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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