Vegan Mole Poblano
This vegan mole poblano combines chiles, nuts, spices, and a touch of chocolate. The technique of cooking everything in succession forms a complex aroma, deep red-brown hue, and rich, earthy flavor. It’s a recipe that must be tried at least once!
Experience the satisfying process of making vegan mole poblano at home! Each ingredient adds a unique flavor layer, and it’s actually really straightforward to make. For the perfect pairing, check out my recipe for homemade corn tortillas.
Why I love this recipe
Typically, mole poblano is made with chiles, nuts, seeds, fruits, vegetables, and spices, resulting in a very rich, complex flavor profile. This vegan mole recipe stays true to traditional methods. There are no store-bought mixes — everything is from scratch!
Each component is toasted or lightly fried in oil to release the flavors and then blended, creating a thick and velvety sauce with the perfect balance of savory, sweet, herbal, and slightly smoky flavors.
The preparation does involve several steps, but each one is simple and helps you appreciate the art of mole making. This dish is ideal if you enjoy cooking as an experience and love to impress dinner guests with bold flavors and authentic recipes.
“One of the most delicious things that I have ever tasted! Thank you!” — CAITRIONA
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Ingredient notes
It may seem like many ingredients go into this vegan mole poblano, but each one plays a pivotal role. Plus, they’re all inexpensive and easy to store. Find a breakdown and suitable substitutes below, which I’ve organized into categories.
Chiles
Ancho chiles impart a mild heat with earthy, fruity notes. Mulato chiles are slightly sweeter and smokier than anchos and add a rich, chocolatey depth. Pasilla chiles provide a raisin-like sweetness and mild heat. The best place to find dried Mexican chiles is at your local Mexican food market or online.
Substitute: Mix and match different chiles, like guajillo peppers, morita chiles, or cascabel chiles. Whatever blend you choose, use an equivalent amount.
Nuts & seeds
Sesame and pumpkin seeds add an earthy, nutty flavor and help thicken the mole. Almonds and peanuts provide richness and body to the sauce, giving it a creamy texture and nutty notes.
Substitute: The same amount of toasted sunflower seeds will work instead of sesame or pumpkin seeds. You can also use a 1:1 ratio of hazelnuts, cashews, pecans, or walnuts instead of almonds or peanuts.
Thickeners
Used primarily as thickeners, bolillo rolls and corn tortillas add body and a slight nuttiness to the sauce. Make sure they’re both stale for the best results.
Substitute: Use an equal amount of day-old French bread, breadcrumbs, or crumbled crackers.
Spices
Common herbs and spices used in recipes include Mexican bay leaves, avocado leaves, coriander, cinnamon sticks, peppercorns, cloves, and anise. While it seems like a mishmash, mole poblano has the unique ability to meld every flavor together.
Substitute: Use a quarter of the amount of ground cinnamon, coriander, cloves, and pepper. Add a pinch of ground fennel or anise seed instead of star anise. And Mediterranean bay leaves also work for a mintier flavor.
Fruits
Raisins and ripe plantains sweeten the sauce naturally and give it a creamy texture. Look for plantains near bananas at the grocery store.
Substitute: Prunes, dried apricots, or dates also work in a 1:1 ratio for raisins. An equal amount of ripe bananas makes a good plantain substitute.
Vegetables
Garlic and onion add a pungent depth, increasing the savory notes of the mole. Tomatoes provide a bright, zesty element to balance the richness.
Mexican chocolate
This type of chocolate has a uniquely grainy texture and blend of sweet, spicy flavors, making it ideal for melting into mole and other beverages.
Substitute: You can substitute Mexican chocolate with the same amount of dark chocolate and a pinch of cinnamon.
For a complete ingredient list and step-by-step guide, scroll down to the recipe card.
How to make
Learn the best way to make vegan mole poblano with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results! Also, you can watch my video tutorial down below!
Preparation
First, stem and seed the chiles. If you’re a fan of spice, you can reserve some of the seeds in a small bowl for later. Tear the chiles into large chunks, then set them aside.
Cooking
Step 1
Heat a cast-iron skillet over medium-low. Add a teaspoon of chile seeds, sesame seeds, a broken-up cinnamon stick, star anise pod, coriander seeds, and whole cloves. Toast the spices for a few minutes until they’re lightly browned and fragrant.
Toasting the chiles and spices releases their essential oils, producing more aromatic sauce. Don’t skip this step!
Step 2
Transfer the toasted spice mixture to a spice grinder or a high-speed blender. Add the peppercorns and grind them into a fine powder. Transfer the powder into your blender if you’ve used a spice grinder, then set your blender aside.
Step 3
Heat some neutral vegetable oil in a heavy-bottomed stockpot over medium-low. If you have a deep-fry thermometer, wait until it reaches 350 degrees Fahrenheit. Cooking one type of chile at a time, fry each batch until slightly darkened and fragrant. Using a slotted spoon, transfer the chiles to a paper towel-lined dish.
Have the paper towels and dish ready to go before you start frying to make your life easier and the process quicker.
Step 4
Next, fry the almonds for a few minutes until golden brown. Transfer them to the dish of chiles, then continue the same process of frying each ingredient individually in the oil. Fry the peanuts, pumpkin seeds, raisins, bay leaves, tortilla, and bread.
Step 5
After the bread, fry the garlic cloves for 30 seconds, then continue with the onions, plantain slices, and tomatoes. Add a handful of ingredients from the dish of chiles and nuts to the blender, along with the ground spices and a little vegetable broth. Mix everything until smooth, adding broth as needed.
Fry each ingredient separately to ensure everything cooks evenly. Follow the above order, moving from ‘cleanest’ to ‘messiest’ ingredients.
Step 6
Discard the oil in the pot, then strain the mixture back in and push through as much sauce as possible to remove any leftover chunks. Repeat this blending and straining process with the rest of the fried ingredients, adding broth to help the blender.
Use just enough broth in the blender to keep the ingredients moving. You don’t want the sauce to become too thin.
Step 7
Heat the pot of mole over low-medium until the mixture starts to thicken. Mix in the Mexican chocolate, then simmer it over low for about 1 hour, giving it the occasional stir to prevent burning the bottom.
The longer you can cook the mole, the more complex and developed the flavors become. A slow simmer also helps thicken the sauce perfectly.
Step 8
When the mole is thickened to your liking, taste and season it with salt and sugar to your preference. Serve it immediately with tortillas, rice, vegetables, etc. Happy eating!
Expert tip
One of the biggest things to remember is to keep a close eye on the pot while you’re frying each ingredient. You should have them all prepped and ready to go next to the pot to avoid having to step away. If you burn any of the ingredients, you’ll need to re-fry them.
The burnt flavor will impart a bitter flavor to your vegan mole, which can ruin the entire recipe. The key is to fry each ingredient separately, as this allows precise control over their doneness.
The oil should be maintained at a consistent temperature throughout, which means letting it warm back up between cooking batches. A deep-fry thermometer is invaluable here to ensure the oil stays around 350 degrees Fahrenheit.
Serving suggestions
Mole poblano is most often served over chicken, but this versatile dish can be paired with vegan chicken, enmoladas, vegan tamales, and vegan chilaquiles (instead of regular salsa).
You can also serve your vegan mole on top of Mexican rice, with potatoes and other vegetables, or as a marinade for tofu and tempeh.
Cooking tips
Use fresh spices: Always use fresh, whole spices and grind them yourself if possible. Freshly ground spices provide more potent flavors compared to pre-ground options.
High-speed blender: Use a high-speed blender like a Vitamix for the best texture.
Strain the mixture: Straining mole poblano is crucial for a silky-smooth consistency.
Taste and adjust: Although this recipe is tried and true, it’s important to taste and adjust the sweetness and saltiness at the end of the cooking process.
Rest before serving: Let the mole sit for a few hours, or overnight, before serving. This resting period allows the flavors to deepen further, enhancing the overall taste.
Frequently asked questions
A bitter mole can be caused by many factors, but the most common reason is overcooking the chiles and spices. The best way to correct this is by adding more sugar.
It is unnecessary to fry everything in oil, but it adds more flavor and richness. You can also toast the ingredients in a dry pan or oven if you want to use less oil.
A mole should always be smooth, but most people have a personal preference for its thickness. I enjoy mine slightly thicker than tomato sauce but not quite as thick as tomato paste.
Storing & reheating
Don’t let all your hard work go to waste! Mole is generally made in large batches because it is quite labor-intensive. The good news is that it stores really well! Let your mixture cool to room temperature before storing it.
Fridge
Vegan mole will last in the refrigerator for up to 3-5 days. Make sure to keep it in glass jars so it doesn’t take on the flavors of anything else in your refrigerator (honestly, there is already enough going on in the sauce).
Freezer
Freezing mole is incredibly easy! Let it cool completely, then transfer it to a freezer-safe container or bag, leaving enough room at the top for expansion. Stored properly, it will last for a minimum of 6 months.
Reheat
If you’re reheating frozen mole, let it thaw in the fridge overnight, then heat it in a pot on the stove over low heat, adding liquid as needed.
Watch how to make it
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Recipe
The Best Vegan Mole Poblano
Equipment
- Skillet
- Stockpot
- Blender
- Fine mesh strainer
Ingredients
Dried chiles
- 7 Ancho chiles
- 7 Mulato chiles
- 7 Pasilla chiles
Thickeners
- 3 tablespoons sesame seeds
- ½ cup almonds
- ⅓ cup Spanish peanuts
- ⅓ cup pumpkin seeds
- ½ bolillo roll, ripped
- 1 corn tortilla, ripped
Spices
- ½ stick cinnamon, broken apart
- 1 pod star anise
- ¼ teaspoon whole coriander seeds
- 4 whole cloves
- 3 Mexican bay leaves
- ½ teaspoon whole peppercorns
Fruits
- ½ cup raisins
- ½ very ripe plantain, peeled
Vegetables
- 3 cloves garlic, peeled
- ½ medium white onion, roughly sliced
- 2 medium Roma tomatoes, quartered
Miscellaneous
- ½ – ¾ cup neutral oil for frying
- 8 cups vegetable broth
- 1 tablet (3.1 ounces) Mexican chocolate, chopped
- 2-3 tablespoons cane sugar
- 2-3 teaspoons salt
Instructions
- Stem and seed the chiles. Reserve 1 teaspoon of seeds in a small bowl. Tear the chiles into large chunks, then set them aside.
- Heat a cast-iron skillet over medium-low, then add in the reserved chile seeds, sesame seeds, broken cinnamon stick, star anise pod, coriander seeds, and cloves. Toast, stirring frequently, until lightly browned and fragrant, about 2-3 minutes.
- Transfer the mixture to a spice grinder or high-speed blender if you have one. Add in the peppercorns, grind into a fine powder, then set aside (transfer into your blender if you've used a spice grinder).
- Heat approximately ½ – ¾ cup of neutral oil in a large stockpot over medium-low until a deep-fry thermometer reaches 350°F. Cooking one type of chile at a time, fry each batch until slightly darkened and fragrant, approximately 60 seconds per batch. Using a slotted spoon, transfer the chiles to a paper towel-lined dish.
- Next, fry the almonds until golden brown, about 1-2 minutes. Transfer to the same paper towel-lined dish as the chiles. Continue this process of frying each individual ingredient until golden brown. Fry the peanuts next, then the pumpkin seeds, raisins, bay leaves, corn tortilla, and bolillo bread.
- Next, fry the garlic for about 30 seconds, or until fragrant, then transfer to another paper towel-lined bowl. Fry the onions until lightly golden, about 2-3 minutes, and transfer to the same bowl. Slice the plantain and fry until golden yellow and soft, about 2-3 minutes. Transfer to the bowl. Lastly, fry the tomatoes until tender, about 2 minutes, then transfer them to the same bowl.
- Working in small batches, add some ingredients from the dish of chiles and nuts to the blender along with the spices and a little vegetable broth. Blend until smooth, adding in small amounts of broth as needed. Discard the extra oil, then strain the mixture back into the pot, pushing through as much sauce as possible. Discard the leftover solids.
- Repeat this blending and straining process with the remaining chile mixture, garlic, onions, plantains, and tomatoes, using more vegetable broth as needed to help the blender along.
- Heat the pot of mole over low-medium and cook, stirring constantly, until the mixture starts to thicken, about 8-10 minutes. Mix in the Mexican chocolate, turn the heat down to low, and simmer (partially covered) for 1 hour, stirring occasionally.
- Lastly, season with salt and sugar to taste. Serve mole poblano with tortillas, rice, vegetables, etc. Happy eating!
Notes
Nutrition
Note: I’ve updated this post to include new information and helpful tips about the recipe.
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.