From our friends at My Whole Food Life
Homemade Enchilada Sauce that is vegan too!
This vegan enchilada sauce is super easy to make.
It’s packed with flavor since you roast 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!
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.
You will never need store bought sauce again!
Yields: 4 cups sauce
Prep Time: 5 min
Cook Time: 3 hr
Total Time: 3 hr, 5
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
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.
the end, stir in arrowroot to let thicken.