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 our delicious and healthy vegan enchilada casserole!
This red enchilada sauce is a quick, plant-based, and loaded with bold Mexican spices. In just a few minutes you’ll have this sauce that’s better than anything in a can.
Why You'll Love This Recipe
- Ready in 10 minutes. No long simmering or fuss.
- Vegan, gluten-free, oil-free, sugar-free, soy-free, Daniel Fast-compliant.
- Lower in sodium than many commercial red enchilada sauces.
- Highly versatile. Use it for enchiladas, tacos, burritos, or dipping.
- Uses pantry staples. No exotic ingredients.
Health Benefits
- No added fats and sugar: a clean sauce without empty calories.
- Plant-based & whole-food ingredients support gut health and reduce inflammation.
- Tomato paste brings in lycopene, an antioxidant linked to heart health.
- Spices like chili, cumin, and oregano contribute anti-inflammatory and digestive benefits.
- Oats (used as a thickening agent) add fiber and help moderate blood sugar.
What You Need to Make This Red Enchilada Sauce
- Rolled oats, ground fine (use gluten-free if gluten-sensitive): Thickener that gives the sauce body and a smooth texture.
- Tomato paste provides a concentrated tomato flavor and gives the sauce its red color.
A full list of ingredients with exact amounts can be found in the recipe card below.
Substitutions and Variations
- If you don't have coconut aminos, feel free to use regular aminos, reduced sodium tamari or sea salt to taste.
- To add heat, use a pinch of cayenne. For a smoky flavor, add smoked paprika or chipotle powder.
- For a slightly sweeter, smoky twist, puree roasted red bell pepper and add it to the sauce.
- Add minced fresh garlic for a garlic-forward sauce. To tone it down, saute or roast the garlic first before adding it to the sauce.
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How to Make This Red Enchilada Sauce
Step 1
Use a mini bullet blender to grind oats into a fine flour consistency.
Step 2
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.
Step 3
Add spices, coconut aminos, and tomato paste, and continue to whisk.
Step 4
Carefully pour in the remaining vegetable broth and apple cider vinegar. Continue stirring and allow it to come to a gentle boil.
Step 5
Turn off the heat, give it a good stir. Let it sit for a few minutes before using it for your enchiladas.
Expert Tips
- Whisk constantly to avoid lumps.
- Adjust the consistency by adding a little more broth if it's too thick, or simmer for a longer period (uncovered) if it's too thin.
- Warm the sauce gently to avoid scorching or burning the bottom.
- Enjoy this sauce with the Vegan Enchiladas Casserole. It can also be added to our Vegan Breakfast Burrito and Vegan Black Bean Tacos.
Recipe FAQs
Red enchilada sauce is typically made of chili powder, tomato paste or tomatoes, broth or water, and spices such as cumin, garlic, and oregano. In this version, gluten-free oats (ground) instead of all purpose flour is used as the thickener to make it gluten-free.
It can be! If you make it from scratch using whole-food ingredients, with low sodium and no refined sugar or oils, it becomes a healthful sauce. Store-bought versions often have excess salt, oil, and additives.
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.
If you want a homemade Red Enchilada Sauce that’s fast, wholesome, and full of flavor, this is your go-to recipe. Whether you’re stacking enchiladas or spicing up tacos, this sauce brings depth, warmth, and that vibrant red punch you crave. Skip the cans, grab your blender, and get ready to elevate your Mexican dishes from meh to magnificent.
More Sauce Recipes to Check Out
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Red Enchilada Sauce
Equipment
Ingredients
- 2½ 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
- 2½ 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. Let it sit for a few minutes before using it for your enchiladas.
Kelsie says
The perfect sauce for your enchiladas or tacos.