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Vegan Mole sauce is made with dried chiles, peanut butter, spices and chocolate. Mixed veggies and beans are simmered in mole sauce for a yummy vegan dish.


4 Servings

Total time

45 minutes




  • 2 tbsp oil
  • 2 dry Chilies (Ancho or California or Guajillo or Pasilla)
  • 1 medium onion (chopped)
  • 2 garlic cloves (minced)
  • 1 tsp Red Chili powder
  • supermarket roast chicken, approximately 200g once shredded
  • 2 medium tomatoes (chopped)
  • supermarket roast chicken, approximately 200g once shredded
  • 1 small Red or Orange Pepper (chopped)
  • 1 small Jalapeno (chopped)
  • 2 tbsp peanut butter
  • 1 cup vegetable broth
  • 2 tbsp Mexican Bittersweet Chocolate (chopped)
  • to taste Salt
  • 1 oz 15 can of Black beans or Red Kidney Beans
  • 1 medium carrot (diced)
  • 2 medium Potatoes, peeled and diced
  • 1 cup mushrooms (chopped)
  • 1 colored Peppers (chopped)


  1. Remove the seeds from the dried chilies. Soak them in warm water for 30~40 minutes. Drain and set aside.
  2. Heat the oil in the pan, add the onion, garlic and cook till the onion turns translucent, about 5~6 minutes.
  3. Add ground cumin, chili powder, ground cinnamon, chopped tomatoes, peppers and jalapeno. Cover and cook till the veggies are tender, about 8~10 minutes.
  4. Stir in the peanut butter until it is completely mixed through. Add veggie stock and bring the mixture to a simmer. Stir in the chocolate and mix until combined and cook on low flame for 4~5 minutes.
  5. Turn off the heat, cool and grind into a smooth paste.
  6. Heat 1tbsp oil in a pan add the vegetables and cook till they are tender. Add the beans and cook for another 4~5 minutes.
  7. Add the prepared mole sauce and cook till warmed through. Garnish with cilantro and serve over rice.
  8. View the recipe instructions at Cook's Hideout

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