Easy Vegan Mole (Quick Mole Poblano)

5 from 34 votes

This easy vegan mole recipe uses everyday grocery store ingredients to make a rich, quick mole poblano in about 45 minutes.

Prep Time15

Cook Time30

Total Time45

Course: Sauce

Cuisine: Mexican

Diet: Vegan

Servings: servings

Calories: 105kcal

Author: Stefan

2 onions chopped
3 garlic cloves finely chopped and mashed to a paste with ¾ teaspoon salt (4 ml salt)
2 Tablespoons neutral oil (30 ml)
½ teaspoon of ground coriander (2.5 ml)
½ teaspoon of ground aniseed (2.5 ml)
1 ½ to 3 Tablespoons of chile powder (22 to 45 ml)
1 teaspoon of ground cumin (5 ml)
¼ to ½ teaspoon of ground cinnamon (1 to 2.5 ml)
1 to 2 teaspoons of sugar (5 to 10 ml)
⅛ teaspoon of ground cloves (0.5 ml)
2 Tablespoons of unsweetened cocoa powder (30 ml)
2 Tablespoons peanut butter (natural is best) (30 ml)
2 cups of water or vegetable stock (480 ml)
1 (14.5-ounce) can Ro-Tel tomatoes & chiles (411 g)
2 Tablespoons raisins (30 ml)
Sesame seeds, sliced radishes, and cilantro sprigs, for garnish

Peel and chop the onion. Finely chop the garlic and mash it into a paste with ¾ teaspoon salt. In a large heavy skillet or Dutch oven, heat the oil over medium-high heat and sauté the onion until golden. Add the coriander, aniseed, chile powder, cumin, cinnamon, sugar, and cloves, and cook, stirring, for 1 minute.
Reduce the heat to medium and stir in the cocoa powder, peanut butter, water or stock, tomatoes and chiles, raisins, garlic paste, and salt to taste. Simmer, uncovered, stirring occasionally, for 20 minutes.
In batches, transfer the sauce to a blender and puree until smooth. Or use an immersion blender right in the pot, or strain out the solids, puree them in a food processor, and stir them back into the liquid. (If you puree everything in a processor, it'll probably leak.) Thin with more water or stock as desired.
Garnish with sesame seeds, radishes, and cilantro sprigs, and use as a sauce for enchiladas, a simmer sauce, a dip, or any way your heart desires.