Vegan Mole Poblano

Mole Poblano is one of Mexico’s most iconic dishes, beloved for its deep, complex blend of flavors that marry smoky chiles, warming spices, sweet plantains, and rich chocolate. This plant-based adaptation honors the tradition while offering a wholesome, dairy-free version perfect for vegans and non-vegans alike. The sauce is silky and layered, making each bite a journey through sweet, spicy, earthy, and slightly bitter notes.

Whether you’re serving it over rice, ladling it atop roasted vegetables, or pairing it with your favorite vegan protein, this mole transforms any meal into a celebration. It’s a recipe that shines at festive gatherings but also makes a weekend dinner feel extraordinary. Prepare it with love, and you’ll be rewarded with a dish that tastes like a culinary hug from Mexico itself.

Full Recipe:

Ingredients:

• 6 dried mulato chiles, stemmed and seeded

• 4 dried pasilla chiles, stemmed and seeded

• 4 dried ancho chiles, stemmed and seeded

• 1 corn tortilla, torn into pieces

• 1 slice of crusty bread, torn into pieces

• 2 tbsp sesame seeds, plus extra for garnish

• 2 tbsp raw almonds

• 2 tbsp raw peanuts

• 2 tbsp raw pumpkin seeds (pepitas)

• 1 medium onion, chopped

• 4 cloves garlic, peeled

• 1 medium ripe plantain, peeled and sliced

• 2 medium Roma tomatoes, halved

• 1 cinnamon stick (about 2 inches)

• 3 whole cloves

• 4 black peppercorns

• ½ tsp anise seeds

• ¼ cup raisins

• 3 cups vegetable broth (plus more if needed)

• 2 tbsp avocado oil (or neutral oil)

• 2 oz Mexican chocolate (or vegan dark chocolate)

• Salt, to taste

Directions:

1. Heat a large dry skillet over medium heat. Lightly toast the mulato, pasilla, and ancho chiles for a few seconds per side until fragrant, being careful not to burn them. Place them in a bowl, cover with hot water, and let them soak for 20 minutes until softened. Drain and set aside.

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

3. Toast sesame seeds, almonds, peanuts, and pumpkin seeds one at a time in the skillet until lightly browned. Remove after each toasting step.

4. Add chopped onion and garlic to the skillet and sauté until soft and golden. Transfer to a plate.

5. Lightly fry the plantain slices until golden on both sides. Remove and drain excess oil on paper towels.

6. Roast the halved tomatoes until slightly charred and softened.

7. Grind the cinnamon stick, cloves, peppercorns, and anise seeds in a spice grinder until fine.

8. In a large blender, combine the softened chiles, toasted bread, tortilla, seeds, nuts, onion, garlic, plantain, tomatoes, ground spices, and raisins. Add vegetable broth and blend until smooth. Work in batches if necessary.

9. Heat oil in a large pot over medium heat. Pour in the sauce, stirring constantly as it thickens. Reduce heat to low and simmer for 20–30 minutes.

10. Add the chopped Mexican chocolate, stirring until completely melted and incorporated. Season with salt to taste. Adjust broth if needed for desired consistency.

11. Serve hot over rice, roasted vegetables, or your favorite plant-based protein. Garnish with sesame seeds.

Prep Time: 30 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 45 minutes

Kcal: ~220 kcal per serving | Servings: 8

Vegan Mole Poblano – A Plant-Based Celebration of Mexican Tradition

Mole Poblano is often considered the crown jewel of Mexican cuisine, a sauce so complex, rich, and layered that it has become a symbol of culinary heritage. Traditionally, this dish combines a careful blend of dried chiles, aromatic spices, nuts, seeds, and a touch of chocolate, all slow-cooked into a velvety sauce. Served over meats in its classic form, mole has been reimagined in this vegan adaptation to retain its full depth of flavor while keeping it completely plant-based.

This vegan mole poblano honors the essence of the original but eliminates animal products without sacrificing richness. It’s a dish steeped in history and perfect for anyone who appreciates bold, intricate flavors, whether they follow a vegan lifestyle or simply enjoy creative, wholesome cooking.

The History and Cultural Significance of Mole Poblano

The origins of mole poblano are wrapped in legend and history. The most famous story attributes the creation of mole to the nuns of the Convent of Santa Rosa in Puebla, Mexico, who crafted it to honor an unexpected visit from an archbishop. With limited ingredients on hand, they combined chiles, spices, bread, nuts, and chocolate into a sauce that astonished their guest.

While the tale is charming, historians suggest that mole evolved from pre-Hispanic sauces made with chiles, seeds, and herbs, later enriched by Spanish-introduced ingredients like nuts, bread, and spices from Asia and Africa. The result is a true fusion of Old and New World culinary traditions.

In modern Mexico, mole poblano is a dish for celebrations, weddings, holidays, and family gatherings. Preparing it is an act of patience and love, as it often involves toasting, grinding, and simmering multiple components to achieve the perfect balance of smoky, sweet, savory, and spicy.

What Makes This Vegan Mole Poblano Special

Recreating mole poblano in a vegan version requires attention to the layers of flavor that make it so beloved. While traditional recipes might use chicken broth or lard, this plant-based version relies on vegetable broth and healthy oils, allowing the chiles, chocolate, nuts, and seeds to shine.

The sauce features three key dried chiles, mulato, pasilla, and ancho, each bringing its own personality:

• Mulato chiles offer a mild heat with notes of chocolate and dried fruit.

• Pasilla chiles provide deep, earthy undertones and a touch of bitterness.

• Ancho chiles bring mild sweetness with hints of raisins and tobacco.

Nuts and seeds like almonds, peanuts, pumpkin seeds, and sesame seeds add richness and texture, while spices such as cinnamon, cloves, anise, and peppercorns bring warmth and aromatic depth. Plantain contributes a subtle sweetness, tomatoes add acidity, and the Mexican chocolate ties it all together with smooth, bittersweet complexity.

Ingredient Insights and Substitutions

• Dried Chiles – Essential for authenticity. If you can’t find mulato or pasilla chiles, you can use additional ancho chiles, but the flavor will be slightly less complex.

• Nuts and Seeds – Almonds, peanuts, pumpkin seeds, and sesame seeds each contribute to the body of the sauce. To make it nut-free, substitute sunflower seeds or more pumpkin seeds for the almonds and peanuts.

• Bread and Tortilla – These thicken the sauce naturally. Gluten-free bread and corn tortillas work well for those avoiding gluten.

• Plantain – Provides a natural sweetness that balances the smoky and spicy notes. In a pinch, ripe banana can work, but plantain is preferred for its firmer texture and mild flavor.

• Mexican Chocolate – Traditional mole poblano uses this variety for its slightly gritty texture and unique blend of cacao and cinnamon. If unavailable, use dark vegan chocolate with a pinch of cinnamon and sugar.

• Vegetable Broth – A rich, homemade broth elevates the sauce, but store-bought low-sodium broth works as well.

Cooking Techniques That Matter

Mole poblano is not a “throw everything into the pot” kind of recipe. Each element is toasted, fried, or roasted before being combined. This layering of cooking techniques is what builds depth:

• Toasting chiles intensifies their flavors and brings out smoky undertones.

• Frying plantains and bread adds caramelization and richness.

• Toasting seeds and nuts deepens their nuttiness and enhances the sauce’s creaminess when blended.

• Roasting tomatoes gives a subtle char that complements the earthy spices.

The blending process is also key. Mole should be silky smooth, so blending in batches and straining the sauce after blending is worth the effort for a luxurious texture.

Serving Ideas for Vegan Mole Poblano

While traditionally served over poultry, this vegan mole poblano pairs beautifully with plant-based proteins and vegetables:

• Grilled or roasted vegetables – Sweet potatoes, cauliflower, or zucchini absorb the sauce’s flavors beautifully.

• Tofu or tempeh – Pan-fry until golden, then smother in mole.

• Jackfruit or mushrooms – Their meaty texture makes them a perfect stand-in for shredded meat in tacos or enchiladas.

• Rice or quinoa – Simple, neutral bases that allow the sauce to take center stage.

Mole poblano is also wonderful as a sauce for tamales, drizzled over roasted potatoes, or served as a dip for warm corn tortillas.

Storing and Freezing Tips

Given the time it takes to make mole poblano, it’s worth making a large batch. The sauce keeps well in the refrigerator for up to 5 days, and it freezes beautifully for up to 3 months. Store it in airtight containers, leaving a little room for expansion. When reheating, add a splash of vegetable broth to restore its silky consistency.

A Dish Worth the Effort

Mole poblano is more than just a recipe, it’s a labor of love and a connection to centuries of culinary tradition. While it requires more steps than a quick weeknight meal, the payoff is a sauce so rich, complex, and satisfying that it transforms even the simplest ingredients into a feast.

Whether you’re preparing it for a holiday celebration, a family gathering, or simply to treat yourself, vegan mole poblano delivers an experience that is as much about savoring the process as it is about enjoying the final dish.

Conclusion

Vegan Mole Poblano proves that you can honor the spirit of a classic while embracing plant-based eating. Every bite is a harmony of flavors, smoky chiles, sweet plantain, nutty seeds, warm spices, and bittersweet chocolate, coming together in a way that feels both comforting and extraordinary. It’s a dish that tells a story, one steeped in Mexican history and tradition, yet adaptable to modern tastes and lifestyles.

Make it once, and you’ll understand why mole poblano is a culinary treasure, and why this vegan version deserves a place in your cooking repertoire.