Vegan Seitan Mole
This traditional Mexican mole recipe is rich, spicy and sweet and pairs perfectly with the meaty texture of seitan pieces.
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Whether you’re looking for an easy dish to cook for a crowd or a simple weeknight dinner, this delicious take on a Mexican classic will have everyone coming back for more! Instead of meat, it uses seitan which is made from wheat gluten.
What is seitan?
Seitan is a high protein meat replacement that is made from vital wheat gluten. This flour-like ingredient is available online or at health food stores. Once you have created your base of onion, garlic, spices and vegetable stock, you simply stir in the vital wheat gluten to thicken the mixture and then steam it. Once cooled, you’re left with a firm block of seitan which you can slice up and serve.
The great thing about seitan is that you can add whatever you like to create different flavours. Want a mock ham? Add some agave syrup and smoked paprika for that sweet and smokey flavour. Want to create a chicken-like meat? Just add vegan chicken stock!
It’s easy to make your own seitan at home, or you can buy seitan from health food stores or online shops such as The Vegan Supermarket.
What is Mexican mole made with?
Mole is a traditional Mexican sauce or marinade that features chilli, tomatoes, dried fruit, nuts and spices such as cumin or cinnamon. Chocolate is sometimes included, too. It’s usually served with stewed meat, but can easily be veganised by paring with seitan, tofu or meat replacements like vegan beef or chicken strips.
How do you eat mole sauce?
Mole is a delicious addition to any Mexican dish, including tacos, enchiladas, nachos, burritos or a three bean chilli with rice. Try adding guacamole and salsa for an extra burst of colour and flavour.
Total Time: 55 minutes
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
- 0.75 0.75 tbsp smoked paprika
- 0.25 0.25 tbsp sesame seeds
- 0.75 0.75 tbsp raisins
- 0.75 0.75 tbsp maple syrup
- 0.25 0.25 tbsp cider vinegar
- 0.5 0.5 tbsp olive oil
- 0.25 0.25 tbsp dried chilli flakes
- 0.75 0.75 tbsp blanched almonds, chopped
- 0.25 0.25 tsp dried oregano
- 0.5 0.5 onions, chopped
- 0.25 0.25 tbsp cacao powder
- 0.25 0.25 tbsp water
- 150 150 ml vegetable stock
- 112.5 112.5 g seitan pieces
- In a frying pan over a medium heat, lightly toast the paprika, chilli flakes, sesame seeds, almonds, cinnamon and oregano.
- Once toasted, transfer to a food processor along with the raisins, onion, maple syrup, cacao powder, cider vinegar and water and blend until a smooth paste is formed.
- In a saucepan over a medium heat, warm 1 tbsp olive oil. Add the paste and cook for 3-4 minutes until thickened slightly.
- Slowly pour in the stock whilst whisking, then bring to a boil.
- Cook for 10-15 minutes until the sauce has thickened.
- To a frying pan over a medium heat, add the remaining tablespoon of olive oil and the seitan.
- Fry the seitan for 3-4 minutes until crispy on the outside, then add this to the mole sauce before serving.
Each 209g serving provides:
15g Fat, 2g Saturates, 41g Carbohydrate, 17g Sugars, 5g Fibre, 79g Protein, 1.2g Salt.
Like this dish? Why not try cooking more of our vegan seitan recipes!