By the Gracious Vegan
Enchilada fads come and go. I grew up in California I the 1960s and 70s and like classic red enchilada sauce. I know it may not be as authentic as others, but it’s familiar and comforting, and it doesn't have the sugar, oil, and preservatives you might find in canned sauces. You can add cayenne pepper if you want more heat.
Makes 4 cups
Water-sauté the onions and garlic in a large frying pan or medium-large sauce pan.
2 cups chopped onion
4 cloves garlic, chopped
Add the following ingredients. Simmer uncovered 10 minutes.
4 cups tomato sauce
1 cup vegetable broth
2 Tablespoons chili powder
1.25 teaspoon salt
2 teaspoon cumin
2 teaspoons oregano
1/4 teaspoon freshly ground black pepper
When cooled a bit, use an immersion blender to create a smooth sauce, or leave it chunky, as desired.
Timing: about 25-30 minutes
Nutrition: whole-food unprocessed; WFPBNO
Nutritional information (per cup): 86 calories, 1g fat, 0g sat. fat, 19g carbs, 1096mg sodium, 5mg fiber, 4g protein