Homemade Enchilada Sauce in 15 Minutes

• Vegan
• Gluten free

• Produce

  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 1/2 tbsp Oregano

• Canned Goods

  • 1/2 cup Tomato paste
  • 3 cups Vegetable stock

• Baking & Spices

  • 3 tbsp Arrowroot
  • 3 tbsp Avocado oil
  • 1/2 tsp Black pepper
  • 3 tbsp Chili powder, heaping
  • 3/4 tsp Kosher salt

• Nuts & Seeds

  • 1 tsp Cumin

Found on thekitchengirl.com

Description

Ingredients

• 3 Tbsp (heaping) Chili Powder
• 1 1/2 Tbsp Oregano
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Cumin
• 3 Tbsp Arrowroot (or Cornstarch)
• 3 Tbsp Avocado Oil
• 3 cups Vegetable Stock
• 1/2 cup Tomato Paste (or 4 oz)
• 3/4 tsp Kosher Salt
• 1/2 tsp Black Pepper

Directions

• Gather and measure all ingredients needed for the recipe
• In a small bowl, whisk together CHILI POWDER, OREGANO, GARLIC POWDER, ONION POWDER, and CUMIN; set aside
• In a separate bowl, whisk ARROWROOT, VEGETABLE STOCK, TOMATO PASTE, SALT and PEPPER together; set aside
• Heat AVOCADO OIL in an ovenproof skillet over medium heat until shimmering (about 2 minutes)
• Add the combined spices to the oil in skillet; stir and heat until toasted and fragrant (1-2 minutes)
• Add the combined liquids in a steady stream; whisk thoroughly to combine
• Increase heat enough to bring sauce to a slight boil; reduce heat to LOW; stirring and simmering for 5-8 minutes, or to desired consistency
• Use for your favorite enchilada recipe