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.