Vegan Enchilada Sauce

I have to say, I'm a huge fan of Mexican cuisine. And who doesn't love enchiladas?! But sometimes, traditional recipes can be a little heavy on the dairy and meat. That's why I love to put my own vegan spin on things.

Enchiladas can be filled with all sorts of delicious ingredients, like black beans, corn, and peppers. But the sauce is what really brings the flavor. That's why I love to make a big batch of my own vegan enchilada sauce to pour on top. It's a perfect balance of tangy, spicy, and just a little sweet, and it goes great with all those yummy veggies inside.

Vegan Enchilada Sauce

Ingredients

• 1 tablespoon of olive oil
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 2 tablespoons of tomato paste
• 1 tablespoon of chili powder
• 1 teaspoon of cumin
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of dried oregano
• 1/4 teaspoon of cayenne pepper
• 1 (14 oz) can of crushed tomatoes
• 1 cup of vegetable broth
• Salt and pepper, to taste

Instructions

1. Heat the olive oil in a medium saucepan over medium heat.
2. Add the diced onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the tomato paste, chili powder, cumin, paprika, oregano, and cayenne pepper and cook for 2 minutes, until fragrant.
5. Pour in the crushed tomatoes and vegetable broth and bring the sauce to a simmer.
6. Reduce the heat to low and let the sauce cook for 10-15 minutes, or until it has thickened slightly.
7. Season with salt and pepper to taste.
8. Use the sauce as a filling for your vegan enchiladas or as a topping for nachos or tacos!

This enchilada sauce is packed with spices and has a nice balance of heat and sweetness. Enjoy!