There are so many vegan dishes that can be kicked up a notch by adding a flavorful sauce. I’ll admit, I used to be very intimidated at the thought of making a homemade sauce or salad dressing. And truth be known, it was so easy to just buy it pre-made from the grocery store. Then I started reading ingredient labels. More times than not, there were more ingredients I never heard of, or could not pronounce, than there were those familiar to me. Time to learn to make my own.
My enchilada sauce is so easy to make and I bet you have the ingredients in your home without needing to go to the store.
And although it is called “enchilada sauce” you do not have to limit its use only for enchiladas. This sauce is great on vegan burritos, vegan tacos, and roasted cumin potatoes. This is the sauce I use for my Super Easy Totally Vegan Huevos Rancheros.
In about 30 minutes, this authentic sauce is ready to be used or bottled for later. It keeps very well in the refrigerator.
Enjoy!
This is an easy to make enchilada sauce that is so versatile and flavorful. In a medium saucepan at medium high heat add the olive oil and let it heat for roughly 1 minute. In a small bowl, add the herbs and seasonings (all dry ingredients other than the sugar). Chop the garlic cloves and add the garlic and minced fresh onion to the saucepan. Stir the garlic and onions until the onions have become translucent (4 to 5 minutes). Add the herbs and seasonings into the saucepan and stir for about 1 minute until all the onions and garlic are coated with the herbs and seasonings. Add the can of diced tomatoes. Add the water. Add the tomato paste. Stir everything together in the saucepan (without a lid) and lower the temperature to medium low Stir occasionally for 20 minutes, making sure that the mixture is at a low simmer (adjust the temperature accordingly if not at low simmer). Add the sugar, stir, and continue to cook at a low simmer for 5 minutes. Remove the saucepan from the heat. Pour the contents of the saucepan into a blender (an immersion blender works as well) and blend to a smooth consistency. The sauce is ready for use or bottling. The sauce would be considered medium spicy. If you like your sauce spicier, add another teaspoon of chili powder. The sugar really helps balance the acidity of the tomatoes without adding sweetness. You can leave off the sugar or replace with agave nectar.Easy Authentic Homemade Enchilada Sauce
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Super Easy Totally Vegan Huevos Rancheros - Easy Smart Vegan
November 12, 2020 at 11:36 am[…] thick. Lastly, try my Easy Authentic Homemade Enchilada Sauce (you can find the recipe here https://easysmartvegan.com/?p=94) as the red chili sauce. It truly rounded out the dish […]