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Easy and Hearty Slow Cooker Vegan Mole

A unique spice blend of chili powder, cocoa, cinnamon and cumin create the depth of flavor in this Mexican classic. This hearty vegan mole features tofu, chickpeas and sweet potatoes for a rich and healthy meal.
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Ingredients Method

Ingredients
  

  • 1/2 cup light cooking oil, such as avocado

  • 6 Tbsp chili powder
  • 2 Tbsp cocoa powder
  • 2 tsp cinnamon
  • 2 tsp cumin
  • 2 tsp paprika
  • 2 medium red onions, finely diced
  • 2 medium sweet potatoes, finely chopped
  • 8 cloves garlic, minced
  • 2 14 oz blocks tofu, frozen, thawed, pressed and finely diced freezing the tofu first makes it easier to extract more moisture
  • 2 cans chickpeas, rinsed and drained
  • 1/4 cup sugar
  • 2 tsp sea salt
  • 3 oz dairy-free dark chocolate (at least 70%) (about 6 squares)
  • 6 cups mushroom or vegetable stock
  • cilantro for serving (optional)
  • brown or white rice for serving

Method
 

  1. Chop veggies and drain and press tofu.
  2. Heat oil in a small saucepan or skillet. Add chili powder, cacao, oregano, cinnamon, cumin and paprika and heat until bubbling and very fragrant, about 60 seconds. Remove from heat and set aside.
  3. Combine all veggies, tofu, sweet potatoes, chickpeas, and spice paste in slow cooker. Add sugar, salt, chocolate and veggie stock.
  4. Stir to mix well and cook on High for 5 hours. Adjust with additional salt to taste, if necessary.
  5. Serve with rice and toppings of choice. Enjoy!