The BEST Mole Ranchero Recipe Made Vegan
Mole ranchero is a delicious homemade mole sauce that is much easier to make and takes a lot less time to prepare than other types of mole. This traditional mole is common in Mexican ranches and small towns. The taste is flavorful, creamy and it pairs perfectly over vegetables and your favorite vegan proteins.
What is Mole
Mole is a a traditional Mexican sauce with rich and complex flavor that is a true culinary treasure of Mexico. Many call mole the national dish of Mexico. It’s a versatile sauce drizzled over or cooked with animal proteins like chicken or turkey, used for making tamales, enchiladas and more.
Mole is a true vibrant representation of Mexican cuisine’s diversity and depth.
The precise origins are somewhat debated, but it’s widely accepted that it has indigenous roots. It’s believed to have originated in pre-Hispanic times, with the Aztecs and Mayans using it in their cooking.
The term “mole” is derived from the Nahuatl word “molli,” which means “sauce” or “concoction.”
One of the most famous varieties of mole is mole poblano, which hails from the city of Puebla. It’s a dark, rich sauce made from a blend of ingredients, including chiles, chocolate, spices, and often nuts. This unique combination gives mole poblano its distinctive taste—spicy, slightly sweet, and deeply savory.
But mole poblano isn’t the only type of mole that exists. There are many different types of mole, each with its own regional variations and unique flavor profiles. Some of the most well-known include:
- Mole Negro
- Mole Coloradito
- Mole Amarillo
- Mole Verde
- Pipian: which is also a green mole but made with pumpkin seeds or pepitas.
- Mole Manchamanteles
- Mole Ranchero
- Mole Rosa: Which is a pink mole made with beets and rose petals.
Mole Ranchero
Mole-making is a labor-intensive process that involves roasting and grinding various ingredients before simmering them together to achieve the sauce’s distinctive depth of flavor. Some recipes for traditional moles can have up to 30 or more ingredients.
But let’s be honest and realistic, most of us don’t usually have the time needed to make such a complex dish in our own kitchens. For me it’s something to I only due for the holidays or special occasions or celebrations.
Amigos, well I’ve good news and a solution to this problem – and it doesn’t involve opening a jar of common mole sauce and mixes found at your local grocery store. No, this mole recipe I’m sharing with you today is made completely from scratch and it’s super delicious too!
Don’t get me wrong, I have no problem with using a jar of Mole Doña Maria or a good quality mole paste from the Mexican market. These can be quite tasty and who doesn’t appreciate cutting down the time in the kitchen during those busy days.
The mole you see in these photos is mole ranchero, and is perhaps the easiest one to make out of all the ones previously mentioned moles.
This is the mole I what I grew up eating and the the one my has always made for her family. This is what I thought mole was until I was a young adult and ate mole poblano for the first time.
I’ll have to be honest with you and tell you that I did not care for mole poblano or other types of mole. To my young taste buds the sweetness and chocolate flavor was not something that I had experienced in mole before, because the mole rojo I grew up eating was not sweet and had a touch of spiciness to it.
Thankfully I got over that and my taste buds became explorers of lots of flavors and textures.
Mole ranchero hails from the ranches (hence ranchero) and small towns across the Mexican republic. Like so many other foods in my country, depending on the region there are different variations to mole ranchero.
My mom makes the absolute best mole ranchero!
Growing up I never asked her for her recipe and a few years ago I finally did. I make it and though it tastes delicious, I feel like it’s always missing my mom’s touch. Also you know Mexican mothers when you ask them for a recipe they always respond with a list of the ingredients but no amounts, and always “just feel it out”. Haha not very helpful.
So I live very far away from my mom and as of yet haven’t had the chance to cook mole with her. Even so I decided that it was time to share with you a version of her mole that I know you’ll really enjoy.
This recipe is based on my mother’s mole ranchero recipe and one day I’ll tweak it with her and share her exact version.
The great thing about my mami’s mole is that the sauce can so easily be made 100% vegan!
For those of you that live in a home where you’re the only non-meat eater, rest assured you can easily feed the whole family with this recipe. All you’ll need to do is switch out the protein to get everyone’s dietary needs met.
Why You’ll Love This Recipe
There’s so much to love about this Mexican creamy green spaghetti. Here’s just a few reasons.
- The bright green pasta sauce is made with roasted poblano peppers which give the pasta a slightly smoky flavor.
- The rich sauce is made with Mexican crema and it makes for a decadent sauce that’s perfect over pasta noodles.
- This espagueti verde recipe makes a fantastic meal for special occasions.
- One of the best part of this Mexican pasta recipe is that you can serve it different ways. Serve as a side or main dish.
- Super easy to veganize!
Mole Ranchero Ingredients
- Ancho Chiles: These are dried ripened poblano peppers and are milk and a deep dark red color.
- Guajillo Chiles: These lend a redish color to the mole and are not spicy.
- Chiles de Arbol: These are spicy and give a touch of heat to the mole sauce.
- Tomato: My mom says to add just a little so it doesn’t overpower the other flavors.
- Tomatillo: I didn’t use any this time but mami says to add a couple.
- White Onion: You can use brown instead, just don’t use red onions.
- Garlic Cloves
- Whole Cloves
- Whole black pepper
- Cumin Seed
- Sesame Seeds
- Bay Leaves
- Chile Seeds: The seeds from the 3 dried chiles used.
- Salt
- Oil: I use olive oil but you can use vegetable oil if desired.
- Vegetable Broth: Either homemade or a good quality store bought one.
- Masa Harina: This is used to thicken the mole sauce. Other people use bolillo roll or a corn tortilla or two that they soak and bled with the hydrated dried chilies and softened vegetables.
While the majority of ingredients in my mom’s original recipe are actually plant-based ingredients, the only exception is that she doesn’t use vegetable broth. My mom uses the stock from the meat she boils, so if she was serving it with pork then it’d be the pork broth. Occasionally if she was making chicken mole then it would be the chicken stock from cooking the chicken.
One note I’d like to stress is to please not replace the dried chiles for dry chili powder or smoked paprika or any other type of dried red pepper. The taste won’t be the same at all. You may still end up with a tasty savory dish, but it’s not going to be mole.
Looking over the ingredients list you’ll notice that in mole ranchero we don’t use chocolate or cocoa powder or any type of sweetener or sweet fruits like ripe plantains. This mole is quite different.
Instructions
Learning how to make mole ranchero isn’t difficult at all. Though this recipe still requires quite a few ingredients, trust my amigos it’s still quite easy to make. Also I try to dirty as little dishes as possible for quicker clean up. Let’s begin.
Step 1: Wipe the chiles clean with a damp paper towel. Cut off the stems, cut or rip open and remove the membrane and seeds from all of the chiles. Reserve 1/2 teaspoon of seeds from each type of chile and mix in a bowl together.
Step 2: Heat the oil in a Dutch oven or large spot. Once warm add the dried chiles and lightly fry each one just until they begin to darken a little bit – keep a close eye and do it in small batches so they don’t burn and turn bitter. Remove the chiles and set aside.
Step 3: Add the tomato halves, onion pieces and garlic cloves to the pot. Fry on both sides or until softened and they begin to turn golden brown. The garlic cloves will take just a few minutes, remove them so they don’t turn bitter.
Step 4: In a separate large dry skillet, over low heat, toast the whole spices one by one then place them in a small bowl. You’ll also need to dry roast the chile seeds for 1-2 minutes. My mom says you can also toast the sesame seeds, just be careful because if you toast too long they will pop out of the pan. She also said that instead of dry roasting you can fry them in oil. It’s up to you.
Step 5: Once the tomatoes, garlic and onion are cooked add all of the chiles, some broth and the toasted spices. Simmer over medium heat until the chiles are completely soft.
Step 6: Carefully use a slotted spoon to place the vegetables and chiles in a blender cup. Then pour in all the boiling broth. Place the lid on the blender, cover with a thick kitchen towel and blend until perfectly smooth.
Step 7: Place a fine sieve over the same pot you fried and simmered the ingredients then strain the blended salsa into the pot. Pour in the remaining vegetable broth into the blender cup to grab any remaining salsa then strain it through the sieve. Discard any leftover bits.
Step 8: Add the salt to the mole sauce, cover the pot and simmer for 10 minutes.
Step 9: In a small bowl mix the masa harina with water until you have a smooth sauce. Pour into the mole sauce, mix well to prevent it from sticking to the bottom of the pan. Simmer for at least another 10 minutes.
Step 10: The mole sauce should have thickened, carefully taste and adjust the salt if desired. Simmer until ready to serve.
What Does Vegan Mole Ranchero Taste Like
Mole ranchero is one of the best savory dishes of cooking!
While the flavors of this mole aren’t as deep or complex as a black mole or other moles, this dish stands strong on it’s own.
It’s savory, a tad spicy, a little smoky, and has a velvety smooth creaminess to it. This is unlike any other type of mole you’ve (probably) ever had, and it’s still truly a delicious mole and one of the most scrumptious vegan recipes you could make – I think once you start making it you’ll want to prepare large batches to frees for later or for your weekly meal prep.
Is This Mole Sweet or Spicy?
If you’re looking for a mole sauce that isn’t spicy then mole ranchero is what you need to make.
Mole ranchero is not sweet, it’s savory and a little spicy. You can control the spiciness by adding more or less chiles de arbol.
Can you Add Chocolate?
My mom’s mole never had any Mexican chocolate added to it. But if you prefer a sweet mole then feel free to experiment.
How to Serve Vegan Mole Ranchero
For me the best ways to eat this vegan version of my mom’s mole is quite simple.
I love to drizzle it over whatever seasonal vegetables I have in my fridge. All I do is steam or sauté them first. Something like sweet potatoes would pair well for that touch of sweetness. You could mix black beans with the veggies for extra plant protein.
If I have it in my fridge, I’ll cut tofu cubes and either put them in the air fryer until crispy, or fry them with a little oil until golden then cover with mole sauce.
Lately I’ve really started liking making my own seitan “meat” and it tastes amazing covered with mole ranchero.
Another scrumptious way to enjoy this mole ranchero sauce is vegan mole enchiladas also called enmoladas. Or to make mole chilaquiles, it’s so delicious!
For side dishes either arroz Mexicano or white rice are my favorite. But occasionally I’ve also used brown rice and it’s still delicious.
How to Store and How to Reheat
Allow leftover to come to room temperature then store in an airtight container in the refrigerator for up to 5 days. Just remember that this red mole sauce will stain, so preferably use a glass or metal container.
Mole sauce freezes extremely well and will keep fresh for up to 3 months in the freezer.
To reheat you can place a large or small saucepan and heat on the stove for about 10 minutes. In the microwave make sure you have a microwave safe cover to place over the reheating dish.
Mole is a true representation of Mexican culinary craftsmanship, a symphony of flavors that balances sweet, spicy, and savory elements. It’s a testament to the rich cultural heritage of Mexico and its diverse and flavorful cuisine.
BEST Mole Ranchero Recipe Made Vegan
Mole is a true representation of Mexican culinary craftsmanship, a symphony of flavors that balances sweet, spicy, and savory elements. It’s a testament to the rich cultural heritage of Mexico and its diverse and flavorful cuisine.
So if you’re just venturing into the art of homemade mole, I highly suggest beginning with mole ranchero. This recipe is much easier and less labor intensive to make than other moles sauces.
Let me know if you try out our recipe so I can tell my mom how you liked it.
Looking for a Barro Plate Like Mine
Amigos so many of you ask me where I get my beautiful Mexican pottery from. The answer is Mexico. I know many of you can’t travel so I’ve put together a gorgeous collection from Amazon. Click the image below to go check it out.
BEST Mole Ranchero Recipe Made Vegan
Video
Ingredients
- 1.20 oz Ancho Chiles 34 grams
- 1.20 oz Guajillo Chiles 34 grams
- 3 to 4 Chiles de Arbol
- 1 medium-small Roma Tomato
- 1/2 small White Onion
- 3 Garlic Cloves
- 3 Whole Cloves
- 3 to 4 Whole black pepper
- 3/4 teaspoon Cumin Seed
- 1.5 teaspoons Sesame Seeds
- 1 whole Bay Leaf
- 1 1/4 Tablespoon Chile Seeds*
- 1 teaspoon Salt adjust to taste
- 2 Tablespoons Olive Oil or vegetable oil of choice
- 5 cups Vegetable Broth divided
- 1/2 cup Masa Harina
- 1 cup water
Instructions
- Wipe the chiles clean with a damp paper towel. Cut off the stems, cut or rip open and remove the membrane and seeds from all of the chiles. Reserve 1/2 teaspoon of seeds from each type of chile and mix in a bowl together.
- Heat the oil in a Dutch oven or large spot. Once warm add the dried chiles and lightly fry each one just until they begin to darken a little bit – keep a close eye and do it in small batches so they don’t burn and turn bitter. Remove the chiles and set aside.
- Add the tomato halves, onion pieces and garlic cloves to the pot. Fry on both sides or until softened and they begin to turn golden brown. The garlic cloves will take just a few minutes, remove them so they don’t turn bitter.
- In a separate large dry skillet, over low heat, toast the whole spices one by one then place them in a small bowl. You’ll also need to dry roast the chile seeds for 1-2 minutes. My mom says you can also toast the sesame seeds, just be careful because if you toast too long they will pop out of the pan. She also said that instead of dry roasting you can fry them in oil. It’s up to you.
- Once the tomatoes, garlic and onion are cooked add all of the chiles, some broth and the toasted spices. Simmer over medium heat until the chiles are completely soft.
- Carefully use a slotted spoon to place the vegetables and chiles in a blender cup. Then pour in all the boiling broth. Place the lid on the blender, cover with a thick kitchen towel and blend until perfectly smooth.
- Place a fine sieve over the same pot you fried and simmered the ingredients then strain the blended salsa into the pot. Pour in the remaining vegetable broth into the blender cup to grab any remaining salsa then strain it through the sieve. Discard any leftover bits.
- Add the salt to the mole sauce, cover the pot and simmer for 10 minutes.
- In a small bowl mix the masa harina with water until you have a smooth sauce. Pour into the mole sauce, mix well to prevent it from sticking to the bottom of the pan. Simmer for at least another 10 minutes.
- The mole sauce should have thickened, carefully taste and adjust the salt if desired. Simmer until ready to serve. Serve over vegetables or your favorite vegan protein. Sprinkle with extra sesame seeds and enjoy!
Notes
Nutrition
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Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…
I made this mole over the weekend and my family loved it. My mom made something similar but I never knew it was called ranchero mole we just called it mole. Will be making it again.
That makes me so happy, Laura! I hope our recipe comes a little close to your mom’s.