Best Vegan Mole Poblano
A rich, complex sauce made with chocolate, chiles, and spices, served over roasted sweet potatoes for a deeply satisfying plant-based main course. This mexican-inspired vegan (vegan) ready in about 65 minutes pairs large, peeled and cubed sweet potatoes, olive oil, roasted almonds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 large, peeled and cubed sweet potatoes
- 2 tbsp olive oil
- 1/2 cup roasted almonds
- 1/2 cup, seeds removed dried ancho chiles
- 1/4 cup sesame seeds
- 1/4 cup raisins
- 1/4 cup, chopped dark chocolate
- 2 cloves, minced garlic
- 1/2, chopped onion
- 2 tbsp tomato paste
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1/4 tsp clove
- 1 cup vegetable broth
- 1/4 cup water
- to taste salt
- 8 corn tortillas
- 1, sliced avocado
- 1/4 cup, chopped cilantro
Instructions
- Step 1: Preheat oven to 400°F. Toss 2 peeled and cubed sweet potatoes with 2 tbsp olive oil and 1/2 tsp salt, then spread on a baking sheet. Roast for 25 minutes until tender and golden.
- Step 2: In a blender, combine 1/2 cup roasted almonds, 1/2 cup dried ancho chiles (seeds removed), 1/4 cup sesame seeds, 1/4 cup raisins, 1/4 cup chopped dark chocolate, 2 minced garlic cloves, 1/2 chopped onion, 2 tbsp tomato paste, 1 tsp ground cumin, 1/2 tsp cinnamon, 1/4 tsp cloves, 1 cup vegetable broth, and 1/4 cup water. Blend until smooth, scraping down the sides as needed.
- Step 3: Transfer the blended sauce to a saucepan and bring to a simmer over medium heat. Cook for 15 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
- Step 4: Serve the roasted sweet potatoes topped with the mole sauce, 1 avocado, sliced, and 1/4 cup chopped cilantro. Warm 8 corn tortillas in a dry skillet for 30 seconds per side and serve on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Best Vegan Mole Poblano take to make?
Total time is about 65 minutes (25 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Best Vegan Mole Poblano?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Best Vegan Mole Poblano?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Best Vegan Mole Poblano for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Best Vegan Mole Poblano vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
