Description
A smoky, complex, and fully plant-based mole using dried ancho and pasilla peppers—perfect for tacos, tamales, or roasted vegetables.
Ingredients
2 dried ancho peppers
2 dried pasilla peppers
1 tbsp olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
2 tbsp pumpkin seeds
1 tbsp sesame seeds
1 slice whole grain bread, torn
1 tsp ground cumin
½ tsp ground cinnamon
¼ tsp ground cloves
1 tbsp almond butter or tahini
1 tbsp cocoa powder
1 tbsp maple syrup
1 cup vegetable broth
1 tsp apple cider vinegar
¼ tsp sea salt
Instructions
1. Toast dried peppers in a dry skillet until fragrant, then soak in hot water for 20 minutes.
2. Sauté onion, garlic, seeds, and bread in olive oil until golden.
3. Blend soaked peppers with sautéed ingredients, spices, nut butter, cocoa, vinegar, maple, and broth.
4. Simmer blended sauce over low heat for 15 minutes until thickened.
5. Adjust seasoning to taste and serve over roasted veggies, tofu, or tamales.
Notes
This mole sauce freezes beautifully for up to 2 months.
Add more broth or soaking liquid if the consistency is too thick.
Excellent base for enchiladas, grain bowls, or tamale fillings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: ¼ cup
- Calories: 90
- Sugar: 2g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: dried ancho, pasilla pepper, mole, plant-based mole, vegan sauce, tamale sauce