This enchilada sauce recipe is so good that it deserves a post on its own. You can use it with regular enchiladas but you can also use this sauce in an enchilada bowl.
This sauce has organic ingredients and is vegan hence we are making the best vegan enchilada sauce. Are you ready to learn how to make the best enchilada sauce recipe? Let’s get started!
Making a sauce from scratch can be a daunting task. But just like with many other recipes once you have done it and see how easy it is to make yourself you are wondering why you are still buying these sauces from the store.
They are convenient and easy as you open the bottle or packet and put it in a pan. But store-bought sauces usually contain a lot of salt and taste enhancers.
When you make your own sauce you can determine how many salt and other taste enhancers you are using.
This sauce does not contain any added salt. The vegetable broth has salt so no need to add additional salt. Further, this sauce is so worth it to make from scratch.
The taste is amazing and I promise you will want to make this recipe over and over again. It is not called the best vegan enchilada sauce recipe for nothing.
Enchilada sauce ingredients
To make this enchilada sauce recipe make sure you put the following ingredients on your shopping list:
- Sunflower oil
- All-purpose organic flour
- Chili powder
- Garlic powder
- Vegetable stock
- Tomato puree
How to make enchilada sauce
To make this enchilada sauce recipe you have to start with a roux which is a base for your sauce. It originates from the French kitchen.
You can make a roux using flour combined with butter or oil like sunflower oil or olive oil. When combined it turns into a batter like consistency. The roux in this recipe is made with oil.
Preheat a small pan over medium heat and add two tablespoons of vegetable oil. Slowly add two teaspoons of organic flour using a teaspoon.
Stir the mixture with a whisk before adding the next teaspoon of flour until all flour is combined into the oil and mix these together over low to medium heat. Add the flour slowly and add it
Add splashes of vegetable stock when the mixture is to dry. Stir with a whisk until you get a creamy mash. You need to let the roux cook on low heat.
When the roux is cooked which takes a couple of minutes then add the herbs and spices like:
- Chili powder
- Garlic powder
Mix thoroughly while adding the remaining vegetable broth. Beat the sauce with a whisk or spoon as the flour can turn into lumps.
Lastly, you can add the tomato puree then let the sauce simmer so the sauce can thicken. Do not let it cook for too long. It is ready to use.
Great to eat with
This homemade enchilada sauce is so good you can add it to your favorite recipes like:
Store the best vegan enchilada sauce
You can store this enchilada sauce in the fridge for a max of 5 days in an airtight container. This sauce freezes very well and can be stored in an airtight container as well.
Thaw the enchilada sauce before using. Then stir through and put it on on your enchiladas and bake it in the oven.
See how to make enchilada sauce
Want to see how to make this enchilada sauce recipe? Watch the instruction video below to follow along:
I hope you enjoy this how to make the best enchilada sauce recipe!
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Looking for the best enchilada sauce recipe? You have found your recipe. It is vegan, creamy, easy to make and great on enchiladas, tacos or burritos.
- 2 tbsp sunflower oil
- 2 tbsp all purpose organic flour
- ½ tbsp chili powder
- ½ tsp garlic powder
- ¼ tsp cumin
- ¼ tsp oregano
- ¼ tsp parsley
- 2 cups of vegetable stock
- 3 tbsp tomato puree
- Heat a small pan over low to medium heat
- Add 2 tbsp of sunflower oil
- Stir 2 tbsp of all purpose organic flour through the oil. Let it simmer and add small splashes (the size of a table spoon) of stock to the mixture until you get a smooth sauce
- Now add the spices and herbs the chili powder, garlic powder, cumin, oregano and parsley
- Keep on stirring with a whisk while adding the 2 cups of vegetable stock to prevent lumps from forming
- When all of the vegetable stock is add let the sauce simmer for a minute before you add the tomato puree
- Then let the sauce simmer for 15 minutes until it thickens
The chili powder I use is quite hot there for I use only ½ tbsp. If you use a mild chili powder you can add more e.g 2-4 tbsp.
Calories: 85; Fat: 7.2g; Carbs: 4.4g; Protein: 1.1g;