Vegan Molé

If you are following me on Instagram, chances are you’ve noticed that I have been making a bunch of vegan dishes and sausages (made from pork, definitely not vegan – LOL). It seems like a bit of a contradiction, but it comes with the job. Working at the local organic and health store, we offer a couple of great natural, organic and vegan products. It also follows that our deli should offer some vegan dishes. And that is why as Chef, I strive to have at least 2 vegan hot dishes and 3 vegan cold dishes.

The other neat thing about work is that I get a few things from the grocer and produce guy to use! The other day, the grocer gave me a packet of 100% organic chocolate. I was a bit skeptical, in my pastry experience we do not really eat 100% chocolate, it’s usually for baking or cooking, but this was edible on its own. Now how can I use this pack of chocolate to make profit?!

Molé seemed like a good idea. But wait!!! I’ve never had real molé before!!! So I took to the internet and found a reasonable molé recipe and tweaked it. Some recipes called for goya seasoning, but I was under the impression that this is elusive in Vancouver. Somebody that I used to know actually crossed the border to get this stuff.


  • 4 1/2 cup vegetable broth or water
  • 3 tbsp oil
  • 1 cups onions
  • 3 tbsp garlic
  • 1 tsp oregano
  • 1 tsp cumin
  • 1/4 tsp cinnamon
  • 1 bay leaf
  • 1/2 chipotle (in adobo sauce)
  • 1 tsp ancho powder  (may need to adjust)
  • 3 tbsp masa harina
  • 2 oz 100% organic dark chocolate
  • sugar to taste
  • salt to taste


Heat up oil, sweat garlic and onions. Add cumin, cinnamon and ancho powder. Let cook for a minute and add masa harina and chipotle. Add broth (or water). Let simmer until thick. Add more masa if needed. Add chocolate. Stir and let simmer until chocolate is melted. Adjust seasoning — salt, chili, sugar. Pulse in the blender or food processor until smooth.


  • The original recipe calls for all-purpose flour to thicken but I wanted this recipe to be gluten-free so I used masa harina. Make hand-pressed gorditas with the leftovers!
  • If you want to use Goya Adobo seasoning for maximum flavor, Fresh Is Best (sounds familiar – LOL)  Salsa store in Kitsilano has a wide range of latin products and they have Goya.
  • The original recipe also used semi-sweet chocolate and the sugar helped mellow out the molé, so I added a bit of sugar to mine.

I got the seal of approval from the Mexican. And lots of raves from customers who had the molé glazed tofu that day!

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