Vegan Chicken Mole: A Taste of Mexico, Made with Love

The first time I tasted mole, it was a revelation. I was traveling through Oaxaca, Mexico, and a kind señora invited me into her home for dinner. The rich, complex sauce, painstakingly prepared over days, clung to tender pieces of chicken. It was unlike anything I had ever experienced – earthy, spicy, and subtly sweet all at once. Ever since, I’ve been on a quest to recreate that magic, and this vegan chicken mole comes wonderfully close. It captures the spirit of authentic mole without compromising on ethical choices.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4
• Dietary Type: Vegan

Ingredients

• Cooking spray
• 3 cups vegan chicken (Gardein Chick’n Scallopini)
• 1 garlic clove, minced
• ½ red onion, minced
• 1 teaspoon sesame seeds
• ½ teaspoon liquid aminos (Bragg’s)
• ¼ teaspoon cayenne pepper
• 1 teaspoon cumin
• ¼ teaspoon cinnamon
• 14 ounces diced tomatoes, Mexican flavor
• ½ cup dry white wine
• 1 teaspoon olive oil
• 2 ½ teaspoons cocoa powder
• ¼ teaspoon sriracha sauce
• 1 tablespoon cilantro, chopped
• 1 cup brown rice, cooked

Equipment Needed

• Large frying pan
• Glass casserole dish

Instructions

1. Begin by preheating your oven to 250 degrees Fahrenheit. This low temperature will keep the vegan chicken warm and prevent it from drying out while you prepare the mole sauce.

2. Spray a large frying pan with cooking spray and place it over medium heat. Wait until the pan is heated through.

3. Add the vegan chicken to the hot pan. Flip the pieces, allowing them to brown slightly on each side. This step helps to build flavor and add a pleasant texture to the chicken.

4. Once the chicken is lightly browned, toss in the minced garlic, minced red onion, sesame seeds, and liquid aminos (Bragg’s). The garlic and onion will infuse the chicken with aromatic flavors, while the sesame seeds add a subtle nutty crunch. The liquid aminos contribute a savory umami element.

5. Continue to cook and flip the mixture until the onion becomes tender and translucent. This usually takes about 5-7 minutes.

6. Add the spices to the pan: cayenne pepper, cumin, cinnamon. Make sure that you add only 1/2 teaspoon of the cumin at this stage. This will allow the spices to bloom in the heat, releasing their fragrances and deepening the overall flavor of the dish.

7. Carefully transfer the chicken mixture to a glass casserole dish and place it in the preheated oven to keep warm.

8. Now, for the mole sauce: add the diced tomatoes, wine, remaining 1/2 teaspoon of cumin, olive oil, cocoa powder, sriracha sauce, and cilantro to the frying pan you used earlier.

9. Stir the mixture well, ensuring that all ingredients are combined evenly. The cocoa powder will add a subtle richness and depth to the sauce, while the sriracha provides a touch of heat.

10. Place the vegan chicken from the casserole dish into the sauce, and mix gently to coat each piece evenly.

11. Serve the mole-covered chicken over cooked brown rice. Garnish with toasted pumpkin seeds and lime wedges for added flavor and visual appeal.

Expert Tips & Tricks

• Spice Level Adjustment: Feel free to adjust the amount of cayenne pepper and sriracha sauce to control the spiciness of the mole. If you prefer a milder flavor, start with a smaller amount and taste as you go.
• Enhance the Umami: For an even richer, deeper flavor, consider adding a small piece of dark chocolate (vegan, of course!) to the mole sauce while it simmers. This will amplify the cocoa notes and add a subtle complexity.
• Toasting Spices: Before adding the spices to the pan, consider toasting them lightly in a dry skillet. This will enhance their aroma and flavor.
• Make-Ahead Option: The mole sauce can be prepared a day in advance and stored in the refrigerator. This allows the flavors to meld together even more, resulting in a richer, more complex sauce. Simply reheat the sauce before adding the vegan chicken.

Serving & Storage Suggestions

Serve the Vegan Chicken Mole hot, garnished with toasted pumpkin seeds and fresh lime wedges. The pumpkin seeds add a delightful crunch and nutty flavor that complements the richness of the mole, while the lime wedges provide a bright, acidic counterpoint.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or warm gently in a saucepan over low heat until heated through. You may need to add a splash of water or broth to prevent the sauce from drying out. For longer storage, the mole can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	240 kcal	N/A
Total Fat	3.4 g	5%
Saturated Fat	0.6 g	3%
Cholesterol	0 mg	0%
Sodium	11.8 mg	0%
Total Carbohydrate	43.2 g	14%
Dietary Fiber	3.7 g	14%
Sugars	3.9 g	N/A
Protein	5.2 g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• Gluten-Free: Ensure the liquid aminos are gluten-free. Bragg’s Liquid Aminos is naturally gluten-free.
• Spice It Up: For a hotter mole, add a chopped chipotle pepper in adobo sauce to the sauce mixture.
• Nut-Free: While traditional moles often contain nuts, this recipe is nut-free. However, always double-check the ingredients of your chosen vegan chicken to ensure it doesn’t contain any nuts.
• Sweetness Adjustment: If the mole is too bitter, add a touch of maple syrup or agave nectar to balance the flavors.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of vegan chicken?
A: Absolutely! Feel free to substitute the Gardein Chick’n Scallopini with your favorite vegan chicken alternative, such as seitan or tofu.

Q: What if I can’t find Mexican-style diced tomatoes?
A: Regular diced tomatoes will work just fine. Simply add a pinch of chili powder and a dash of cumin to mimic the flavor of Mexican-style tomatoes.

Q: Can I make this recipe in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Sauté the garlic and onion as directed, then combine all the ingredients in the slow cooker and cook on low for 4-6 hours.

Q: What’s the best way to toast pumpkin seeds?
A: Spread the pumpkin seeds in a single layer on a baking sheet and bake at 350 degrees Fahrenheit for 5-10 minutes, or until lightly golden and fragrant. You can also toast them in a dry skillet over medium heat, stirring frequently, until they start to pop.

Q: Can I add vegetables to this dish?
A: Of course! Consider adding roasted sweet potatoes, zucchini, or bell peppers to the mole sauce for added nutrition and flavor.

Final Thoughts

I truly hope you give this Vegan Chicken Mole recipe a try. It’s a wonderful way to experience the vibrant flavors of Mexican cuisine in a plant-based, compassionate way. Don’t be afraid to experiment with the spice levels and ingredient variations to create a mole that perfectly suits your taste. And please, share your creations and feedback – I’d love to hear about your culinary adventures! Perhaps serve it alongside some refried beans and a refreshing margarita for a complete and satisfying vegan fiesta. ¡Buen provecho!