Vegan Enchilada Sauce From Scratch
Homemade vegan enchilada sauce is the way to go for my family and I for two simple reasons. The first one is pretty obvious to the everyday, health aware individual; I know EXACTLY what’s in it because I made it myself! Sure I’ve heard Old El Paso enchilada sauce is vegan but I haven’t contacted the company personally to find out.
The second reason is IT’S 5 TIMES BETTER THEN ANY STORE BOUGHT! (in my opinion at least)… I also like the fact that I can customize the flavor or hotness of the sauce depending on my mood for the day so enjoy!
Vegan Enchilada Sauce
yields approx. 32-33 oz.
4 tbsp. Chili Powder. If making from scratch use: 2 tsp. cayenne, paprika, black pepper, onion powder and garlic powder.
1 1/2 tsp. Cumin
1 tbsp. cane sugar (eliminate if you like it nice and spicy)
1 tbsp. white onion, fine dice
1 tbsp. garlic, minced
3 tbsp. whole wheat flour
24 oz. tomato sauce
2 cups vegetable broth
2 tbsp. fresh cilantro, fine chop
- Mix all dry ingredients in a small bowl.
- In a medium sauce pan combine tomato sauce, veggie broth, spices and mix until well blended over medium high heat.
- After 3-5 minutes slowly stir in dry ingredients.
- Continue to cook until the sauce is warm completely through and as thick as you desire. If it starts out too thick simply add a little extra vegetable broth a tsp. at a time.
That’s right! Making a big old batch of vegan enchilada sauce really is that easy and it goes GREAT with many other things then just enchiladas. Try it as a topping on your favorite veggie burger or over wild rice!