Once you make this delicious homemade enchilada sauce you will never buy it from the store again. While buying sauces is super convenient and is great in a pinch to throw a quick meal together, homemade will always beat store-bought when it comes to flavor. The best part is this sauce takes just under 15 minutes to make, from prep time to cook time. You can make it ahead and have it ready to go to whip up some delicious plant-based enchiladas.
This enchilada sauce is packed with spices giving your meal that extra boost of nutrition. Spices like chili powder and smoked paprika are high in antioxidants that have been shown to fight inflammation, support the immune system, and reduce your risk for certain chronic diseases like heart disease and cancer.
RECIPE PDF:
Number of Servings: 3 cups
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 13 minutes
Ingredients
5 tablespoons flour (any type, GF ok)
1 tbsp chili powder (sub for smoked paprika for a mild sauce)
1 ½ teaspoon ground cumin
1 teaspoon garlic powder
1 ½ teaspoon oregano
½ teaspoon cinnamon
½ teaspoon salt, to taste
3 tablespoons tomato paste
3 cups vegetable broth
4 tablespoons vegetable oil
1 ½ teaspoon apple cider vinegar or distilled white vinegar
Freshly ground black pepper, to taste (optional)
Tools You Will Need
Small saucepan
Whisk
Instructions
1) Gather all your ingredients. Measure out the dry ingredients (flour, spices, and salt) in a small bowl. Measure out the tomato paste and vegetable broth as well.
2) Heat the vegetable oil in a small sauce pan over medium heat (it's ready when it swizzles with a sprinkle of water). Once heated, pour in the flour and spice mixture. Whisk constantly until fragrant, about 1 minute. Whisk in the tomato paste, then slowly pour in the vegetable broth while whisking. Whisk constantly to remove any lumps.
3) Raise heat to high and bring the mixture to a light boil. Then reduce heat to medium-low and simmer, whisking often, for about 5 to 7 minutes until the sauce has thickened (the sauce will continue to thicken as it cools).
4) Remove from heat, then stir in the vinegar and season to taste by adding more salt and/or black pepper. The sauce is now ready to make enchiladas!
Let me know what you think!
If you made this recipe let me know how you liked it in the comments or feel free to ask me any questions! On instagram? Tag me @theplantpath.nutrition to show me how it turned out!
Recipe adapted from Kate at Cookie and Kate https://cookieandkate.com/enchilada-sauce-recipe/
Notes
The sauce can be stored in an airtight jar or container in the refrigerator for up to 5 days (or 3 months if frozen).
Nutrition Facts (1/2 cup sauce)
