Decadent Mexican Mole Vegan Chicken Recipe

Why You’ll Love This this Decadent Mexican Mole Vegan Chicken

This vegan chicken mole brings together the rich, complex flavors of traditional Mexican cuisine with plant-based ingredients that’ll have you questioning whether you really need the real thing.

The combination of cocoa powder, warming spices like cinnamon and cumin, plus a hint of sriracha creates this deeply satisfying sauce that’s somehow both comforting and exotic at the same time.

Best of all, it’s surprisingly simple to make – just brown some vegan chicken, simmer everything together in one pan, and you’ve got a restaurant-quality meal that makes weeknight dinners feel special again.

Ingredients List

This mole recipe uses ingredients you can easily find at most grocery stores, making it perfect for when you want something exotic without the treasure hunt.

• Cooking spray
• 3 cups vegan chicken (Gardein Chick’n Scallopini)
• 1 garlic clove, minced
• 1/2 red onion, minced
• 1 teaspoon sesame seeds
• 1/2 teaspoon liquid aminos (Bragg’s)
• 1/4 teaspoon cayenne pepper
• 1 teaspoon cumin
• 1/4 teaspoon cinnamon
• 14 ounces diced tomatoes, Mexican flavor
• 1/2 cup dry white wine
• 1 teaspoon olive oil
• 2 1/2 teaspoons cocoa powder
• 1/4 teaspoon sriracha sauce
• 1 tablespoon chopped cilantro
• 1 cup cooked brown rice

Health Considerations:

• The vegan chicken provides protein without saturated fat, while cocoa powder adds antioxidants that your body will actually thank you for
• Brown rice keeps things fiber-rich and wholesome, giving you sustained energy instead of that crash-and-burn feeling
• With minimal oil and tons of vegetables, this dish packs flavor without the guilt – it’s basically health food disguised as comfort food

Step by Step Directions

Making this vegan mole chicken is surprisingly straightforward and delivers restaurant-quality results in your own kitchen.

• Prep the oven: Preheat to 250°F while you get everything else ready.
• Brown the vegan chicken: Spray a large frying pan with cooking spray and heat over medium heat, then add the vegan chicken pieces and flip to brown both sides.
• Add aromatics: Toss in minced garlic, minced red onion, sesame seeds, and liquid aminos, cooking and flipping until the onion becomes tender.
• Season the chicken: Add cayenne pepper, cinnamon, and half the cumin (1/2 teaspoon), then transfer the seasoned chicken to a glass casserole dish and keep warm in the oven.
• Build the mole sauce: In the same pan, add diced tomatoes, white wine, remaining cumin, olive oil, cocoa powder, sriracha sauce, and chopped cilantro, stirring everything together.
• Combine and serve: Return the chicken to the pan with the mole sauce, mix gently to coat, then serve over cooked brown rice with toasted pumpkin seeds and lime wedges as garnish.

For an authentic Mexican cooking experience, consider preparing this dish in traditional Mexican clay cookware that enhances the rich, earthy flavors of the mole sauce.

Substitutions and Variations

• Rice options: Brown rice is lovely and wholesome, but white rice, quinoa, or even cauliflower rice all make excellent bases for soaking up that chocolatey goodness.
• Liquid aminos swap: Soy sauce or tamari work just as well if Bragg’s isn’t your thing, though you might want to use a touch less since they’re saltier.
• Fresh vs. canned tomatoes: Those Mexican-flavored diced tomatoes are convenient, but fresh tomatoes with a pinch of oregano and cumin work beautifully too.

Additional Things to Serve With This Dish

This rich, chocolatey mole pairs beautifully with so many sides that you’ll want to make it a regular dinner party showstopper.

• Warm corn tortillas – Because honestly, is there anything better for scooping up every last drop of that complex sauce? I’m thinking soft, slightly charred tortillas that you can fold around bites of the saucy chicken.
• Mexican street corn salad – All that creamy, lime-kissed corn goodness without the mess of eating it off the cob, plus it adds a bright pop of color to your plate.
• Simple black beans – Just warmed with a little cumin and garlic, they’re the perfect protein-packed companion that won’t compete with your star dish.
• Avocado slices with lime – Sometimes the simplest sides are the most genius, and that cool, creamy avocado is like a palate cleanser between bites of rich mole.
• Pickled red onions – These tangy little gems cut through all that chocolate richness like nobody’s business, and they’re ridiculously easy to make ahead.
• Mexican rice – If you want to skip the brown rice called for in the recipe, fluffy Mexican rice with tomatoes and peppers makes this feel like a proper feast.

Cooking Tips & Tricks (Chef’s Notes)

After making this recipe more times than I care to admit (because who doesn’t need perfect vegan mole in their life), I’ve picked up some tricks that’ll save you from the little stumbles that can turn your kitchen dreams into minor disasters.

• Don’t skip browning the vegan chicken properly – I know you’re excited to get to the sauce part, but giving those pieces a real golden crust means they won’t turn to mush later, and honestly, texture is everything in a dish like this.
• Toast those sesame seeds until they’re fragrant – We’re talking about 30 seconds of active stirring in the pan, because burned sesame seeds taste like regret, but perfectly toasted ones add this nutty depth that makes people ask what your secret ingredient is.
• Let your onions get properly tender – Rush this step and you’ll have little crunchy surprises in your silky sauce, which isn’t the kind of surprise anyone wants at dinner.
• Bloom your spices in the oil – When you add that cumin and cinnamon to the pan, give them about 30 seconds to wake up and release their oils before adding the wet ingredients.
• Taste and adjust the cocoa – Some brands are more bitter than others, so start with the recipe amount but don’t be afraid to add a pinch more if your mole needs deeper chocolate notes.
• Keep that oven temp low – 250 degrees keeps your vegan chicken warm without turning it into little rubber nuggets while you’re fussing with the sauce.
• Stir gently when combining – You’ve worked hard to get those chicken pieces perfectly browned, so treat them with the respect they deserve when folding them into that gorgeous sauce.

Nutritional Facts

This protein-packed vegan mole delivers impressive nutrition with plant-based ingredients that satisfy both your taste buds and dietary goals.

• Calories: Approximately 320 per serving (recipe serves 4)
• Protein: 18-20 grams from the vegan chicken, making this a substantial meal that keeps you full
• Fiber: 4-5 grams from the brown rice, tomatoes, and spices supporting digestive health
• Iron: Excellent source thanks to the combination of fortified vegan chicken and cocoa powder
• Antioxidants: High levels from tomatoes (lycopene), cocoa powder (flavonoids), and cumin
• Healthy fats: Minimal saturated fat, with beneficial compounds from sesame seeds and olive oil
• Sodium: Moderate levels primarily from the vegan chicken and liquid aminos – about 480mg per serving
• Complex carbohydrates: Sustained energy from brown rice and naturally occurring sugars in tomatoes
• Vitamin C: Good source from fresh tomatoes and a touch from the sriracha peppers
• Magnesium: Notable amounts from cocoa powder, sesame seeds, and brown rice supporting muscle and nerve function
• Zero cholesterol: Completely plant-based meal supporting heart health
• Low sugar: Only natural sugars from vegetables, no added sweeteners

Fun “Did You Know?”

Mole’s ancient origins trace back over 2,000 years to pre-Columbian civilizations, where Aztec and Mayan cultures created complex sauces using cacao, chili peppers, and indigenous spices as tributes to their gods.

I find it fascinating that traditional mole recipes can contain over 30 ingredients! The word “mole” comes from the Nahuatl word “molli,” meaning “sauce” or “concoction.”

In Oaxaca, Mexico’s mole capital, families guard their secret recipes for generations.

Here’s what’ll surprise you: mole isn’t always chocolate-based. There are seven traditional varieties, including green, yellow, and red moles, each with distinct flavor profiles and ceremonial purposes.