Vegan Enchilada Sauce Recipe | Gluten Free and Dairy Free

Many other 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!

Sign up for the Veg Out newsletter to get vegan recipes and nutrition content from a Registered Dietitian!

This post contains affiliate links (including Amazon Associates) and I earn from qualifying purchases.

Using Tomato Pasta

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 Recipe

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 favourite hot sauce. I recommend no more than 2 tablespoons of hot sauce so you don’t thin the sauce.

However you use this recipe, I hope you enjoy the flavor and saved time! If you make it, share your creation with me on social media by tagging @lettucevegout.

Print Pin

0 from 0 votes

Vegan Enchilada Sauce (Gluten Free and Dairy Free)

Enjoy a quick, simple and flavorful vegan enchilada sauce that is gluten free and dairy free. This recipe is ready to use on delicious vegan enchiladas in just 2 minutes!

Course Sauce

Cuisine Mexican

Keyword Dairy free enchilada sauce, Plant based enchilada sauce, Vegan enchilada sauce

Prep Time 2 minutes

Total Time 2 minutes

Servings 1 Cups of sauce

Calories 458kcal

Equipment

• Whisk
• Medium bowl

Ingredients

• 150 mL tomato paste (1 small can)
• 1 ¼ C vegetable broth (no salt added/ low sodium)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp chili powder
• ½ tsp ground cumin
• Salt to taste (about ¼ tsp)

Instructions

• Whisk all ingredients together.
• Pour over enchiladas before baking or use in various taco/ burrito recipes!

Video

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition information based on using low-sodium vegetable broth.

Nutrition

Serving: 1Cup of Sauce | Calories: 458kcal | Carbohydrates: 104g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 856mg | Potassium: 5283mg | Fiber: 23g | Sugar: 63g | Vitamin A: 10169IU | Vitamin C: 111mg | Calcium: 222mg | Iron: 17mg

Join the Community for Vegan Recipes