Vegan Enchilada Sauce


Vegan Enchilada Sauce


  • 2 Tablespoons Sunflower Oil
  • 2 Tablespoons All Purpose Organic Flour
  • 2 cups Vegetable Stock
  • ½ Tablespoons Chili Powder
  • ½ teaspoons Garlic Powder
  • ¼ teaspoons Cumin
  • ¼ teaspoons Oregano
  • ¼ teaspoons Parsley
  • 1 cup Sieved Tomato Sauce


Heat a small pan over low to medium heat and add sunflower oil. Stir in flour. Let simmer and gradually add tablespoonfuls of vegetable stock until you get a smooth sauce

Add spices and herbs. Keep stirring with a whisk while adding the rest of the vegetable stock to prevent lumps from forming.

When all of the vegetable stock is added, let sauce simmer for a minute before you add tomato sauce. Simmer for 15 minutes until it thickens.

Note: The chili powder I use is quite hot, therefor I use only 1/2 tablespoon. If you use a mild chili powder, you can add more to taste

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