Vegan Enchilada Sauce2017-10-10
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