Looking for an Easy Vegan Enchilada Sauce? Spicy and Flavorful Enchilada Sauce Vegan in a Flash. This enchilada sauce recipe is a game-changer. It’s packed with bold and zesty flavors, yet it’s so simple to make. All you need are a few pantry staples, and you’ll have a rich and delicious sauce ready in under 10 minutes. This homemade vegan enchilada sauce will transport your taste buds to a Tex-Mex paradise and make you swear off store-bought sauce forever!
Ingredients & Substitutions: What Is In Vegan Enchilada Sauce
The ingredients for this easy vegan enchilada sauce recipe are simple and affordable. You can find them at any grocery store or online. Here’s what you’ll need:
- 3 tablespoons oil: You can use any neutral oil, such as canola or vegetable oil.
- 2 tablespoons all-purpose flour or GF flour: If you’re gluten-free, be sure to use a gluten-free flour blend.
- 1 tablespoon chili powder (use 2 tablespoons for more spice): Chili powder is the main source of flavor and spice in this sauce.
- 1 teaspoon ground cumin: Cumin adds a warm and earthy flavor to the sauce.
- 1/2 teaspoon dried oregano: Oregano is a classic Mexican herb that adds a slightly bitter and aromatic taste.
- 1/2 teaspoon garlic powder: Garlic powder gives the sauce a rich and savory flavor.
- A pinch of cinnamon (optional): This may seem like an unusual ingredient, but it adds a subtle sweetness and depth of flavor to the sauce.
- 2 tablespoons tomato paste: Tomato paste thickens the sauce and adds a deep tomato flavor.
- 2 cups chickenless broth or veg broth: Use a good quality vegetable broth or chickenless broth to ensure the best taste.
- Salt and pepper to taste: Season the sauce with salt and pepper to your liking.
These simple ingredients come together to create a delicious and flavorful vegan enchilada sauce that you can use in a variety of dishes.
Chili Powder: The Secret Ingredient to Flavorful Vegan Enchilada Sauce
Chili powder is the backbone of any good enchilada sauce, giving it that signature earthy and slightly sweet flavor. When looking for a chili powder, look for a blend that contains a combination of spices such as chili pepper, oregano, and other seasonings. The Club House brand of chili powder is a great option. However, be cautious when adding chili powder to your enchilada sauce as straight-up hot chili powder can be quite spicy if you add too much.
While making vegan enchilada sauce is a relatively simple process, having the right tools can make the job easier and more efficient. Here are a few helpful tools to consider:
An immersion blender is a handy tool for pureeing the sauce and achieving a smooth and creamy consistency. It’s also easier to use and clean than a traditional blender.
Saucepan with Lid
A saucepan with a lid is essential for simmering the sauce and allowing the flavors to develop. It also helps to prevent splatters and spills.
Whisk or Wooden Spoon
A whisk or wooden spoon is helpful for stirring the sauce and ensuring that the ingredients are well combined.
Measuring Cups and Spoons
Accurately measuring the ingredients is important for achieving the right flavor and consistency. Use measuring cups and spoons to ensure that you’re using the correct amounts of each ingredient.
Cutting Board and Knife
A cutting board and knife are necessary for chopping the onion and garlic. Use a sharp knife to make the job easier and safer.
A can opener is needed to open the can of tomato sauce.
How To Make This Easy Vegan Enchilada Sauce Recipe
Making this easy vegan enchilada sauce is quick and easy, but it does require a little bit of attention. Here’s how you can make it:
Measure all your spices and ingredients out ahead of time. Keep them in a bowl next to the stove. This will help you stay organized and make the process go smoothly.
In a saucepan on medium heat, add the oil and wait until it’s warm. You don’t want the oil to be too hot, or it will burn the spices and flour.
Next, add in the flour. You should get a nice little sizzle when the flour comes in contact with the oil. This is a sign that the oil is at the right temperature.
Add in all the dried spices and whisk constantly for about 1 minute. This will help toast the spices and bring out their flavors.
Add the tomato paste, mix, and slowly add in the chickenless broth. Whisk constantly to remove any lumps.
Bring to a boil, then reduce to a simmer. Cook the sauce for about 5-7 minutes, whisking constantly until it thickens. Be sure to keep an eye on the sauce and stir it often to prevent it from sticking to the pan.
Remove from heat, and season to taste with salt and fresh ground black pepper. Give it a taste and adjust the seasoning as needed.
Enjoy this sauce on your favorite enchiladas! It’s also great as a dipping sauce for chips or veggies.
Remember, this sauce requires constant attention, so don’t walk away from the stove. But with a little bit of patience and effort, you’ll have a delicious vegan enchilada sauce that you can be proud of. So give it a try and spice up your next meal!
Tips & Tricks For This Easy Vegan Enchilada Sauce
- Look for a chili powder that contains a blend of spices such as Club House chili powder. This chili powder contains a blend of chili pepper, spices, and oregano. Chili powder has an earthy and slightly sweet flavor. Straight-up hot chili powder can be very spicy if you add too much.
- Adjust the seasoning to taste: Taste the sauce as you go and adjust the seasoning to your liking. Add more chili powder for heat, more salt for seasoning, or a touch of honey for sweetness.
- Double the recipe: Enchilada sauce freezes well and can be used in a variety of dishes, so consider doubling the recipe and storing the extra sauce in the freezer for later use.
FAQ: Easy Vegan Enchilada Sauce
Keep it in the fridge for up to a week in an airtight container.
Freezing enchilada sauce is a game-changer for those busy weeknight dinners, or for meal prepping. Simply let the sauce cool to room temperature, transfer it to a freezer-safe container, and pop it in the freezer for up to 3 months. Defrost it in the fridge or on the stovetop when you’re ready to use it. And enjoy the taste of homemade enchilada sauce whenever you want. It’s like having a secret ingredient in your freezer, ready to elevate any meal.
Absolutely! Just remove the tomato paste from this recipe, and add 1 tsp of vinegar for acidity. Enchilada sauce can be made with a variety of ingredients, but the key to its flavor is the chilies or chili powder. Instead of tomato sauce, you can use 2 tbsps of chili powder to give it a spicy kick. The beauty of this recipe is that you can make it your own by adjusting the ingredients to your liking.
Yes, in this recipe, simply swap the flour for all-purpose gluten free flour. I recommend Bob’s red Mill gluten free flour or Robin Hood gluten free all purpose blend.
There are different variations when it comes to enchilada sauce. Some enchilada sauce recipes include chicken broth. Swap chicken broth for a vegan alternative and the enchilada sauce will be vegan. Enchilada sauce can be made vegan by using plant-based alternatives to traditional ingredients such as chicken broth.
Easy Enchilada Sauce Vegan
- 3 tbsp oil
- 2 tbsp all-purpose flour or GF flour
- 1 tbsp chili powder (use 2 tbsp for more spice)
- 1 tsp ground cumin
- ½ tsp dried oregano
- ½ tsp garlic powder
- pinch of cinnamon (optional)
- 2 tbsp tomato paste
- 2 cups chickenless broth or veg broth
- salt and pepper to taste
- Measure all your spices and ingredients out ahead of time. Keep them in a bowl next to the stove. Don't walk away from the stove as this sauce requires constant attention!
- In a saucepan on medium heat, add the oil and wait until it's warm.
- Next, add in the flour. You should get a nice little sizzle when the flour comes in contact with the oil.
- Add in all the dried spices and whisk constantly for about 1 minute.
- Add the tomato paste, mix and slowly add in the chickenless broth. Whisk constantly to remove any lumps.
- Bring to a boil then reduce to a simmer. Cook the sauce for about 5-7 minutes whisking constantly until it thickens.
- Remove from heat, and season to taste with salt and fresh ground black pepper. Enjoy this sauce on your favourite enchiladas!
In conclusion, this vegan enchilada sauce recipe is an easy and delicious way to add flavor to your enchiladas. With pantry ingredients and ready in under 10 minutes, this sauce is perfect for busy weeknights. Plus, it can be stored in the fridge for up to a week or in the freezer for up to 3 months, making it a great make-ahead option. This recipe is also versatile, you can make it gluten-free and without tomato sauce, it’s perfect for those who are gluten-sensitive or follow a specific diet. Give it a try, and you’ll never go back to store-bought enchilada sauce again.