Make it as hot or as mild as you like with this easy recipe for vegan enchilada sauce that’s great on almost anything.
The heat depends on the hotness of your chili powder, so if yours is very hot, just reduce the amount of chili powder to 2 tablespoons from 3. The sauce cooks in about 10 minutes once you assemble your ingredients, and it stores well for about a week in the refrigerator.
What You Need To Make Quick Enchilada Sauce
- olive oil
- white or gluten-free flour
- tomato paste
- oregano
- garlic
- chili powder
- freshly ground black pepper
- ground cumin
- cinnamon
- raw cacao powder
- apple cider vinegar
- vegetable broth
- salt
Drizzle it over nachos, burritos, or scrambled tofu, but it’s best over baked enchiladas and topped with shredded vegan cheddar. Serve extra at the table for added deliciousness!
Quick Enchilada Sauce
Prep
Cook
Total
Yield 2 cups
A recipe for a richly flavored vegan enchilada sauce.
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons white flour or gluten-free flour
- 2 tablespoons tomato paste
- 1 teaspoon oregano
- 2 cloves crushed garlic (about 1 teaspoon)
- 3 tablespoons chili powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1 teaspoon raw cacao powder
- 2 teaspoons apple cider vinegar
- 2 1/2 cups vegetable broth
- 1-2 teaspoons fine salt, to taste
Instructions
Mix together the spices and 1 teaspoon salt in a bowl. In a medium saucepan, heat the olive oil until it begins to shimmer. Whisk in the flour, keep the heat at medium, and whisk for about 2 minutes or until the mixture is smooth and thickened. Stir in the spices and garlic and whisk just until combined. Slowly pour in the broth, whisking constantly for 3 minutes. The mixture should bubble slightly while you are whisking. Add the tomato paste and whisk until incorporated. After the sauce is smooth and slightly thickened, stir in the apple cider vinegar.
If you used salted vegetable broth, you may not need the additional 1 teaspoon salt. Taste the sauce and add salt as needed. Store tightly covered in the refrigerator. It will keep for about 5 days.
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