Easy Vegan Enchilada Sauce Recipe
Enchilada sauce is a traditional Mexican sauce made with chili peppers, tomatoes, and spices. It is often used as a filling for enchiladas, burritos, and tacos. This recipe for easy vegan enchilada sauce is made with plant-based ingredients and is perfect for those who are looking for a healthier alternative to traditional enchilada sauce.
Why Make Vegan Enchilada Sauce?
Traditional enchilada sauce is often made with animal products, such as meat, dairy, and eggs.
This can make it difficult for vegans and vegetarians to enjoy enchiladas. This recipe for easy vegan enchilada sauce is made with plant-based ingredients, so it is perfect for those who follow a vegan or vegetarian diet.
Traditional enchilada sauce can be high in fat and calories.
This recipe for easy vegan enchilada sauce is made with healthy ingredients, such as tofu and vegetable broth. It is low in fat and calories, making it a healthier option than traditional enchilada sauce.
Traditional enchilada sauce can be difficult to find vegan-friendly options.
This recipe for easy vegan enchilada sauce is easy to make and can be found in most grocery stores. You don’t have to worry about finding a vegan-friendly option at the store.
How to Make Easy Vegan Enchilada Sauce
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups crushed tomatoes
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1/2 cup vegetable broth
- 1/4 cup chopped fresh cilantro
Instructions
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Stir in the crushed tomatoes, chili powder, cumin, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the sauce has thickened.
5. Stir in the black beans, corn, and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the beans and corn are heated through.
6. Stir in the cilantro and serve.
FAQ
Q: Can use different vegetables in this recipe?
A: Yes, you can use any vegetables that you like in this recipe. Some other vegetables that would be good in this recipe include zucchini, bell peppers, and carrots.
Q: Can use different beans in this recipe?
A: Yes, you can use any beans that you like in this recipe. Some other beans that would be good in this recipe include pinto beans, kidney beans, and chickpeas.
Q: Can use different types of corn in this recipe?
A: Yes, you can use any type of corn that you like in this recipe. Some other types of corn that would be good in this recipe include frozen corn, canned corn, or fresh corn.
Q: Can use different types of broth in this recipe?
A: Yes, you can use any type of broth that you like in this recipe. Some other types of broth that would be good in this recipe include chicken broth, beef broth, or vegetable broth.
Q: Can make this recipe ahead of time?
A: Yes, you can make this recipe ahead of time. The sauce can
enchilada sauce recipe easy vegan
1 tablespoon olive oil
1/2 cup chopped yellow onion
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup vegetable broth
1/2 cup crushed tomatoes
1/4 cup tomato paste
1 tablespoon cornstarch
2 tablespoons water
1/4 cup chopped fresh cilantro
Yes, you can freeze enchilada sauce. To do so, let the sauce cool completely, then transfer it to an airtight container or freezer bag. Freeze for up to 3 months. When you’re ready to use the sauce, thaw it in the refrigerator overnight or in the microwave for a few minutes.
Yes, you can use canned enchilada sauce in this recipe. However, it is important to note that the flavor of the sauce will be different than if you make it from scratch. If you are looking for a more authentic flavor, I recommend making the enchilada sauce from scratch.
Yes, you can use a different kind of chili powder. However, the flavor of the enchilada sauce will change depending on the chili powder you use. For example, if you use a chipotle chili powder, the sauce will be spicier than if you use a regular chili powder.
To make enchilada sauce without lard, you can use vegetable oil or olive oil instead. You can also use vegetable broth or water instead of chicken broth.
Yes, you can make enchilada sauce with soy milk. To do so, simply replace the dairy milk in the recipe with soy milk. You may need to adjust the amount of soy milk used, as it is slightly thinner than dairy milk.
1 tablespoon vegetable oil
1/2 cup diced onion
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 garlic clove, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (15 ounce) can crushed tomatoes
1 (10 ounce) can diced tomatoes with green chilies, undrained
1 teaspoon dried oregano
1/2 cup vegetable broth