Vegan Enchilada Sauce
This Vegan Enchilada Sauce is so much better than store-bought! Made with tomato paste, veggie broth, chili powder, ground cumin, and dried oregano, this Mexican-inspired enchilada sauce is packed with flavor and so simple to make with little effort. Use it to make these Ground Turkey and Black Bean Enchiladas.
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Why This Recipe is So Good
Traditional enchilada sauce is made with dried chiles that are soaked and then blended with onions, tomatoes, spices, and sometimes chocolate powder. This vegan version is simpler to make using chili powder, flour, tomato paste, and vegetable broth. And it’s ready from start to finish in 25 minutes.
It’s perfect for homemade enchiladas, burritos, casseroles, or soups. This recipe yields about 2 cups of sauce, which is enough to make a 9×13-inch baking dish of enchiladas. I used to make this Leftover Brisket Enchiladas with Hatch Chiles recipe, and it’s always enough sauce.
And this enchilada sauce also freezes super well. I like to portion it into freezer-safe bags with 1/2 or 1 cup of enchilada sauce per bag. Then just reheat on the stove as needed to add to any meal.
Recipe Ingredients
- Tomato paste: Used to thicken this homemade enchilada sauce and give a rich tomato flavor.
- Oil and flour: Used to thicken the enchilada sauce. All purpose flour, gluten free flour or freshly milled flour can be used. For oil, you can use olive oil or a neutral tasting oil like avocado oil.
- Broth: Water or a high-quality vegetable broth for the best flavor.
- Seasonings: Ground cumin, dried oregano, and chili powder add all the flavors of traditional red enchilada sauce.
- Apple cider vinegar: Deepens the flavors of the spices and really makes this homemade sauce taste like enchilada sauce. It really does help with flavor; you just need a little bit.
How to Make Vegan Enchilada Sauce
Make the roux
Heat vegetable oil in a medium sauce pot, then add the flour to make a roux. The roux will help to thicken the enchilada sauce. Whisk until the mixture smells a little bit toasty like pie crust. This just takes 1 – 2 minutes.
Add spices and tomato paste
Add the minced garlic, chili powder, ground cumin, dried oregano, ground paprika, cayenne pepper, salt, and freshly ground black pepper. This deepens the flavors of the spices and it will take the raw edge off the garlic, 1 – 2 minutes. Stir constantly to prevent burning.
Add the tomato paste to the mixture and continue stirring. By cooking the tomato paste first, we are taking the bitter flavor out of the tomato paste and deepening its flavor, equalling a richer tasting enchilada sauce.
Whisk in chicken broth and cook until thickened
Next, slowly whisk in the cold vegetable broth into the tomato paste and spices. Then allow the sauce to cook, stirring occasionally for 5 – 10 minutes until the sauce starts to thicken slightly.
Once the enchilada sauce has thickened slightly, remove from the heat and add the apple cider vinegar. The vinegar really helps to bring out the other flavors in the sauce. Allow to cool slightly, then use it immediately or allow to cool completely to store in the fridge or freezer.
Variations
- Tomato sauce – Use plain tomato sauce to give a more tomato-y flavor to your enchilada sauce.
- Make it spicier – Add more cayenne pepper or use a spicy chili powder for a spicier sauce.
- Broth – If you don’t want to make this recipe vegan, use a store-bought chicken broth or this homemade Instant Pot Chicken Broth in place of the vegetable broth.
- Gluten-free – Use a 1-1 ratio of gluten-free flour.
Looking For More Recipes?
- Cheesy Ground Beef Enchiladas
- Instant Pot Chicken Broth
- The Best Chili
- Leftover Brisket Tacos
- Skillet Beef Fajitas
- Cilantro Lime Chicken Thighs
- 4-Ingredient Guacamole Recipe without Cilantro or Tomatoes
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Vegan Enchilada Sauce
Equipment
- Medium sauce pot
- whisk
Ingredients
- 4 tablespoons olive oil or vegetable oil
- 3 tablespoons all-purpose flour
- 2 – 3 large garlic cloves minced
- 2 tablespoons tomato paste
- 1 tablespoon ground chili powder
- 2 teaspoons ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon ground paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 ½ cups vegetable broth cold
- 1 teaspoon apple cider vinegar
Instructions
- Heat oil in a medium sauce pot, and once hot, add the flour to make a roux. Add more oil if the flour is too dry and crumbly. Whisk constantly until the flour-oil mixture smells toasty, like pie crust, about 1 – 2 minutes.4 tablespoons olive oil, 3 tablespoons all-purpose flour
- To the flour oil mixture, add minced garlic, tomato paste, chili powder, cumin, oregano, ground paprika, cayenne pepper, salt, and black pepper. Cook, while whisking for another 1 – 2 minutes. This helps to lightly cook the garlic and deepen the flavor of the spices.2 – 3 large garlic cloves, 2 tablespoons tomato paste, 1 tablespoon ground chili powder, 2 teaspoons ground cumin, 1/2 teaspoon dried oregano, 1/4 teaspoon ground paprika, 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper
- Slowly, whisk in the cold vegetable broth, then let the enchilada sauce cook for 5 – 10 minutes or until it starts to thicken slightly. Whisk occasionally to prevent it from sticking to the bottom of the pot.2 1/2 cups vegetable broth
- Once the enchilada sauce has thickened, remove from the heat and stir in the apple cider vinegar. Use immediately, or allow it to cool and store it in the fridge until you're ready to use it.1 teaspoon apple cider vinegar
Notes
How To Store/ Make Ahead
Store leftover enchilada sauce in the fridge inside an air tight container for up to 1 week. Freeze in 1/2 cup or 1 cup portions inside freezer safe container or freezer safe plastic bags for up to 3 months. Reheat over the stove with 2 – 3 tablespoons of broth until hot. This recipe makes enough enchilada sauce for a 9×13-inch baking dish of enchiladas.Tips and Tricks
- Use cold broth to prevent lumps in the enchilada sauce.
- Don’t skip the apple cider vinegar. It really helps this homemade enchilada sauce to really taste like enchilada sauce by bringing out the flavor of all the other ingredients.
- Use chicken broth if you aren’t vegan or vegetarian.
- How to store leftover canned tomato paste. Transfer leftover tomato paste into a freezer-safe plastic bag. Flatten the tomato paste in the bag, then put it in the freezer. Freeze until solid. You can break it into smaller pieces so it’s easier to use whenever you need it.
Nutrition
Nutrition information is a rough estimate. Recipe card may include affiliate links.
