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Enchilada sauce recipe

16 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

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.
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