Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Enchilada Sauce
Vegan, nut-free, refined sugar-free, soy-free
Yield
2 1/2 cups
Prep time
Cook time
Total time
With a homemade enchilada sauce so easy and tasty, you’ll never buy store bought again! Use this sauce in my Next Level Enchiladas.
Ingredients
- 2 tablespoons (30 mL) vegan butter or extra-virgin olive oil
- 2 tablespoons gluten-free all-purpose flour, all-purpose flour, or white spelt flour
- 1 1/2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 scant cup (8 ounces) tomato paste
- 1 1/2 cups (375 mL) low-sodium vegetable broth
- 1/2 teaspoon pink Himalayan sea salt or other fine sea salt
Directions
- In a medium pot, melt the vegan butter over medium heat or simply add the oil and increase heat to medium.
- Stir in the flour until a thin paste forms.
- Stir in the chili powder, garlic powder, cumin, onion powder, and cayenne pepper until combined. Cook for a couple minutes over medium heat until fragrant.
- Stir in the tomato paste followed by the broth. Whisk until smooth.
- Bring to a simmer over low-medium heat. Stir in salt to taste and continue simmering until thickened for about 5 minutes, or longer if desired.
Hi Angela,
I just wanted to let you know there might be something up with your page. I’ve been checking in for the past couple of weeks and wondering why there isn’t any new content. Your current post is still “Daily Habits for Happiness”. It wasn’t until I looked on the side bar under recent posts, that I noticed that there was new content. I noticed you don’t have any comments on you last two posts so maybe no one else has been able to see your new content either?
Hi Angela,
Started following your blog recently – it is awesome :)
I would like to know which Tomato paste do you use in your recipes?
Thanks
Just to let you know, something is up with your page, this one anyway . The receipt can not be read, it’s is covered my the mask that runs on the right hand side.
The only thing I changed was the sea salt: I used Celtic sea salt. Otherwise, you’ve outdone yourself again, my friend! BRILLIANT!
I just made these last night and they are out of this world! Thank you for the fabulous recipe!
there is a problem with the layout on this page, and the recipe cannot be read. I am using a PC, maybe with a phone it works, but not an option for me. Just to let you know
I stumbled upon your blog and I like what I see. My daughter converted to vegan two years ago, and I thought, might as well try some of the recipes so I have some good ones on hand for her dinner visits. I love the Next Level Enchilada Recipe- sounds wonderful- but I can’t see the Enchilada Sauce Recipe- the pictures come up, but no words underneath. Would love that as it appears to be a big part of the Enchilada recipe. I wanted to make the recipe this week! hope it can be read soon.
Thank you!
Hi Lisa, I’m sorry it took a few days to get back to you on this – are you still having trouble opening the page? If so, it might be worth trying to open it with a different web browser. Which one are you currently using? Let me know if this works!
Does this freeze well? I would love to make a big batch and freeze some so I can skip a step next time I make enchiladas. Thanks!
Excellent sauce, simple to make and delicious. Made extra to freeze for next time
Love your cookbook!
Angela,
Could I use arrowroot powder instead of flour?
Hi and thank you, Josie! Arrowroot tends to thicken quite a bit more than flour, so it could throw off the recipe. It can also lend a different texture too (sometimes it results in slimy textures). So this is to say I’m really not sure! Sorry I can’t be of more help. If you try it, please let me know how it turns out. :)
What brand of vegetable broth do you use? I can’t find any that taste good so I end up using vegetable bullion.
Hi Theresa, I use Imagine Organic Low-Sodium vegetable broth. If you give it a try, I hope you like it!
Great recipe, thank you! Do you have a recipe for the green Chile enchilada sauce, you would like to post? I would Love that.
Thank you again for all of your recipes and healthful guidance.
New to the vegan world. Made this for my family and they loved it. Thanks!
I’m glad it was a hit, Mona!! :)
Hello…can’t read the enchilada sause recipe…can you forward?
My first vegan meal I made. It was great!
So glad to hear that, Derek! :D
This was wonderful! My hubby and I are gluten free, soy free, vegans, who REALLY miss going out to eat! This was great over homemade burritos and very much reminded us of our favorite Mexican restaurant! We will be making this again and again! Thanks so much for this delicious recipe!
I’m so happy the recipe was a hit, Amye! I hope you enjoy it just as much the next time you make it. :)
I’ll be making your enchiladas tonight, but was wondering what you mean with tomato paste: the thick concentrated stuff, or more like a tomato sauce?
Hi Nina, I mean the thicker stuff; tomato sauce has a thinner consistency than paste. Hope this helps!
ITS SO SPICY! I burned everything inside me… I am a little mimimimi when it comes to spices, but i never had something that spicy before in my life… is it really supposed to be 1.5 tablespoons of chili powder? after i added a lot of tomato and water it was really good and your enchilada recipes is amazing!
Sounds wonderful, but I’m puzzled. Commonly used enchalada sauces, with the exception of the old el paseo brand, do not contain tomatoes, they are chile sauces. Mi amigas tell me enchalada sauce is easy to make. It involves the use of those big dried dark red chiles that come in celophane bags or pureed fresh green chiles. The trouble with canned enchalada sauce is that nowadays it contain a long list of totally unnecessary ingredients. Las palmas, la victoria, and El pato, are the Mexican brands I used to use-liked the taste too, ntil the list got too long. But spicy tomato sauces, as good as they may be, aren’t enchalada sauce, they’re midwestern sauces.
I made this enchilada sauce for dinner tonight, wow it is SO good! You’re right, I’ll never go back to the canned stuff again. I did cut back on the chili powder to 2 teaspoons. It was plenty of sauce for 12 corn tortilla enchiladas. After baking it, I drizzled on your Cilantro-Garlic-Lime-Cashew Sauce. Oh my gosh! Absolutely delicious!
I’m so happy to hear you loved it!