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 You’ll Need
- Oil: The best neutral oil to use is vegetable oil. It rehydrates the flour and spices without overpowering the flavor of the overall sauce. Olive oil or avocado oil work well, too!
- Flour: Helps to thicken the enchilada sauce. We developed this recipe using classic all-purpose flour, but if you are gluten-free, a good gluten-free flour blend should work well in its place.
- Chili powder: Chili powder is the base spice that gives this vegan enchilada sauce its signature flavor. It’s not overly spicy but gives it a strong, slightly smoky flavor.
- Other spices: To create a well-balanced sauce, you’ll also need garlic powder, cumin, oregano, and salt.
- Tomato paste: Essential for giving homemade enchilada sauce its deep red color, concentrated tomato flavor, and rich body.
- Vegetable broth: Adds savoriness and additional depth of flavor. Feel free to use any vegetable broth of choice or even vegan chicken broth.
How to Make Vegan Enchilada Sauce
Making red enchilada sauce from scratch requires just 6 simple steps:
- Combine the flour and spices.
- Heat the vegetable oil in a medium saucepan over medium heat until warm.
- Add the flour mix and whisk until a paste forms, similar to making a roux.
- Whisk in the tomato paste, stirring constantly for 1 minute.
- Continue to whisk while slowly adding the vegetable broth until well combined.
- Bring to a boil, then lower the heat to low. Simmer for 10-15 minutes, whisking occasionally, until thickened.
Find the full printable recipe here: Homemade Enchilada Sauce (Tex-Mex Chili Gravy)
