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This Homemade Enchilada Sauce is fully vegan and made with just a handful of simple pantry staple ingredients! Making this sauce at home is so easy and comes together in just a few quick minutes.
Now that I’ve shared quite a few delicious recipes on my blog that utilize enchilada sauce, I figured that it was time I had a dedicated post to my FAVORITE homemade enchilada sauce!
Once of the best things about this sauce is that it so ridiculously easy AND comes together with all ingredients that you probably already have on hand right now!
How to Make Enchilada Sauce:
Part of what I love about this enchilada sauce is how EASY it is to make! The whole thing comes together in one small saucepan. First the oil and flour are heated and then the tomato sauce, broth, and spices are added in. The whole thing is simmered for about 15 minutes and then it’s DONE.
I got this recipe from an old vegan cookbook that I checked out from the library. It’s simple. It’s easy. And it’s SO good. I like it because it’s easy to adjust the heat levels if you want it extra spicy or even extra mild.
I plan to do lots of yummy things with this enchilada sauce on the blog in the coming months so be prepared :)
Exhibit #1: Loaded Veggie Vegan Enchiladas
Exhibit #2: JACKFRUIT Enchiladas! OMG ?
That’s all I have for today! As usual, if you end up making this vegan enchilada sauce, please snap a photo and tag me on Instagram @foodwithfeeling! I love seeing what y’all are making!
See how to make the enchilada sauce here:
Homemade Enchilada Sauce
Ingredients
- 1 teaspoon of cumin
- ¼ teaspoon of cayenne pepper
- ¼ teaspoon of instant espresso powder
- 1 teaspoon of garlic powder
- 1 teaspoon of paprika
- ¼ teaspoon of chili powder
- 3 tablespoons of vegetable oil
- 2 tablespoons of flour
- 1 ½ cups of vegetable broth
- 1 15 oz can of tomato sauce
Instructions
- In a small bowl, mix together all of the spices (including the espresso powder) and set aside.
- In a medium saucepan over medium heat, heat the oil and whisk in the flour. Let cook for just a minute until the flour is completely absorbed and just as it begins to brown.
- Add in the tomato sauce, broth, and spices. Stir to combine and bring to a simmer.
- Simmer for 15 minutes, stirring frequently.
- Once done, remove from heat and either use immediately or store for later.
Its amazing
I am so happy
Plz share a recipe of chocolate sauce and Carmel sauce
I am very thankful to you
Just made this tonight and OMG delicious! Thank you!
Have you tried doubling this and freezing half for later? TIA!
I haven’t tried that but it should work well!
This recipe is easy, and a good place to start. However, we like more flavor and found this to be somewhat lacking, so I added some crushed red pepper, some hot sauce and a little worchestershire, plus two drops of liquid smoke. That made it more flavorful for those who like full flavor and spicy enchiladas
Is there any kind of gluten free flour that I can use in place of regular flour in your enchilada sauce? If so what kind? Thank you for your time in responding!
I am allergic to caffeine. What do you suggest to use instead of espresso powder?
You could try some decaffeinated coffee – just make it up with a little hot water and then add it in?
Could you tell me what is 1 15 oz in mL please?
According to Siri would be 1 can of 445ml. I was confused a bit too when I first looked but it reads as One 15oz can. Hope that helps!
Oh this is exciting! I’ve been meaning to find a good homemade enchilada sauce recipe because I’m really worried that most of the jarred ones will be too spicy for my husband and me. Thanks for sharing!
haha. I was actually worried the opposite for us. My husband likes things spicy….his food that is. :)
Yum!! Maybe its the cold weather or just simply genetics, but I am CRAVING spicy recently. I went on spice splurge at the grocery store the other day! Going to give this one a try. Thanks!
Spice splurges are the best! Sometimes it’s the simple things in life that get me the most excited. Like buying new spices, hah :)