This tasty gluten-free red enchilada sauce is ready in 10 minutes. It's vegan, sugar-free, oil-free, and soy-free.
- 2 Tbsp rolled oats (use gluten-free, if gluten sensitive)
- 2 Tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp oregano
- 1 Tbsp coconut aminos
- 2 Tbsp tomato paste
- 1/2 tsp apple cider vinegar
- 2 1/2 cups low sodium vegetable broth
- salt and pepper to taste
Use a mini-blender to grind rolled oats until fine (like flour).
In a medium pot, add 1/2 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.
EQUIPMENT / SUPPLIES
- Mini blender (to grind rolled oats)
- Measuring cup
- Measuring spoons
- Medium pot
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Sauces
- Method: Stovetop
- Cuisine: Southwestern
Keywords: enchilada sauce, sauce for enchiladas, red sauce, healthy vegan recipes, daniel fast recipes, oil free, nut free, no oil, gluten free, soy free, low fat