Old El Paso’s enchilada sauce is a pantry staple for many Mexican-inspired meals, known for its rich, smoky, and slightly spicy flavor. This vegan copycat version replicates that classic taste using wholesome plant-based ingredients, making it perfect for those avoiding animal products without sacrificing authenticity.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 3 tablespoons chili powder (preferably ancho or mild chili powder)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (optional, adjust to taste)
- 2 cups vegetable broth (low sodium preferred)
- 1 (8-ounce) can tomato sauce
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon sugar (optional, balances acidity)
- Salt to taste (start with 1/2 teaspoon)
Instructions
- In a medium saucepan, heat the olive oil over medium heat until shimmering but not smoking.
- Whisk in the flour and continue whisking for about 1 minute to create a roux; this cooks out the raw flour taste and thickens the sauce.
- Add the chili powder, ground cumin, garlic powder, onion powder, smoked paprika, oregano, black pepper, and cayenne pepper (if using). Stir constantly for 30 seconds to toast the spices gently and release their aroma.
- Gradually pour in the vegetable broth while whisking continuously to avoid lumps. The mixture should start to thicken.
- Stir in the tomato sauce, apple cider vinegar, and sugar. Bring the sauce to a gentle simmer.
- Reduce heat to low and let the sauce simmer gently, uncovered, for 10-15 minutes, stirring occasionally. This allows flavors to meld and the sauce to thicken to a pourable, smooth consistency.
- Taste and adjust the seasoning with salt, more chili powder, or cayenne if you want it spicier.
- Remove from heat and let cool slightly before using it in your enchiladas, burritos, or any Mexican-style dishes.
Tips
- Flour alternatives: For gluten-free sauce, substitute all-purpose flour with cornstarch or arrowroot powder. If using cornstarch, mix it with cold broth before adding to avoid clumping.
- Adjusting heat: The cayenne pepper is optional; omit for mild sauce or increase for more heat. You can also add a pinch of chipotle powder for smoky heat.
- Storage: Store leftover sauce in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Common mistake: Adding the broth too quickly can cause lumps. Always add liquid gradually while whisking to keep the sauce smooth.
Serving Suggestions
This vegan enchilada sauce is incredibly versatile. Pour it over corn or flour tortillas filled with beans, tofu, or vegetables, then bake for classic enchiladas. It also works as a flavorful topping for burrito bowls, nachos, or Mexican rice. Drizzle it over roasted veggies or use as a dipping sauce for chips and fajitas to add a smoky, spicy kick.
Variations
You can customize this enchilada sauce to suit your taste or dietary needs. For a smokier depth, add a teaspoon of chipotle in adobo sauce or smoked chipotle powder. For a more robust tomato flavor, substitute half the tomato sauce with fire-roasted tomatoes blended smooth. If you want a thicker sauce, increase the flour slightly or simmer longer. For a richer texture, stir in a splash of coconut milk or vegan sour cream just before serving.
Storage and Reheating
Store the sauce in a sealed container in the refrigerator for up to 5 days. When reheating, warm gently over low heat on the stove, stirring frequently to prevent scorching. If the sauce has thickened too much, add a splash of vegetable broth or water to thin it back to the desired consistency. For longer storage, freeze the sauce in freezer-safe containers or zip-top bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Is this sauce truly vegan?
Yes, this recipe uses only plant-based ingredients like vegetable broth and olive oil, with no animal products or by-products, making it fully vegan.
Can I make this sauce oil-free?
Yes, you can substitute the olive oil with a small amount of water or vegetable broth to make a roux-like base, but the texture and flavor may be slightly less rich. Alternatively, use a non-stick pan and dry toast the flour and spices carefully.
How spicy is this enchilada sauce?
This recipe is mild to medium spicy by default, thanks to the chili powder and optional cayenne. You can easily adjust the heat by adding or omitting cayenne or using spicier chili powders.
Can I use homemade vegetable broth?
Absolutely. Homemade broth often adds more depth and freshness to the sauce. Just make sure it’s well seasoned and not too salty as the sauce’s saltiness can build up during simmering.
What if I don’t have all the spices?
The core spices are chili powder, cumin, garlic, and onion powder. If you’re missing smoked paprika or oregano, the sauce will still taste good but less complex. Try to keep the chili powder as it’s the main flavor driver.
Can I double this recipe?
Yes, this sauce scales well. Just be sure to whisk thoroughly when adding liquids to prevent lumps and adjust seasoning after simmering, as larger batches may need more time to thicken.
This vegan copycat Old El Paso enchilada sauce brings convenience and classic flavor to your kitchen without compromise. Enjoy making Mexican meals that everyone can savor!
Related
- Nerf Sniper Rifle Problems and Practical Fixes You Need
- Comparing Nerf Sniper Rifles with Different Scopes: Top Picks
- Top Nerf Sniper Rifles for Kids: Accuracy and Fun Reviewed