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Enchilada sauce recipe

Enchilada sauce recipe

2 ratings

This warmly spiced enchilada sauce is a versatile vegan recipe that can be frozen and defrosted whenever you need it. Keep it on hand to use as a base for a fajita-inspired pizza, pair with beef mince and veg in a comforting pasta bake or add to a smoky bean chilli for a winter's night dinner. See method

  • Makes 1 litre
  • 15 mins
  • 89 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 4 tbsp olive oil
  • 1 large onion, minced in a food processor/blender
  • 2 garlic cloves, peeled and crushed
  • 1 tbsp chilli powder (mild or hot dependant on heat preference)
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 1 tsp smoked paprika
  • ½ tsp ground cinnamon
  • 1 tsp dried thyme
  • 4 tbsp plain flour
  • 2 vegetable stock cubes, made up to 1 litre
  • 142g tin Tesco tomato purée
  • 2 tbsp apple cider vinegar

Each serving contains

  • Energy

    370kj
    89kcal
    4%
  • Fat

    6g 9%
  • Saturates

    1g 5%
  • Sugars

    3g 3%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 7.6g Protein 1.8g Fibre 2.1g

Method

  1. Heat the oil in a large heavy-based wok or saucepan and cook the onion and garlic over a moderate heat for 5 mins, stirring frequently, until softened and turning golden. Add all the spices and dried herbs and cook for a further 1 min, stirring continually. Add the flour and stir well to mix and cook again for a further 1 minute, stirring.
  2. Mix the vegetable stock with the tomato purée and vinegar, then remove the onion and flour mixture from the heat and begin to add the stock a little at a time, stirring well between each addition, to form a smooth paste. Continue adding the stock, a little more at a time, until you have a smooth, liquid sauce. Return to the heat and bring to the boil, stirring continually until thickened and the sauce coats the back of a spoon. Set aside to cool and use in the recipes provided.

Freezing and defrosting guidelines

The sauce will keep in an airtight container in the fridge for up to 7 days, or in the freezer for up to 3 months. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer

Tip: Use this sauce recipe to make this smoky bean chilli recipe or a warming enchilada pasta dish. You can also use it as a sauce base for this chicken fajita pizza recipe.

See more Vegan recipes

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