5- Minute Mexican Mole Sauce (Vegan Recipe)
This amazing vegan Mexican mole sauce is literally done in 5 minutes and it’s the perfect addition to your Mexican recipes. It goes well with lentils, chickpeas, beans or tofu, and is just as amazing on top of roasted veggies! It’s soy-free, eggless, gluten free, plant-based, healthy, and my Mexican friends love it!
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Mole is perfect on Tacos!
This mole sauce goes great in tacos! Here I mixed it with cooked black lentils for tacos, topped off with sautéed mushrooms, spicy olive muffalata, and some fresh parsley and watermelon radish.
So yummy!!!
Healthy Mexican Mole Sauce
I fell in love with mole when I lived part-time in Mexico a few years ago. I love this recipe because it’s:
Healthier than most mole sauces recipes I’ve seen.
Super quick and easy to make. Traditional moles take days or weeks to make.
Ingredients are mostly whole foods.
It’s incredibly tasty and adds so much flavor to a meal!
Simple Ingredients
Cocoa powder
Walnuts
Almond milk
Olive oil
Cayenne pepper
Nutmeg
Garlic powder
Cumin powder
Onion powder
Oregano
Brown sugar
Salt
It’s spicy, so use less cayenne pepper if you’re not into spicy foods.
How to Make Vegan Mole?
You do you need a good food processor. I use a Ninja Blender for this type of recipe.
Throw everything in the blender and process until smooth. Easy right?
I mixed this recipe with 3 cups of cooked lentils. Family and friends loved it!
You want to make more? Just double or triple this recipe.
This Mexican Mole Sauce Is
Gluten free
Egg-free
Soy-free
Dairy-free (without butter)
Healthier than most mole sauces recipes I’ve seen
Easy to make
Fast to make
Please let me know if you make it!! Rate it and comment below. I love to hear about your creations too and any alterations you might make to the ingredients.
Also, don’t forget to tag me in your Instagram or Facebook post with @veggielation and #veggielation because I would love to see your take on this recipe!
Thanks!!!
5- Minute Mexican Mole Sauce
This amazing vegan Mexican mole sauce is literally done in 5 minutes and it’s the perfect addition to your Mexican recipes. It goes well with lentils, chickpeas, beans or tofu, and is just as amazing on top of roasted veggies! It’s soy-free, eggless, gluten free, plant-based, healthy, and my Mexican friends love it!
Ingredients (US Customary)
- 3 tbsp cocoa powder
- 1/2 cup walnuts
- 1/2 tbsp almond milk
- 3 tbsp olive oil
- 1/2 tsp cayenne pepper
- 1/4 tsp nutmeg
- 1/2 tsp garlic powder
- 1/2 tsp cumin powder
- 1/2 tsp onion powder
- 1/2 tsp oregano
- 1 tbsp brown sugar
- 1 tsp salt
Ingredients (Metric)
- 3 tbsp cocoa powder
- 1/2 cup walnuts
- 1/2 tbsp almond milk
- 3 tbsp olive oil
- 1/2 tsp cayenne pepper
- 1/4 tsp nutmeg
- 1/2 tsp garlic powder
- 1/2 tsp cumin powder
- 1/2 tsp onion powder
- 1/2 tsp oregano
- 1 tbsp brown sugar
- 1 tsp salt
Instructions
- Throw everything in the food processor and process until smooth. I have a Ninja Blender (it's called blender but acts as a food processor). I keep mentioning my type of blender because a) many of you have asked me about it and b) you do need a good food processor to make this mix smooth.
- You are done.
Notes
Lentils: I mixed this recipe with three cups of cooked black lentils and everyone loved it, including some of my Mexican friends!
Spicy? yes, so reduce the cayenne pepper amount if necesary.
Visit VeggiElation.com for more plant-based recipes that are both healthy and tasty!
Nutrition Facts
Serving Size: 1
Servings: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 178 | ||
| % Daily Value* | ||
| Total Fat 17g | 28% | |
| Saturated Fat 2.4g | 13% | |
| Total Carbohydrates 7g | 3% | |
| Fiber 2g | 7% | |
| Sugar 2g | 5% | |
| Protein 3g | 4% | |
*Values are based on a 2000 calorie diet.
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