Vegan Enchilada Sauce
This homemade enchilada sauce is a quick and easy classic, taking minutes to prepare and just 10 minutes to simmer. Its rich, smooth texture and robust flavors are perfect for enhancing any enchilada dish.
Price per Serving
Instructions
- 1
Heat the vegetable oil (0.25 cup) in a saucepan over medium heat.
- 2
Add the all purpose flour (0.25 cup) and whisk until well combined for 1 minute.
- 3
Add the tomato passata (700 g), vegetable broth (1.5 cups), dried oregano (1 tbsp), cumin (2 tsp), paprika (2 tsp), garlic powder (1 tsp), onion powder (1 tsp), and brown sugar (1 tbsp). Whisk, bring to a boil, then reduce to a simmer.
- 4
Simmer for 10 minutes, whisking occasionally, until thickened.
- 5
Season with [salt] and [black pepper] to taste.
- 6
Store the sauce in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
Reviews
Be the first to review this recipe!
Rate this recipe:
No reviews yet. Be the first to share your experience!
