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A spoonful of enchilada sauce hovers over a jar with more of the sauce.
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Vegan Enchilada Sauce

Discover the flavors of Mexico with this easy-to-make vegan enchilada sauce recipe. With natural, delicious ingredients, give your next meal a tasty kick - try it now!
Course Sauce
Cuisine Mexican
Diet Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 cups
Calories 204kcal
Author Marly McMillen

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons flour (all-purpose, whole wheat, or gluten-free)
  • 3 tablespoons chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • 2 cups water (see notes)
  • 2 tablespoons tomato paste
  • 2 teaspoons soy sauce (use tamari for gluten-free)

Instructions

  • Add olive oil to a saucepan over medium heat. Cook until it's shimmering, then sprinkle in the flour while stirring with a spatula. Cook and stir for one minute.
  • Add the chili powder, garlic powder, and ground cumin and stir until it's combined.
    A hand holds a spatula, stirring ingredients in a saucepan.
  • Stir in the water, a little bit at a time into the saucepan. Continue to stir and bring it to a simmer. Cook for another minute or so until the sauce thickens.
  • Add tomato paste and soy sauce and stir to combine.
    A hand holds a measuring spoon full of tomato paste over a sauce pan with enchilada sauce.
  • Use it in a recipe immediately, or transfer it to a lidded container and refrigerate until you're ready to use it.

Notes

You can substitute vegetable broth for the water, but then don't add the soy sauce, because it will be too salty with both ingredients.

Nutrition

Calories: 204kcal | Carbohydrates: 16g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 498mg | Potassium: 429mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3808IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 3mg