This vegan enchilada sauce is so flavorful, uses healthy ingredients, and comes together in just 10 minutes. Creamy, oil-free, and plant-based.
I’ve never been a fan of most store-bought enchilada sauces. They’re usually loaded with sodium and sometimes oil. But, I love my vegan enchiladas so there had to be a solution better that had great taste and didn’t suck. Are you ready?
It’s time to spice up your life with this amazing red enchilada sauce. It’s packed with flavor, healthy, and so easy to make!
Are you ready to make some amazing vegan enchiladas? Let’s do it!
Why You Will Love This Homemade Enchilada Sauce Recipe
- healthy, completely wfpb
- quick and easy
- uses simple ingredients
- oil-free and dairy-free
- low-sodium
- easily be made gluten-free
Ingredients You’ll Need
All you need are just a few simple ingredients you probably already have to make this amazing and rich red sauce.
- Flour: I used whole wheat flour but feel free to use your favorite brand. Almond flour and coconut flour will not work in this recipe. But, you can use your favorite gluten-free blend if wheat or grains are a problem.
- Spices: chili powder, ground cumin, garlic powder, onion powder, dried oregano, cinnamon, cocoa powder. (NOTE: cinnamon and cocoa can be considered optional but I would not omit them. Cinnamon adds a depth of flavor and cocoa adds richness to color and taste.)
- Tomato Paste:
- Vegetable Broth: keep the sodium low by using low-sodium brands. You can use water but veggie broth adds flavor.
- White Vinegar: adds a bit of brightness and enhances the flavor.
- Salt & Pepper: to taste
How To Make Vegan Enchilada Sauce
This vegan enchilada sauce is ready in just 10 minutes. It’s perfect for those nights you want a healthy Mexican dish.
Start off by mixing the flour and spices together in a small bowl and set aside.
Preheat a medium saucepan over medium heat, add the flour/spice mixture to the pan, and toast for 30-45 seconds and whisk occasionally to prevent burning. The mixture should be slightly aromatic but not smell burnt.
Whisk the tomato paste into the flour and spices until it’s well incorporated and the mixture gets lumpy.
Now, slowly pour in the broth and whisk constantly until everything is well combined and there are no lumps in the sauce. Increase to medium-high heat and cook the enchilada sauce until it starts to slightly bubble. Then, lower the heat to a gentle simmer.
Continue cooking and whisk the sauce for 5-6 minutes until it starts to thicken. It should have the consistency of tomato soup or thick tomato sauce.
Turn off the heat, whisk in the vinegar, and season with salt and pepper to taste.
And, that’s all there is to it! All that’s left is to grab some whole wheat or corn tortillas, some black beans, and a little of my vegan cheese and whip up some quick and healthy vegan enchiladas.
How Long Will This Enchilada Sauce Last?
Leftover sauce can be stored in the fridge for up to a week in an airtight container or jar!
You can also make a double batch to freeze for later use! Allow the enchilada sauce to cool down then place it in a freezer-safe container. The sauce will keep for up to 3 months.
Chile Sauce vs. Enchilada Sauce
So, is there really a difference? Uh, yeah. While both sauces can be used interchangeably in some recipes, they do have different flavor profiles.
Red chile sauce and enchilada sauce are sauces used in lots of recipes. Both sauces are made with red chiles but enchilada sauce usually contains extra ingredients like garlic, onion, and tomatoes.
For the record, red chile sauce is typically spicier than enchilada sauce with a richer and more complex flavor. If you’re looking to try a great recipe, my go-to red chile sauce is by Chuck at Brand New Vegan.
What is the difference between red enchilada sauce and green enchilada sauce?
Well, aside from the color, the biggest difference between red and green enchilada sauce is the type of chili that is used.
Red enchilada sauce is made with red chilis. Green enchilada sauce is made with green chilis and tomatillos. Sometimes jalapeños are added to give it a little kick.
Tips
- Use a gluten-free flour blend to make this gluten-free.
- If you prefer a little heat add a pinch or two of cayenne pepper to your spice mix.
- This sauce is great on top of taco bowls, rice, and veggies.
- Drizzle on top of your guacamole for an incredible party dip!
More Amazing Vegan Sauce Recipes
If you make this vegan enchilada sauce be sure and let me know! Please leave a comment and rate it. Be sure to share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!
Vegan Enchilada Sauce Recipe (Quick & Easy)
This vegan enchilada sauce is so flavorful, uses healthy ingredients, and comes together in just 10 minutes. Creamy, oil-free, and plant-based.
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Total Time: 12 minutes
- Yield: 2 cups 1x
- Category: Dressings & Sauces
- Method: Stove
- Cuisine: Mexica, Vegan
- Diet: Vegan
Ingredients
- 3 tablespoons flour (whole wheat or any gluten-free flour blend)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon of cinnamon
- ¼ teaspoon raw cacao powder or cocoa powder
- ¼ cup tomato paste
- 2 cups vegetable broth (low-sodium)
- 1 teaspoon white vinegar
- Salt and pepper taste
Instructions
- Mix the flour and spices together in a small bowl and set aside.
- Preheat a medium saucepan over medium heat, add the flour-spice mixture to the pan, and toast for 30-45 seconds and whisk occasionally to prevent burning. The mixture should be slightly aromatic but not smell burnt.
- Whisk the tomato paste into the mixture until it’s well incorporated and lumpy.
- Now, slowly pour in the broth and whisk constantly until everything is well combined and there are no lumps in the sauce. Increase to medium-high heat and cook the enchilada sauce until it starts to slightly bubble. Then, lower the heat to a gentle simmer.
- Continue cooking the sauce and whisk for 5-6 minutes until the sauce thickens. It should have the consistency of tomato soup or thick tomato sauce.
- Turn off the heat, whisk in the vinegar, and season with salt and pepper to taste.
- Serve over vegan enchiladas, taco bowls, or veggie quesadillas.
Notes
Use a gluten-free flour blend to make this gluten-free.
If you prefer a little heat add a pinch or two of cayenne pepper to your spice mix.
This sauce is great on top of taco bowls, rice, and veggies.
Drizzle on top of your guacamole for an incredible party dip!
Nutrition
- Serving Size: ¼ cup
- Calories: 26
- Sugar: 1.4 g
- Sodium: 67.2 mg
- Fat: 0.3 g
- Carbohydrates: 5.4 g
- Fiber: 1.4 g
- Protein: 1 g
- Cholesterol: 0 mg
Made this with the butternut squash black bean enchiladas. My first time making enchilada sauce . Turned out just as good as the canned. Thanks Shane!
This is the best enchilada sauce recipe. It is so easy, but more importantly, delicious! My partner is vegan but neither his kids or I are and his kids always complain about vegan recipes. Not anymore. My tip, I always double the recipe to have extra because one batch doesn’t last long in our house.
Wow, thank you so much!
excellent sauce!, ive tried other recipes ,yours tatse the best, will make this from now on,thanks
I love this enchilada sauce – thank you! But we had to cut the chili powder down to a 1 teaspoon! 1 tablespoon was too spicy, lol! 🙂 It turned out perfect for our taste!
I was out of enchilada sauce and was glad to find you had made a recipe. It turned out delicious. My hard-to-please eater in the family confirmed it. Another saver!
Excellent! So glad you enjoyed it and it worked for you.
So, so good! I made this and topped my sweet potato, black bean and corn enchiladas.
What depth of flavor!
This will be my go to enchilada sauce!
Thank you! I’ve been searching for a healthy enchilada sauce recipe!
Easy to make. Wonderful flavor
This vegan enchilada sauce is so flavorful, uses healthy ingredients, and comes together in just 10 minutes. Creamy, oil-free, and plant-based.
Oat flour ok to use as sub?
Should works just fine.