Homemade Enchilada Sauce that is vegan too! My husband does a lot of the savory recipes for this blog. This homemade enchilada sauce recipe is all his. This vegan enchilada sauce is super easy to make.
It’s packed with flavor since we roasted the tomatoes prior to using in the sauce recipe. Not only does this homemade sauce taste delicious, it will make your house smell amazing too!
Most store bought enchilada sauces contain unwanted additives and also processed sugar. This sauce recipe containes neither!
Some of the other recipes my husband has created are the Peanut Noodle Stir Fry, Sweet Potato Chili and Pumpkin Enchiladas.
This enchilada sauce is vegan, gluten free and paleo approved. This sauce recipe makes a big batch and freezes well. I hope you enjoy it.
Homemade Enchilada Sauce
Homemade Enchilada Sauce
You will never need store bought sauce again!
Ingredients
- 6 cups heirloom tomatoes roasted and pureed
- 2 T avocado oil
- 2 T chili powder
- 2 tsp cumin
- 1-2 cloves garlic
- 1/2 tsp dried oregano
- 1/2 T coconut sugar
- 1 tsp sea salt
- 3-4 T arrowroot
Instructions
- Preheat oven to 350.
- Core about 10 large heirloom tomatoes.
- Brush the tomatoes with oil and place on a lined baking sheet .
- Roast in the oven for 60 minutes.
- Remove the skin of the tomato. You can save the skins for homemade vegetable broth .
- Once they are cooled a bit, puree the tomatoes in a blender until smooth.
- Pour the pureed tomatoes in a sauce pan.
- Add all the spices into the pan and stir.
- Cover the pan with a lid and let simmer for 2 hours on low heat stirring occasionally.
- At the end, stir in arrowroot to let thicken.
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