Veganize your enchilada cravings by trying these healthy enchilada sauce recipes!
The first recipe is for green sauce, a classic which pairs perfectly with a black bean filling and a cashew cheese topping. The key to the sauce is using fresh tomatillos which are mild yet flavorful. The second recipe is for red enchilada sauce which tastes amazing when paired with pinto beans, sauteed onions, and fresh guacamole. Both recipes are wholesome, plant-based, and gluten-free! Try making this with homemade vegetable broth for an added health bonus. If you do choose store-bought broth, make sure you select low-sodium and organic.
Red Enchilada Sauce
Ingredients
2 cups vegetable broth
2 tablespoons olive oil
2 tablespoons flour (use gluten-free all purpose or rice flour to make GF)
3 tablespoons chili powder
1 tablespoon tomato paste
1 tablespoon dried oregano
½ teaspoon sea salt
Directions
Heat the oil and flour over medium heat. Whisk together to form a roux. Add spices and tomato paste and whisk again.
Slowly add in the vegetable broth, whisking as you go. Continue whisking until smooth. Let simmer over medium heat for 5 minutes, or until thickened slightly. Pour the sauce over enchiladas and bake for 20-30 minutes.
Green Enchilada Sauce
Ingredients
2 cups vegetable broth
10 tomatillos, de-husked and rinsed
1 jalapeno, sliced and de-seeded
2 garlic cloves
½ lime, juiced
½ teaspoon sea salt
Directions
Slice the tomatillos in half and place into a large pot. Add the sliced jalapeno, garlic cloves, vegetable broth, and sea salt. Heat over medium-high heat and let come to a simmer. Cook for 12-15 minutes, until all are softened.
Using a slotted spoon, transfer the tomatillos, jalapeno, and garlic to a blender. Scoop out one cup of vegetable broth from the pot and pour into the blender. Blend until smooth. Pour the sauce over enchiladas and bake for 20-30 minutes.
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All Images via Karissa Bowers
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