Easy Enchilada Sauce - Vegan and Oil Free
This Easy Enchilada Sauce is vegan, oil free, gluten free and can be made in minutes! Once you make this homemade version you'll never buy store bought sauce again!
Servings: 7
Calories: 58.7kcal
Ingredients
- ½ medium yellow onion chopped
- 3 cloves garlic
- 1 15 ounce can of tomato sauce
- 2 tablespoons tomato paste
- 1 ½ cups vegetable broth
- 3 tablespoons chili powder
- 2 tablespoons cornstarch
- 2 teaspoons maple syrup
- 1 teaspoon cumin
Instructions
- Place all ingredients in a blender and blend until smooth.
- Transfer contents of the blender to a saucepan and cook over medium heat, stirring constantly, until the sauce comes to a boil.
Notes
For lower sodium enchilada sauce, use salt free tomato sauce and tomato paste, and a salt free or low sodium vegetable broth.
Choose a chili powder with a good flavor. I used an American chili powder blend. If you use an international chili powder, start with a very small amount and add more to taste.
You can make this sauce as mild or spicy as you want by using more or less chili powder.
Nutrition calculations are approximate and will vary with your choice of ingredients.
Nutrition
Serving: 0.5cup | Calories: 58.7kcal | Carbohydrates: 12.9g | Protein: 1.8g | Fat: 0.8g | Sodium: 542.7mg | Fiber: 2.5g | Sugar: 7g | Vitamin A: 1356IU | Vitamin C: 5.8mg | Calcium: 33.48mg | Iron: 1.54mg