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This is a homemade vegan version of enchilada sauce.
Prep Time: 00:05
Cook Time: 00:10
3 tbsp olive oil
3 tbsp flour
1 tbsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp salt
pinch of ground cinnamon
2 tbsp tomato paste
2 cups vegetable broth
1 tsp apple cider vinegar
1Combine the flour, chili, cumin, garlic powder, oregano, salt, and cinnamon into a small bowl and place near the stove.
2In a medium-sized pot, warm the olive oil over a medium heat. Once the oil is heated, pour the flour and spice mixture into the pot. The spices should sizzle on contact with the oil. Whisk consistently until the flour mixture is fragrant and slightly deepens in color, about 1 minute.
3Whisk the tomato paste into the pot. Slowly pour the vegetable broth into the pot and continue to whisk until the lumps are removed.
4Bring the mixture to a simmer. Whisk often while simmering until the sauce has thickened a bit, about 5-7 minutes. A spoon should have a slight resistance as you stir.
5Remove the sauce from heat. Whisk in the vinegar. Add additional salt and/or pepper to taste.
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