Red Enchilada Sauce

side view close up of red enchilada sauce in a mason jar with lid blurred in the background

Print Recipe

5 from 1 vote

This tasty gluten-free red enchilada sauce is ready in 10 minutes. It's vegan, sugar-free, oil-free, and soy-free.

Prep Time3

Cook Time7

Total Time10

Course: Sauces

Cuisine: Southwestern

Diet: Gluten Free, Vegan

Servings:

Calories: 46kcal

Author: Gigi & Sersie

Equipment

1 mini bullet blender

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.

Notes

Leftovers/Meal Prep: 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.

Nutrition