Alexa Soto’s black mole with roasted oyster mushrooms is a rich, deeply flavored dish perfect for plant-based eaters. The recipe comes from from her new vegan cookbook PLANTAS and is sure to be a winner on cold evenings. This traditional Mexican sauce, mole negro, is known for its complex taste, combining subtle spice, sweetness, and a hint of chocolate.
Made with a blend of toasted chiles, spices, and Mexican chocolate, it brings warmth and depth to vegan meals. Read more: 14 Vegan Mushroom Recipes For A Vitamin D Boost The mole itself is a labor of love, requiring a variety of spices like coriander, cinnamon, and star anise, which infuse the sauce with layers of flavor. Raisins and a hint of cane sugar add sweetness, while the Mexican chocolate gives it a distinct richness.
This mole pairs wonderfully with roasted oyster mushrooms, whose meaty texture complements the sauce beautifully, creating a hearty dish. Serve the black mole and oyster mushrooms with warm corn tortillas and a sprinkle of sesame seeds for garnish. This meal is ideal for special occasions, as the mole’s flavor only deepens with time, making it even better after a day or two.
With this recipe, vegans can enjoy a traditional Mexican mole, reimagined with plant-based ingredients for a unique, comforting dish. Read more: 10 Vegan Dinner Ideas To Make In November Black mole with oyster mushrooms Ingredients 2 cups low-sodium vegetable broth 6 tablespoons neutral oil such as avocado oil, divided 4 puya chi.
