Our favorite stovetop enchilada sauce! The perfect savory sauce to smother over your beautiful enchilada creations. (Vegan, gluten-free)
Have you tried making your own enchilada sauce? I love making fresh, homemade versions of sauces & seasonings. (Such as our favorite Taco Seasoning or deliciously creamy Thai Peanut Sauce.) By making your own, you can control the ingredients and also leave out any funky additives & preservatives. Plus I feel like it just tastes so much better than the canned or packaged alternatives!
I’ve made this enchilada sauce countless times and it’s been great on a variety of different enchiladas. (We love it on these Black Bean Spinach Enchiladas & Protein Monster Vegan Enchiladas!)
The sauce is mild as written, so if you prefer spiciness try a little chipotle or cayenne pepper to kick it up. My favorite variation is adding smoked paprika (usually about 1/4 – 1/2 tsp.) and a touch of chipotle powder so it has a wonderful, smoky kick. It’s fun to play around with different spices and I’d love to hear your variations if you give it a try!
Come join The Garden Grazer on Instagram and share a pic if you make or adapt this! I love seeing your recreations. (Or leave a review/star rating below if you give it a try – your feedback is very appreciated!)
- 3 cups vegetable broth
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour (I use GF all-purpose)
- 2 tsp. cumin
- 1/4 tsp. garlic powder (or more to taste)
- 1/4 tsp. onion powder (or more to taste)
- 1/4 tsp. chili powder
- 2 Tbsp. olive oil
- Salt/pepper to taste
- Optional: 1/4-1/2 tsp. smoked paprika, dash of chipotle powder, etc.
- In a small bowl, combine flour, cumin, garlic powder, onion powder, and chili powder. (Or other spices of choice.)
- In a medium saucepan over medium heat, add olive oil.
- Once oil is hot, carefully add tomato paste and the bowl of flour/spices.
- Cook for 1 minute, whisking continuously. (It will form a very thick mixture – just go with it!)
- Slowly whisk in broth. Then increase heat and bring to a light boil.
- Once lightly boiling, reduce heat to medium-low. Let sauce lightly simmer for about 8 minutes (or until thickened) whisking occasionally to break up clumps.
- Salt/pepper to taste.
Nutrition Per Serving (estimate)
Feel free to also check out the full “Mexican-Inspired” recipe archives for more plant-based inspiration!