15 minute 8 ingredient homemade vegan enchilada sauce. Say that three times fast. I tried and my tongue got twisted. Then I tasted some vegan enchilada sauce and it snapped right back into place.
Really, that happened. 😉
Have you ever made your own enchilada sauce? It’s so dang easy. Make it once and you’ll never buy the canned stuff again.
All you’ll need to make it is vegetable broth, chili powder, cumin, cocoa powder, cinnamon, tomato paste, olive oil, and flour. If you want to add a kick you can add a bit of smoked chipotle chili powder as a ninth ingredient. That’s all up to you.
What do those eight ingredients have in common? They’re vegan pantry staples. You should have them in your cabinets at all times, which means that you can make homemade vegan enchilada sauce whenever you want!
Once you’ve gathered up the ingredients put them all in a sauce pan, stir, bring to a boil, lower the heat to simmer, and stir occasionally until it thickens. It should be thick and saucy, not thin and runny.
This sauce is sooooo much fresher and tastier than anything you could ever pour out of a can. And, you won’t have to spend time looking for sauce that comes in a BPA free can. Yay!
My vegan enchilada sauce from scratch is a little bit spicy, a little bit savory, a tiny bit chocolaty, and absolutely delicious. It's so good you might just eat it by the spoonful.
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15 Minute 8 Ingredient Homemade Vegan Enchilada Sauce
Ingredients
- 3 cups of vegetable broth
- 2 tablespoons plus 1 teaspoon of chili powder
- 2 teaspoons of cumin
- 3/4 teaspoon of cocoa powder
- Dash of cinnamon
- 2 tablespoons of all-purpose flour mixed with 1/4 cup of water until completely dissolved
- 1 tablespoon of tomato paste
- Salt to taste
- If you like your sauce extra spicy you can add a little chipotle chili powder for an extra kick.
Instructions
- Mix the flour with the water until it’s completely dissolved and smooth.
- Heat the vegetable broth in a medium sauce pan on medium heat. When it begins to boil add the chli powder, cumin, cocoa powder, cinnamon, tomato paste, and flour water and whisk together until fully combined. Add the salt. You won’t need much if any so be careful not to over salt. Reduce the heat to simmer and stir occasionally until it thickens. Approximately 10 minutes.
- Enjoy!
Patty Smith says
Hi! I'm going to try your enchilada recipe this weekend! I'm a big fan of green enchilada sauce but they're not all the same as you know. Do you have any recipes for a green enchilada sauce? Thanks!
Linda Meyer says
Hi Patty, I don't have a green sauce recipe. Thanks for the idea! I'm going to start working on one. As soon as I perfect it I'll post the recipe. Let me know how the enchiladas turn out. 🙂
Patty Smith says
Wow! Thanks! I look forward to checking it out when you have the new recipe 🙂
Linda Meyer says
My pleasure!
Patti says
Hi Linda,
I am trying to be vegan. 🙂 new to so many new cooking ideas.. can you tell me what kind of cocoa powder? unsweetened/sweetened? or the brand you use? thank you so much can't wait to try this!
Linda Meyer says
Hi Patti! We're so happy you've decided to try vegan and we're here to help! I use Ghirardelli Cocoa Powder, you can use Hershey's or any brand you like. I've never seen a sweetened cocoa powder, you definitely want unsweetened. We've received so many great reviews on these, please come back and let us know what you think. Also, if you have any questions, problems, or requests about anything vegan, please feel free to get in touch. 🙂