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Vegan Mexican Mole

Veganuary - is the new Dry January and we're all over it with this great Mexican Mole recipe from The Mindful Cook.

If you are going to attempt a vegan dinner for the first time, then you should make the effort to make it a good one. The Mindful Cook is here to help with this tasty dish and she guarantees that the winning combination of vegetables and sauce (plus a little secret ingredient) will have you forgetting all about the meat.

“What’s the secret ingredient?” I ask and promptly start sobbing.  Annoyingly, rather than meat it is a little cube of chocolate loveliness that creates the amazing depth of flavour and richness – shame I decided to give up chocolate this month ……

Oh well, I’ll have to try it next month. For those of you who do try out the recipe – please share your thoughts, we’d love to hear what you think!


vegan stew


  • 1 tbsp olive oil
  • 1 large onion
  •  2 garlic bulbs crushed
  • 1 tsp Mexican oregano (just use standard if you can’t get Mexican)
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp smoked chipotle chilli powder
  • 300g black turtle beans (soaked overnight if needed)
  • 3 sweet potatoes peeled and cubed
  • 1 small tin sweetcorn
  • 1 small tin kidney beans
  • 1 heaped tbsp raw cacao powder (or dark choc powder)
  • 6 cubes of 70-80% dark chocolate, finely grated. (check label for dairy – Lindt is a good choice!)
  • 1 litre veg stock
  • 1 tin chopped tomatoes
  • 200ml passata
  • 1 tbsp honey or agave syrup (vegan)
  • juice of half a lime
  • coriander to serve


  • In a large saucepan or soup pot fry off the onion and garlic until the onion is translucent. Then add the dry spices and season well.
  • Add the cubed sweet potato and black turtle beans and stir until well covered with the spice mix, then add the tinned tomatoes and the veg stock. Bring to the boil and simmer for 5 minutes with the lid off.
  • Add the kidney beans, sweetcorn and honey and allow to cook for a further 5 minutes. At this point give it a taste test and add more seasoning if needed. If it is too spicy add all of the lime juice, if it is just about right add half the lime juice.
  • Finally add the cacao powder and the grated chocolate, stir in well and allow to cook for a further 10 minutes with the lid still off until it thickens up and is a rich dark brown colour.
  • Serve with brown rice and natural yoghurt on the side.


For more great recipe ideas visit The Mindful Cook website and to find out about her food retreats visit the Little Black Book page HERE.

Find more ideas here


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