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a jar with a silver spoon in it of a red enchilada sauce.
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4.50 from 4 votes

Red Enchilada Sauce Recipe

This is the BEST vegan red enchilada sauce recipe! Throw out the cans and be amazed at how great this tastes! Completely vegan, gluten free, and Top 8 Allergen Free.  
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Condiment
Cuisine: Mexican
Servings: 4 servings (½ cup)
Calories: 227kcal

Ingredients

Instructions

  • Roughly chop 1 red onion and 8 cloves garlic. 
    *If doesn't have to be finely chopped or minced as this will go into a blender later. 
  • Remove the stem and seeds from dried ancho chilis.
  • Add 2 tablespoon oil to a large skillet over medium heat. 
  • Saute red onions for 3-5 minutes, until translucent, stirring often so they don't burn. 
  • Add in garlic. Cook 1 minute.
  • Add in the de-stemmed mild ancho chilis. Let cook for 3 minutes on each side to bring out flavors of the chilis. 
  • Add in 3 cups vegetable stock, along with 1 adobo chili and 1 tablespoon of the sauce from a can of chipotles in adobo sauce. 
  • Bring to boil, reduce and cook for 5 mins.
  • Add in tomato paste, cumin, garlic powder, marjoram, smoked paprika, salt pepper, vinegar, and brown sugar. Stir well. 
  • Cook for 10 mins. 
  • Remove from heat. 
  • Transfer to a blender and blend until smooth & creamy. 
  • In the same skillet you used, add enough oil to coat the bottom of the skillet. Heat over medium high.
  • Once hot, pour the sauce from the blender back into the skillet and fry the sauce. Cook for 1 minute then turn heat down to medium and cook for 5 minutes.  
    *This is frying the sauce and developing a deeper and richer taste.  You could skip this step and use from blender, but it's much better this way.
  • Use immediately or let cool completely and store in an air tight container in the fridge for up to 4 weeks. 

Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 

Nutrition

Serving: 0.5cup | Calories: 227kcal | Carbohydrates: 35g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 2175mg | Potassium: 922mg | Fiber: 9g | Sugar: 19g | Vitamin A: 7090IU | Vitamin C: 20.1mg | Calcium: 52mg | Iron: 3.4mg