Easy Vegan Chipotle Chocolate Mole

Posted on 02/27/11 No Comments

Mole (pronounced “Moh-lay” ) is to Mexico what curry is to India, marinara is to Italy, and harissa is to Morocco.
It is one of the master sauces of world cuisine, and comes in an array of intoxicating flavours and colours. The classic mole, for which Mexico is most famous, is a rich combination of toasted chillies, nuts, fruit, veggies, unsweetened ground cocoa beans, and a range of spices. The end result is often the highlight of any festival meal in a Mexican home.

So… life’s uncertain; eat dessert first, right?

Vegan Mole


2 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
3/4 cup slivered almonds
1/2 cup raisins
3/4 tsp salt
1/2 tsp cinnamon
1 tsp ground coriander
2 tsp cumin
2 teaspoons dried oregano
2 teaspoons chipotle in adobo (1 tsp sauce, 1 tsp chopped, deseeded pepper)
1 can diced tomatoes
1 1/2 cups vegetable broth
1 oz unsweetened vegan baking chocolate

Heat the oil in a pot over medium high heat. Fry the onion for about 5 minutes. Add garlic, almonds, and raisins, and fry for another 5 minutes. Add the salt, cinnamon, coriander, cumin, and oregano; fry for 2 more minutes or until fragrant.

Add the chipotle in adobo, tomatoes with their juices, and vegetable broth. Heat to boil, then add chocolate and simmer for 15 minutes, stirring often.

Remove from heat and puree mixture with immersion blender. Heat the pureed sauce for 5 minutes more.

To serve, add 1 package of browned seitan or can of beans and heat through. Garnish with chopped cilantro and serve over rice!

Thanks to The No Meat Athlete for the recipe;)

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