Plant based Molè

Juanita

One Jar, Four Plant-Based Dinners: Mexican Mole Made Easy

Plant-based cooking doesn’t need to be complicated to feel generous, comforting, or deeply satisfying. Sometimes all it takes is the right sauce and an ingredient that knows how to listen.

Juanita’s Kitchen Mexican Mole does exactly that. Rich, layered, and beautifully balanced, it turns everyday vegetables and proteins into something that tastes slow-cooked and soulful, even on a weeknight.

Whether you reach for eggplant, mushrooms, jackfruit, or tofu, this is a choose-your-own-adventure kind of meal. Same method. Same jar. Four different textures, each bringing its own quiet magic.

The Base Mole Method

Choose one option below
Serves 2–4 depending on ingredient

Base Ingredients (for all versions)

  • 1 jar Juanita’s Kitchen Mexican Mole

  • 1 small onion, sliced or diced

  • 2 cloves garlic, minced

  • 2–3 tablespoons olive oil

  • ½ cup vegetable stock or water

  • Salt to taste

Serve with Mexican rice, corn tortillas, or warm flatbreads. Finish with coriander, sesame seeds, and lime if you like.

Choose Your Star Ingredient

1. Eggplant Mole

Silky, rich, and deeply comforting 

You’ll need:

  • 2 medium eggplants, cut into large cubes or thick slices

Why it works:
Eggplant absorbs flavour like a sponge and turns creamy as it cooks, making every bite feel indulgent.

Method tweak:
Salt eggplant lightly and rest for 10 minutes, then pat dry. Pan-sear until golden and soft before adding back to the mole sauce. Simmer 10–15 minutes.

2. Mushroom Mole

Savory, earthy, and satisfying 

You’ll need:

  • 300 g mushrooms (portobello or button), sliced thickly

Why it works:
Mushrooms bring natural umami and a hearty bite that pairs beautifully with mole’s complexity.

Method tweak:
Cook mushrooms first until well browned and their moisture has evaporated. This builds depth and prevents a watery sauce.

3. Jackfruit Mole

Tender, saucy, and perfect for tacos 

You’ll need:

  • 2 cans young green jackfruit in brine, drained and rinsed. I like to buy the preshredded.

Why it works:
Jackfruit shreds as it cooks and soaks up sauce effortlessly, making it ideal for spooning into tortillas.

Method tweak:
Trim hard cores, shred gently, and simmer a little longer, around 15–20 minutes, breaking it up as it softens.

4. Tofu Mole

Crispy edges, velvety sauce 

You’ll need:

  • 400 g firm tofu, pressed and cubed

Why it works:
Crisped tofu provides contrast. Golden outside, tender inside, it gives the mole something to cling to.

Method tweak:
I like to boil cubed tofu in some stock first, then drain and pan-fry tofu separately until golden on all sides before returning it to the sauce for a shorter simmer.

The Universal Method

  1. Cook your chosen ingredient
    Brown eggplant, mushrooms, jackfruit, or tofu in olive oil until golden or lightly crisped. Remove and set aside.

  2. Build the base
    In the same pan, sauté onion until soft. Add garlic and cook briefly until fragrant.

  3. Add the mole
    Stir in Juanita’s Kitchen Mexican Mole and vegetable stock. Bring to a gentle simmer until smooth and glossy.

  4. Combine and simmer
    Return your chosen ingredient to the pan. Gently stir to coat and simmer until everything is tender and infused with flavour.

  5. Serve and enjoy
    Spoon generously over rice or tuck into tortillas. Finish with toasted sesame seeds .

Four Ways, Same Comfort

Eggplant brings softness.
Mushrooms bring depth.
Jackfruit brings tenderness.
Tofu brings contrast.

Juanita’s Kitchen Mexican Mole brings them all together.

This is plant-based cooking that feels generous, flexible, and deeply flavourful. One jar. Endless possibilities. Exactly how weeknight cooking should feel ✨


Molè with Mexican rice and tortillas