Holy Mole…a Sauce to Live For!
If you’ve never had a mole sauce before, you need to try it. Dark rich decadent deep earthy. A mole sauce is intense but not necessarily “hot” spicy. The cook can easily adjust seasonings, specifically the chili powder spices to achieve the preferred heat level of spiciness. This vegan mole sauce adds depth to a dish and satisfies the palate on so many levels. Traditional Mexican cuisine uses mole as a thick marinade or as a sauce for various dishes. Poultry broth is often added in authentic mole recipes; however, I have removed this ingredient so that unhealthy fat and cholesterol are eliminated, along with the extra calories they provide.
So, whip up a batch and dig in.
P.S. I enjoy making mole nice and thick; however, if I wish to drench a burrito I just add some vegetable broth or water to achieve the desired sauce consistency.
Chef Jason Wyrick, a Master of Mexican Cuisine
I admire Chef Jason Wyrick for his ability to capture the authentic tastes of Mexico. A renowned chef based out of Phoenix, Arizona, I feel fortunate to call him friend and am in awe of his life-long culinary work to promote plant-based eating. “Food is art and vegan food is beautiful art,” says Jason, and I whole-heartedly agree! His most recent cookbook, Vegan Mexico: Soul-Satisfying Regional Recipes from Tamales to Tostadas, provides a substantial selection of wonderful recipes, including moles. You can learn more about Chef Jason and his personal and professional journey while receiving food inspiration from his company called The Vegan Taste.
Vegan Mole Sauce
Ingredients
- 1/2 cup almond butter or peanut butter
- 1/2 cup vegan dark chocolate chips or semi-sweet chocolate chips
- 1/4 cup sesame seeds
- 1/4 cup raisins
- 5 Tbsps. tomato paste
- 1 1/2 tsps. ancho chili powder
- 1 1/2 tsps. chili powder
- 1 1/2 tsps. ground cinnamon
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. sea salt
- 1/8 tsp. ground cloves
- 1 cup water divided (1/4 cup + 3/4 cup)
Instructions
- In a sauce pan place all ingredients, using only 1/4 cup of the water. Mix to combine.
- Turn heat to low and stir mixture often to prevent scorching. Once the chocolate chips melt, add the remaining 3/4 cup water and stir well. Allow the sauce to cook 5-10 minutes. Adjust seasonings, if needed.
- Remove pan from heat and place sauce into a blender. Blend well until creamy and smooth.
- You may return the mole sauce to the sauce pan to reheat at a low setting and keep warm. However, keep an eye on the mole, since it will continue to thicken as moisture evaporates due to the heat. You may wish to add water, vegetable broth or no-chicken broth if you desire a thinner, less intense sauce.
- The sauce will dramatically thicken when it comes to room temperature and when stored in the fridge. Just reheat the mole sauce over low heat, adding additional liquid if needed to achieve desired consistency.
Notes
- Use the mole sauce to cover your favorite veggie burrito.
- Mole sauce can be used to marinate tofu and tempeh.
- Have leftover rice and a can of black beans or pinto beans? Add several dollops of mole to the mix for a quick and easy meal.
- Add mole to your favorite chili.
- Sweet potatoes can be topped with mole, along with steamed vegetables for a new take on the loaded potato.
- Use as a spread for your bean burger or inside a wrap.