This tasty gluten-free red enchilada sauce is ready in 10 minutes. It's vegan, sugar-free, oil-free, and soy-free. Enjoy this sauce with this delicious and healthy vegan enchilada casserole!
What's in this enchilada sauce
- rolled oats, ground fine (use gluten-free, if gluten sensitive)
- chili powder
- ground cumin
- garlic powder
- dried oregano
- coconut aminos
- tomato paste
- low sodium vegetable broth
- apple cider vinegar
How to prepare
Use a mini-blender to grind rolled oats until fine (like flour).
In a medium pot, add ½ cup of the low-sodium vegetable broth and bring it to a boil over medium-high heat. Whisk in ground oats until well combined.
Add spices, coconut aminos, and tomato paste, and continue to whisk. Carefully pour in the remaining vegetable broth and apple cider vinegar. Continue stirring and allow it to come to a gentle boil. Turn off the heat, give it a good stir, and it's ready for your enchiladas.
Enjoy this sauce with the Vegan Enchiladas Casserole.
If you're not using the sauce immediately, store it in a mason jar or other air-tight container in the refrigerator for up to 5 days. You can also freeze this sauce in a freezer-safe bag for up to 4 months.
We hope you love this red enchilada sauce recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
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Red Enchilada Sauce
- Total Time: 10 minutes
- Yield: 4 1x
- Diet: Vegan
Description
This tasty gluten-free red enchilada sauce is ready in 10 minutes. It's vegan, sugar-free, oil-free, and soy-free.
Ingredients
- 2 Tbsp rolled oats (use gluten-free, if gluten sensitive)
- 2 Tbsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp oregano
- 1 Tbsp coconut aminos
- 2 Tbsp tomato paste
- ½ tsp apple cider vinegar
- 2 ½ cups low sodium vegetable broth
- salt and pepper to taste
Instructions
Use a mini-blender to grind rolled oats until fine (like flour).
In a medium pot, add ½ cup of the low-sodium vegetable broth and bring it to a boil over medium-high heat. Whisk in ground oats until well combined.
Add spices, coconut aminos, and tomato paste, and continue to whisk. Carefully pour in the remaining vegetable broth and apple cider vinegar. Continue stirring and allow it to come to a gentle boil. Turn off the heat, give it a good stir, and it's ready for your enchiladas.
The sauce will thicken a little as it sits.
If you're not using the sauce immediately, store it in a mason jar or other air-tight container in the refrigerator for up to 5 days. You can also freeze this sauce in a freezer-safe bag for up to four months.
Notes
EQUIPMENT / SUPPLIES
- Mini blender (to grind rolled oats)
- Measuring cup
- Measuring spoons
- Medium pot
- Whisk
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Sauces
- Method: Stovetop
- Cuisine: Southwestern
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