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Enchilada Sauce

This vegan tomato-based sauce is better than the canned version! You only need 8 simple ingredients to make the best enchilada sauce ever.
Course Main Course, sauce
Cuisine Mexican
Keyword tomato enchilada sauce, vegan enchilada sauce
Cook Time 10 minutes
Total Time 10 minutes
Servings 12 people
Calories 10kcal
Author Cindy Gordon | Vegetarian Mamma


  • Sauce pan
  • Whisk



  • Combine tomato sauce, liquid smoke, and vegetable broth in a medium sauce pan.
  • Add flour, chili powder, cumin, garlic powder, and oregano to the pan. Whisk well to combine.
  • Bring the enchilada sauce to a boil, then simmer for 5 minutes to thicken.


  • You can swap vegetable broth for chicken broth.
  • You can add other spices if you want.
  • This enchilada sauce freezes well for up to 3 months.


Calories: 10kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 132mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg