you are using chipotle powder, add it here to taste. Blend until very smooth, 60 to 90 seconds. If it is too thick to blend, add a splash more broth.
Simmer and deepen. Pour the blended sauce into a saucepan over medium heat. Bring to a gentle simmer, then reduce heat to low and simmer 15 to 20 minutes, stirring often, until darker, thicker, and glossy. Add remaining 1 cup broth as needed to keep it saucy.
Finish with chocolate and acid. Turn off the heat. Stir in chopped dark chocolate until melted. Stir in vinegar or lime juice. Taste and adjust salt. If you want it sweeter, add a little maple syrup. If you want it hotter, add chipotle powder a pinch at a time.
Serve. Spoon over tofu, roasted veggies, beans, or enchiladas. Finish with a sprinkle of sesame seeds if you are feeling fancy.

Optional extra smooth step: For a super silky restaurant texture, push the blended sauce through a fine mesh strainer into the saucepan, then simmer. Not required, but it does make it extra smooth.

A real photo of vegan mole sauce being poured from a blender into a saucepan on a stovetop

Nutrition information is estimated.

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