All the flavor of your favorite prepared enchilada sauce, without the gums and other preservatives. Quick! Easy! Cheap! You'll never go back to store-bought again.
The recipe below makes enough for about 1 tray of enchiladas (usually about 10-12). If you are making more, this recipe easily doubles, triples, etc... we made a 5x batch this Christmas for holiday enchilada prep!
- 2 tbsp vegan butter or oil
- 2 tbsp flour
- 1 Tbsp veggie umami
- 1 tbsp onion flakes (or 1.5 tsp onion granules)
- 1 tbsp chili powder
- 1.25 tsp cumin
- 0.5 tsp salt
- a pinch of cayenne
- 1 c tomato paste
- 2.25 c water or stock
- In a bowl, mix tomato paste with 0.5 c water/stock, stirring until clumps are gone.
- Make a roux in a small saucepan. Melt butter/oil over medium heat and add flour. Mix and allow to cook for 30 seconds. Slowly add 0.5 c stock, stirring continually. It should thicken almost immediately. Make sure to scrape along the edges and bottom, as it will thicken closest to heat source much faster.
- Add another 0.5 c stock and stir again, scraping edges and bottom.
- Add tomato paste mixture, veggie umami, onion flakes/granules, chili powder, cumin, salt, and cayenne.
- Stir and scrape edges until it thickens.
- Slowly add remaining water/stock, stirring again. Cook down to desired consistency, stirring and scraping edges frequently.
