Enchilada Sauce

2 Cans Tomato Sauce

3 Cans Water

1 Tablespoon Chili Powder

1 Tablespoon Garlic Powder

1 Tablespoon Onion Powder

1 Tablespoon Cumin

3 Cubes of vegan bullion (optional)

Tabasco Sauce to taste.

3 Tablespoons Corn Starch (and another 1/2 cup of water)

Whisk the corn starch and 1/2 cup of water and set to one side.

Combine the remaining ingredients in a pot, whisk and boil.

Whisk your corn starch mixture a second time, and slowly drizzle it into the sauce as you stir. You should see the sauce noticeably thicken.

This sauce is a great topper to my “refried” beans. Add some chopped onion, and you would think you just got back from Taco Bell. Substitute this fat-free, gluten-free, vegan substitute in any recipe requiring enchilada sauce.

Notes: I will sometimes use a vegan broth instead of water and bullion, or in a pinch, Liquid Bragg’s Aminos, or soy sauce fills in the flavor background nicely, without revealing their presence directly. Soy sauce (I suggest Tamari) has the added advantage of not increasing the fat content, but the downside is the high sodium content.

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