Enchilada Sauce

Prep Time: 5 min Cook Time: 15 min Servings: Yield 2 1/2 cups Source:

Ingredients

2 tablespoons vegan butter or extra-virgin olive oil

2 tablespoons gluten-free all-purpose flour, all-purpose flour, or white spelt flour

1 1/2 tablespoons chili powder

1 teaspoon garlic powder

1 teaspoon cumin

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper

1 scant cup (8 ounces) tomato paste

1 1/2 cups low-sodium vegetable broth

1/2 teaspoon pink Himalayan sea salt or other fine sea salt

Directions

In a medium pot, melt the vegan butter over medium heat or simply add the oil and increase heat to medium.

Stir in the flour until a thin paste forms.

Stir in the chili powder, garlic powder, cumin, onion powder, and cayenne pepper until combined. Cook for a couple minutes over medium heat until fragrant.

Stir in the tomato paste followed by the broth. Whisk until smooth.

Bring to a simmer over low-medium heat. Stir in salt to taste and continue simmering until thickened for about 5 minutes, or longer if desired.