One-minute vegan enchilada sauce that is quick and easy to make from scratch. Great for giving your favorite enchiladas or other Mexican-style dishes more flavor.
Ingredients:
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp all-purpose flour
- 2 tbsp chili powder
- 1 tsp cumin powder
- 1/2 tsp dried oregano
- 1/4 tsp paprika
- 1/4 tsp ground cinnamon
- 1 can 15 oz tomato sauce
- 1 cup vegetable broth
- Salt to taste
Instructions:
In a saucepan, heat olive oil over medium heat
Add minced garlic and saut until fragrant, about 1 minute
Sprinkle flour over the garlic and whisk to combine, cooking for another minute
Stir in chili powder, cumin, oregano, paprika, and cinnamon until spices are fragrant, about 1 minute
Add tomato sauce and vegetable broth, whisking until smooth
Bring the mixture to a simmer and let it cook for about 5 minutes, stirring occasionally, until the sauce thickens
Season with salt to taste
Remove from heat and use immediately or store in an airtight container in the refrigerator for up to a week
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