Vegan Enchilada Sauce
Our favorite Mexican-inspired stovetop enchilada sauce! A savory sauce to pour over your beautiful enchilada creations.
- 2 Tbsp. olive oil
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour (I use GF all-purpose)
- 2 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. chili powder
- 3 cups vegetable broth
- Salt/pepper to taste
- Optional: 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.
Variations: Add smoked paprika or a touch of chipotle powder to give it a wonderful, smoky kick.
Adapted from Martha Stewart.
Calories: 58 kcal | Carbohydrates: 6 g | Protein: 1 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Potassium: 97 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 337 IU | Vitamin C: 2 mg | Calcium: 11 mg | Iron: 1 mg