If you’ve never made a rich, deeply spiced vegan mole sauce from scratch, now’s your time. This is not your average quick simmer sauce—it’s a bold, luxurious, and layered experience, filled with smoky ancho chiles, dark chocolatey cocoa, warm spices, and slow-cooked aromatics. We’ve taken everything you love about a traditional mole recipe—the mystery, the warmth, the bittersweet undertones—and transformed it into a fully plant-based version that doesn’t compromise on flavor. Whether you're pouring it over vegan taco meat, seared seitan, or a comforting vegan roast, this sauce is about to become a centerpiece in your vegan Mexican kitchen.
Rich Vegan Mole Sauce with Ancho and Cocoa
Prep Time 25 minutes mins
Cook Time 35 minutes mins
Total Time 1 hour hr
Course Condiment
Cuisine Mexican
Servings 2.5 cups (enough for 4–6 servings depending on how it’s used)
Heavy-bottomed skillet or cast iron pan Essential for toasting chiles and aromatics without burning.
Blender (high-speed preferred) A smooth mole sauce makes all the difference. A regular blender works, but a high-speed one like a Vitamix makes it silkier.
Fine mesh strainer To achieve that restaurant-style smoothness.
saucepan For simmering and finishing the sauce.
Tongs and spatula Useful for flipping and transferring ingredients.
Dried Chiles and Aromatics
- 3 dried ancho chiles stems and seeds removed
- 2 dried guajillo chiles stems and seeds removed
- 1 medium white onion chopped
- 4 cloves garlic peeled
- 1 Roma tomato chopped
Nuts, Seeds & Spices
- ⅓ cup raw almonds or peanuts for a slightly sweeter taste
- 2 tablespoons sesame seeds
- 1 slice of day-old bread torn (or 2 tablespoons breadcrumbs)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 tablespoon raisins or prunes
Chocolate & Broth
- 2 tablespoons unsweetened cocoa powder
- 1½ ounces dark chocolate at least 70% cacao
- 2½ cups vegetable broth unsalted preferred
- Salt to taste
Optional (But Excellent)
- 1 teaspoon brown sugar if you like your mole a touch sweeter
- 1 teaspoon apple cider vinegar or sherry vinegar for brightness
Toast the Chiles
Heat a dry skillet over medium heat. Toast the dried ancho and guajillo chiles for 30 seconds per side until they darken slightly and become fragrant. Don’t let them burn. Remove and place in a bowl. Cover with hot water and let soak for 15 minutes.
Toast the Seeds and Nuts
In the same skillet, add almonds and sesame seeds. Stir frequently until golden and fragrant. Remove and set aside.
Sauté Aromatics
Add a bit of oil to the skillet. Sauté the chopped onion until softened, then add garlic, tomato, and raisins. Cook until everything is softened and lightly caramelized, about 5–7 minutes.
Toast the Bread and Spices
Push aromatics to one side of the pan and toast your torn bread. Once it’s crisped a bit, add all your ground spices (cinnamon, cloves, cumin, coriander, paprika). Stir to coat everything and cook for another minute or two until aromatic.
Blend It All
Drain the soaked chiles and add them to your blender along with the sautéed aromatics, toasted nuts/seeds, bread, cocoa powder, and about 1½ cups of the vegetable broth. Blend until completely smooth. Add more broth as needed to get it moving.
Simmer and Finish
Pour the blended mole into a saucepan over medium-low heat. Stir in chopped dark chocolate and the rest of the broth. Let the sauce simmer gently for 15–20 minutes, stirring occasionally. Season with salt, vinegar, and brown sugar to taste.
Pro tip: Strain the sauce through a fine mesh sieve into the saucepan for a silky, restaurant-style finish.
Pairings
This vegan mole sauce is wildly versatile and elevates everything it touches. Here are some perfect pairings to showcase its complexity:
1. Vegan taco meat
Toss some lentil-walnut taco meat or vegan ground beef crumbles with mole for instant street food-style tacos. Add pickled onions and a swipe of vegan liquid mozzarella for a balance of bold and creamy.
2. Seared seitan or tofu
Thick slices of pan-seared seitan or tofu hold up beautifully to this sauce. This is ideal if you love seitan recipes vegan style with deep flavor.
3. Mole con arroz
Serve mole over fluffy Mexican-style rice for a traditional mole con arroz dinner. Garnish with cilantro and toasted sesame seeds.
4. Vegan roast
Spoon mole over a holiday vegan roast or loaf for a unique centerpiece that rivals even traditional roasts.
5. Vegan enchiladas
Roll mole-smothered tortillas around sautéed mushrooms, spinach, or jackfruit for a gourmet take on vegan Mexican recipes. Bake with extra sauce for a bubbly finish.
6. Dessert pairing
If you’re feeling bold, mole has a slight bitterness that plays beautifully with vegan Mexican desserts like cinnamon-dusted churros or chocolate-avocado mousse.
FAQs
1. Can I use store-bought mole paste like Doña María instead?
Yes! If you’re short on time, you can use a dona maria mole recipe easy style by blending the paste with broth and adding extra cocoa or spices to punch up the flavor. It’s a fast hack but less layered than homemade.
2. What’s the best protein to pair with this mole sauce?
For vegan versions, seitan and tofu are excellent. If you're flexitarian or cooking for non-vegans, it works beautifully with traditional proteins, as seen in many chicken mole recipe versions. The sauce adapts well to various textures.
3. Is this an authentic mole recipe?
It stays true to the spirit of traditional mole sauce recipes—layered, bold, a bit bitter, and sweet. The substitutions make it fully plant-based while honoring the heart of authentic mole sauce dinner traditions.
4. Can I make this ahead of time?
Absolutely. Mole tastes even better the next day as the flavors deepen. Store in the fridge for up to a week or freeze in batches for future use.
5. What are other uses for this sauce beyond tacos?
Try it over grilled vegetables, tamales, enchiladas, or even a breakfast tofu scramble. It can even double as a dipping sauce for roasted potatoes or crispy chickpeas. It’s also a natural fit for vegan African recipes that utilize bold, spiced sauces.
