The BEST Vegan Mole Enchiladas with Easy Mexican Rice

Coming up with the perfect recipe for Vegan Mole Enchiladas has been at the top of my to do list for ages! I am obsessed with mole sauce and there are not a lot of vegan options, even here in Los Angeles. I am within walking distance of at least fifteen Mexican restaurants and not a single one offers a vegan option. Luckily, I am always up for a culinary challenge if it involves vegan Mexican food, so here we go!

There are many sauce components to this dish, all adding to the complex, creamy flavor that mole enchiladas are famous for. If you have all of the ingredients ready and develop a nice flow in the kitchen, you can make these easily in an afternoon. Making the cashew cream ahead of time will cut down on the meal prep, plus cashew cream is delicious and handy to have in the fridge. It adds a little something special to just about any vegan savory dish. The mole, cashew cream, and cilantro avocado sauce together is some next level goodness that will make you want to eat these every day! I literally ate these enchiladas for three days straight when I made them the first time.

This is a seriously impressive meal! Just started dating someone and want to woo them with your culinary talent? Try this. Wanting to convince your meat eating loved ones to eat more veggies? These vegan mole enchiladas are the way to go! The recipes may seem daunting, but the Mexican Rice is easily prepared in a rice cooker. It is the perfect base to the enchiladas and only takes 5 active minutes to make. What are you waiting for? 🙂

[ingredients title=”Mexican Rice”]

• 2 cups brown rice
• 1/2 (28oz) can diced tomatoes
• 1 small white onion, chopped
• 1/2 (4oz) can green chilis
• 1 teaspoon garlic powder
• 2 teaspoons sea salt
• 1 teaspoon red pepper flakes
• 3 cups vegetable broth
• 2 tablespoons vegan butter

[/ingredients]

[directions title=”Directions”]

1. Combine all ingredients for the Mexican Rice in a large rice cooker, press start.
2. Prepare your vegan mole sauce if you can’t find a good store bought brand. Recipe and instructions below. 

[/directions]

[ingredients title=”Enchilada Filling”]

• 3 sweet potatoes
• 1 white or yellow onion, chopped
• 1/2 (4oz) can green chilis
• 3 cloves of garlic, minced
• 3 tablespoons coconut oil
• 1 orange pepper
• 2 teaspoons cumin
• 1 package extra firm tofu, crumbled
• 1/2 (28oz) can diced tomatoes
• 2 teaspoons cumin
• 2 teaspoons sea salt
• 1 teaspoon red pepper flakes
• 1 teaspoon chili powder

[/ingredients]

[directions title=”Directions”]

1. Heat a large skillet on medium high heat. Melt 2 tablespoons coconut oil, then add the sweet potato. Cook for 2-3 minutes, then add the onion and garlic. Keep cooking for another 5 or so minutes, stirring often.
2. Melt one more tablespoon of coconut oil into the pan, then add the crumbled tofu and spices. Keep stirring and cooking for 2-3 minutes, then add the orange pepper, green chilis, and diced tomatoes.
3. Preheat the oven to 375 degrees. Let the veggies cook for another 10 minutes, stirring every so often. In the meantime, prepare the cashew cream.

[/directions]

[ingredients title=”Enchilada Assembly”]

• corn tortillas
• coconut oil for pan
• 1 can refried black beans
• 1 cup vegan mole sauce (recipe below)
• 1 cup cashew cream sauce (recipe below)
• 3/4 cup cilantro avocado sauce (recipe below)
• 1/4 cup fresh cilantro for garnish, chopped

[/ingredients]

[directions title=”Directions”]

1. On to assembly! Grease an oven safe casserole dish with coconut oil. Spread 1-2 tablespoons of refried black beans on a corn tortilla. Add 1/2 cup of the veggie mixture and a dollop of cashew cream, then roll it up tightly.
2. Place the enchilada seam side down on the pan, then keep assembling enchiladas until the pan is full. Don’t squish too many into the pan, or they won’t soak up as much sauce. This recipe makes enough for two pans of enchiladas, or you can save the leftover veggies and rice for a different meal.
3. Cover the top of the enchiladas with 1 cup of vegan mole sauce. Bake for ten minutes at 375 degrees.
4. While your tasty vegan mole enchiladas are baking, make the cilantro avocado sauce and get excited. It’s almost time to eat!
5. Serve two or three enchiladas in the middle of a plate, with big spoonfuls of Mexican Rice on either side. Top with cashew cream, cilantro avocado sauce, and a bit of fresh cilantro.

[/directions]

[ingredients title=”Cashew Cream”]

• 1 cup raw cashews, soaked in water for 2 hours
• juice of 1 large lemon
• 3/4 teaspoon sea salt
• 1/2 cup filtered water

[/ingredients]

[ingredients title=”Mole Sauce”]

• 2 tablespoon coconut oil
• 2 medium onions, chopped
• 2 cloves garlic, minced
• 1/4 cup chili powder
• 2 tablespoons brown sugar
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon chipotle chili powder
• 1/8 teaspoon ground cloves
• 1 (15.5-ounce) can diced tomatoes
• 3 tablespoons cocoa powder
• 3 tablespoons natural creamy peanut butter
• 2 cups vegetable broth

[/ingredients]

[ingredients title=”Cilantro Avocado”]

• 2 large avocados
• 1 cup fresh cilantro, chopped
• juice of 1 large lime or lemon
• 1/4 cup filtered water

[/ingredients]

 

[directions title=”Directions”]

1. Mole Sauce- Heat the coconut oil in large stockpot over medium heat. Add the onions and cook about 12 minutes, or until lightly browned. Add the garlic, chili powder, brown sugar, cinnamon, chipotle chili powder, and ground cloves and cook about 1 minute more, or until fragrant, stirring constantly.
2. Add the tomatoes, cocoa powder, peanut butter and vegetable broth. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally. Allow to cool slightly and then puree with an immersion blender or transfer to a blender and blend until smooth. Set aside.
3. Cashew Cream Sauce- Combine the cashews, lemon juice and salt in a food processor. Mix for 2 minutes. Stop to scrape down the sides, then mix for another 1-2 minutes. Add the water slowly as the cashew cream is mixing. Pour the cream into a different container, then clean your food processor for the cilantro avocado sauce.
4. Cilantro Avocado Sauce- Deseed the avocados, then scoop the flesh into the food processor. Add the cilantro, lime or lemon, and sea salt. Process for 1-2 minutes. Scrape down the sides, the mix for another 1-2 minutes. Add the filtered water slowly as the sauce is processing.

[/directions]

For more delicious vegan Mexican food, check out our 20 Minute Quesadillas or our Green Enchiladas! If you make these Vegan Mole Enchiladas, let us know in the comments! Or snap a photo of these beauties and post it on Instagram with the tag #carrotsandflowers

We love to connect with you! Say hi to us on Facebook, Pinterest, Instagram, and Twitter.

 

Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas Vegan Mole Enchiladas