Vegan Enchiladas Sauce
Martijn A
over 1 year ago
A delicious and flavorful sauce perfect for vegan enchiladas.
Cooking Time
30 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
120
Protein
2g
Fat
8g
Sat Fat
1g
Carbs
12g
Chole
0mg
Fiber
3g
Sugar
6g
Sodium
400mg
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- 1 can (14 ounces) crushed tomatoes
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Add diced onion and minced garlic, and sauté until onion is translucent.
- Stir in chili powder, cumin, paprika, oregano, and cayenne pepper, and cook for an additional minute.
- Add crushed tomatoes, vegetable broth, tomato paste, and maple syrup to the saucepan.
- Bring the mixture to a simmer, then reduce heat to low and let it cook for 15-20 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Remove from heat and let the sauce cool slightly.
- Transfer the sauce to a blender or use an immersion blender to puree until smooth.
- Use the sauce immediately or store in an airtight container in the refrigerator for up to a week.
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