Vegan enchilada sauce
this healthy vegan enchilada sauce is versatile and can be made ahead of time.
/ 7-8 medium size tomatoes or 28 oz / 1 lb ready tomatoe puree
water / vegetable broth
wheat flour/ white flour
unsweetened cocoa powder
dried oregano crushed
garlic powder / 2 cloves freshly grated garlic
Salt to taste
Additional water for blanching
Blanch and puree the tomatoes – pictorial shown above .
Heat oil in a pan on low – medium heat.
Add in the flour and cook it for a minute stirring constantly .
Slowly add in the tomato puree ,stirring constantly to avoild lumps , now add the water and spices , sugar , salt . give it a quick stir .
Cover and let it cook on medium heat for 10 -12 minutes. Stir occasionally .
Tate test and adjust the spices and water .
Once thickened to desired consistency , switch off the flame . The sauce will thicken more after cooling. Use immediately or let it cool down and store for future use.
Tomato quality differs, taste test and adjust liquid and spices.
I have used raw sugar, use any granulated one.
Make ahead of time and freeze.
Vegan enchilada sauce https://www.carveyourcraving.com/vegan-enchilada-sauce/