Once you try this rich, smoky Vegan Enchilada Sauce, you’ll never want to buy the canned stuff again! It’s perfectly thick, smooth and has just the right heat. All you need is 9 simple ingredients!
Not all homemade vegan sauces are worth the time and effort during busy weeks, but we can confidently say this easy homemade enchilada sauce is!
It’s made using basic pantry staples you likely already have on hand, comes together in less than 20 minutes, and can be used to add flavor to more than just Vegan Enchiladas and Mexican Casseroles. Make it up to a week in advance for easy meal planning!
Ingredients You’ll Need
- Oil: The best neutral oil to use is vegetable oil. It rehydrates the flour and spices without overpowering the flavor of the overall sauce. Olive oil or avocado oil work well, too!
- Flour: Helps to thicken the enchilada sauce. We developed this recipe using classic all-purpose flour, but if you are gluten-free, a good gluten-free flour blend should work well in its place.
- Chili powder: Chili powder is the base spice that gives this vegan enchilada sauce its signature flavor. It’s not overly spicy but gives it a strong, slightly smoky flavor.
- Other spices: To create a well-balanced sauce, you’ll also need garlic powder, cumin, oregano, and salt.
- Tomato paste: Essential for giving homemade enchilada sauce its deep red color, concentrated tomato flavor, and rich body.
- Vegetable broth: Adds savoriness and additional depth of flavor. Feel free to use any vegetable broth of choice or even vegan chicken broth.
Equipment
How to Make Vegan Enchilada Sauce
Making red enchilada sauce from scratch requires just 6 simple steps:
- Combine the flour and spices.
- Heat the vegetable oil in a medium saucepan over medium heat until warm.
- Add the flour mix and whisk until a paste forms, similar to making a roux.
- Whisk in the tomato paste, stirring constantly for 1 minute.
- Continue to whisk while slowly adding the vegetable broth until well combined.
- Bring to a boil, then lower the heat to low. Simmer for 10-15 minutes, whisking occasionally, until thickened.
Enjoy!
Ways to Use This Sauce
Aside from using it to make our Homemade Vegan Enchiladas and Vegan Enchilada Casserole, this flavorful sauce can also be used to make:
- Stuffed peppers: Give our Quinoa Stuffed Peppers a Mexican twist by swapping the marinara sauce for enchilada sauce.
- Mexican stuffed sweet potatoes: A drizzle of this enchilada sauce would be incredible over Black Beans Stuffed Sweet Potatoes!
- Vegan Chilaquiles: Swap out our traditional Homemade Chilaquiles sauce for this enchilada sauce in our Vegan Chilaquiles Rojos.
- Vegan taco pasta: Replace the salsa of choice in our Vegan Taco Pasta recipe with 1 cup of vegan enchilada sauce.
- Mexican pizza: Instead of pizza sauce, spread enchilada sauce over our Homemade Pizza Dough or corn tortillas and top it with your favorite toppings.
Frequently Asked Questions
Can I make this enchilada sauce oil-free?
Yes! If you follow an oil-free vegan diet, or simply want to make this sauce without, replace the oil with water. This will rehydrate the flour and spices in a similar way and create a very similar texture!
I am gluten-free. Can I make this with oat flour?
We have not tested it, but it may work. Oat flour is much more absorbent than wheat flour, so we would reduce the flour to 2-4 tablespoons and increase if necessary.
Additionally, if you are using your own oat flour, make sure it is completely smooth with no grittiness or else you won’t get a silky smooth sauce!
Is this enchilada sauce spicy?
This enchilada sauce has a moderate heat level—not overtly spicy, but not completely mild either. Feel free to adjust the chili powder to suit your personal spice preference. If you find store-bought enchilada sauce spicy, we’d recommend starting with just 1 tablespoon of chili powder and increasing to taste.
Can I freeze this enchilada sauce?
Yes, you can! This enchilada sauce freezes beautifully, so feel free to make a double batch. We recommend freezing it in wide-mouth mason jars (be sure to keep it below the freeze line!) for up to three months. Thaw overnight in the refrigerator until smooth again.
How long will it keep in the fridge?
Leftover enchilada sauce will keep for up to 1 week in the fridge. If we know we are going to be making our Vegan Enchiladas or Enchilada Casserole for dinner that week, we will often prepare it on Sunday and store it until we’re ready to use!
More Homemade Recipes YOu May Enjoy:
Appetizers and Sides
Easy Homemade Guacamole
Appetizers and Sides
Easy Restaurant-Style Spanish Rice
Appetizers and Sides
Easy Restaurant-Style Salsa
Appetizers and Sides
Refried Beans (Easy + Vegan)
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
Print
Homemade Vegan Enchilada Sauce Recipe
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Total Time: 25 minutes -
Yield: about 4 cups -
Diet: Vegan
Print Recipe
Pin RecipeDescription
Once you try this rich, smoky Vegan Enchilada Sauce, you’ll never want to buy the canned stuff again! It’s perfectly thick, smooth and has just the right heat. All you need is 9 simple ingredients!
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 4 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon oregano
- 2 tablespoons tomato paste
- 4 cups vegetable broth or vegan chicken broth
Equipment
Instructions
- Mix the dry ingredients. Add the flour, chili powder, garlic powder, cumin, salt, and oregano to a medium bowl and mix together. Set aside.
- Heat the oil. Add the vegetable oil to a medium saucepan and heat over medium heat for a few minutes. Add the flour and spices, and whisk together until thickened.
- Add the tomato paste. Cook for 1 minute, whisking constantly.
- Stir in the broth. Continue whisking and stir in the broth until well combined. Bring to a boil, then lower the heat to low.
- Simmer. Whisk occasionally, for about 10-15 minutes, until thickened. Remove from the heat. Use as desired and enjoy!
Notes
- Freezing: This enchilada sauce freezes beautifully, so feel free to make a double batch. Freeze for up to three months and thaw overnight in the refrigerator until smooth again.
- Storage: Leftover enchilada sauce will keep for up to 1 week in the fridge. If we know we are going to be making our Vegan Enchiladas or Enchilada Casserole for dinner that week, we will often prepare it on Sunday and store it until we’re ready to use!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Category: Sauce
Method: Stovetop
Cuisine: Mexican
The post Homemade Vegan Enchilada Sauce appeared first on Sweet Simple Vegan.
