Classic Red Enchilada Sauce

By the Gracious Vegan

Enchilada fads come and go. I grew up in California I the 1960s and 70s and like classic red enchilada sauce. I know it may not be as authentic as others, but it’s familiar and comforting, and it doesn't have the sugar, oil, and preservatives you might find in canned sauces. You can add cayenne pepper if you want more heat. This sauce is perfect for Classic-Style Vegan Enchiladas, No-Bake Corn-Pepper-Spinach Enchiladas, and One-Pot Cheesy Chili Macaroni.

Makes 4 cups

Water-sauté the onions and garlic in a large frying pan or medium-large sauce pan. (What is water-sauté?)

• 2 cups chopped onion

• 4 cloves garlic, chopped

Add the following ingredients. Simmer uncovered 10 minutes.

• 4 cups tomato sauce

• 1 cup vegetable broth

• 2 Tablespoons chili powder

• 1.25 teaspoon salt

• 2 teaspoon cumin

• 2 teaspoons oregano

• 1/4 teaspoon freshly ground black pepper

When cooled a bit, use an immersion blender to create a smooth sauce, or leave it chunky, as desired.

Timing: about 25-30 minutes

Nutritional information (per cup): 86 calories, 1g fat, 0g sat. fat, 19g carbs, 1096mg sodium, 5mg fiber, 4g protein 

Gluten-free