Description
Once you try this rich, smoky Vegan Enchilada Sauce, you’ll never want to buy the canned stuff again! It’s perfectly thick, smooth and has just the right heat. All you need is 9 simple ingredients!
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 4 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon oregano
- 2 tablespoons tomato paste
- 4 cups vegetable broth or vegan chicken broth
Equipment
Instructions
- Mix the dry ingredients. Add the flour, chili powder, garlic powder, cumin, salt, and oregano to a medium bowl and mix together. Set aside.
- Heat the oil. Add the vegetable oil to a medium saucepan and heat over medium heat for a few minutes. Add the flour and spices, and whisk together until thickened.
- Add the tomato paste. Cook for 1 minute, whisking constantly.
- Stir in the broth. Continue whisking and stir in the broth until well combined. Bring to a boil, then lower the heat to low.
- Simmer. Whisk occasionally, for about 10-15 minutes, until thickened. Remove from the heat. Use as desired and enjoy!
Notes
- Freezing: This enchilada sauce freezes beautifully, so feel free to make a double batch. Freeze for up to three months and thaw overnight in the refrigerator until smooth again.
- Storage: Leftover enchilada sauce will keep for up to 1 week in the fridge. If we know we are going to be making our Vegan Enchiladas or Enchilada Casserole for dinner that week, we will often prepare it on Sunday and store it until we’re ready to use!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican