Vegan Enchilada Sauce Recipe

Many vegan enchilada sauce recipes require cooking or thickening of the sauce over heat before you use it. While this may help develop certain flavors, this enchilada sauce is meant to be baked over top of enchiladas. The flavors can come together while your enchiladas bake, saving loads of time!

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Tomato Paste Creates Great Sauce

Another reason this recipe comes together so quickly is there’s no need to thicken the sauce. Tomato paste is used instead of tomato sauce, so a much thicker consistency is achieved based on its starting ingredients – not cooking method.

Tomato paste is ideal to thicken most red enchilada sauces. If you base the whole recipe off tomato paste, it’s possible to create a thick sauce in a couple minutes. However, you can achieve a thinner consistency with additional flavor by adding vegetable broth.

How to Use this Enchilada Sauce

This recipe is ideal for pouring over any enchilada recipe before baking it.

I love my recipe for black bean sweet potato enchiladas so you should definitely check that out!

This recipe also works great in addition to taco, burrito or fajita recipes that could use a boost of flavor and sauce. I like to add this sauce to TVP tacos or drizzle some into my jackfruit fajitas!

Kick up the Heat

If you’d rather spicy vegan enchilada sauce, there’s two simple ways to add heat:

• Sprinkle some cayenne pepper to taste.
• Add your favorite hot sauce. I recommend no more than 2 tablespoons of hot sauce so you don’t thin the sauce.

If you make this recipe, please rate and comment below to help others benefit from your experience!

More Vegan Dip and Sauce Recipes

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