Take a bite out of these loaded vegan mole nachos.
This meatless recipe features salted tortilla chips layered with dairy-free shredded cheese and mole sauce. Mole is a traditional Mexican sauce and marinade. Mole sauce is typically made by mixing together ingredients from five main categories. These include chiles, sour tomatoes, a sweetener—such as sugar or dried fruits—spices, and thickeners like nuts or seeds.
Vegan Mole Nachos
This sauce in this vegan mole nachos recipe features a number of plant-based ingredients. These include vegetable broth, peanut butter, and cacao powder. Spices include chili powder, oregano, chipotle powder, ground cumin, cinnamon, and a dash of salt.
Top your nachos off with avocado, jalapeño, and vegan sour cream for a meal of your dreams.
Loaded Mole Nachos with Melty Vegan Cheese
- 1 tablespoon canola oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 2 tablespoons cacao powder
- 1 1/2 tablespoons all purpose flour
- 1 tablespoon natural peanut butter
- 2 teaspoons chili powder
- 1 teaspoon oregano
- 1 teaspoon chipotle powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 11-ounce bag salted tortilla chips
- 1 14 1/2-ounce can black beans, rinsed and drained
- 24 ounces vegan shredded cheese
- 1/2 cup vegan sour cream
- 2 ripe avocados, cubed
- 1 jalapeno, sliced
- 2 radishes, sliced
- 1/4 cup diced onion
- 1 cup diced tomato
- 2 limes, cut into wedges for garnish
For the mole: Heat the oil in a skillet or large saucepan. When hot, sauté the onion and garlic until the onions turn translucent and begin to brown, about 5 minutes.
Add the broth, and use your spoon to scrape off any bits stuck to the bottom of the pan. Now add all the cocoa, flour, peanut butter, all the spices and whisk well to combine. Bring to a simmer and cook for about 5 minutes until it thickens and is very fragrant.
Put the ingredients into a blender, or use an immersion blender directly into the pot. and blend until completely smooth. Return the sauce to the pan and add the black beans. Heat for about 5 minutes. Sauce is ready to go. Serve hot. Store leftovers in an air-tight container in the fridge for up to a week.
For the nachos: Preheat the oven to 350° Fahrenheit.
Open the bag of tortilla chips and evenly distribute half into a lined half sheet pan.
Evenly distribute the mole sauce over the chips. Work in layers of the shredded vegan cheese, & hips. Bake for 10 minutes or until the cheese is melted.
Once out of the oven, garnish with the remaining ingredients.
Can’t get enough of this vegan mole nachos recipe? For more Mexican-inspired dishes, whip up these vegan empanadas three ways: spiced apple, mushroom and spinach, and creamy corn. Amanda Castillo makes the empanada dough with a surprising ingredient: Mexican beer. Or, try making this melt-in-your-mouth vegan flan.
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