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Homemade enchilada sauce being poured over enchiladas

Vegan Enchilada Sauce

Our favorite Mexican-inspired stovetop enchilada sauce! A savory sauce to pour over your beautiful enchilada creations.
AuthorKaitlin - The Garden Grazer
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
CuisineGluten-Free Option, Mexican-inspired, Vegan


  • 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.

Nutrition Per Serving (Estimate)

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