Red Enchilada Sauce
YIELD 2 1/2 CUPS
PREP TIME 5 MINUTES
COOK TIME 10 MINUTES
2 tablespoons vegan butter or extra virgin olive oil
2 tablespoons all-purpose 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 (very small can or half the medium can)
1 1/2 cups low-sodium vegetable broth
1/2 teaspoon salt
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. If it is too dry, add some olive oil.
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 and blended.
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.