Our favorite stovetop enchilada sauce! The perfect savory sauce to smother over your beautiful enchilada creations. (Vegan, gluten-free)
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
- 3 cups organic low sodium vegetable broth
- 1/4 cup tomato paste
- 1/4 cup all purpose flour (I use GF all-purpose)
- 2 Tbsp. olive oil
- 2 tsp. cumin
- 1/4 tsp. garlic powder (more to taste)
- 1/4 tsp. onion powder (more to taste)
- 1/4 tsp. chili powder
- Salt/pepper to taste
- Optional: 1/4 tsp. smoked paprika (or a touch of chipotle powder for spice)
In a small bowl, combine flour, cumin, garlic powder, onion powder, and chili powder.
In a medium saucepan, heat olive oil over medium heat.
Add tomato paste, and the bowl of flour and spices.
Cook 1 minute, whisking continuously.
Whisk in broth, increase heat, and bring to a light boil.
Reduce to simmer. Cook about 8 minutes or until slightly thickened, whisking occasionally.
Salt/pepper to taste.
My favorite variation is adding smoked paprika & a touch of chipotle powder which gives it a wonderful, smoky kick!
Adapted from Martha Stewart
Calories: 64kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Potassium: 105mg | Sugar: 1g | Vitamin A: 375IU | Vitamin C: 1.8mg | Calcium: 14mg | Iron: 1.3mg