This recipe was taken from the Oh She Glows Cookbook by Angela Liddon. It's excellent addition to any Mexican dish that needs a little kick, especially this tasty recipe for sweet potato black bean enchiladas! In less than 5 minutes you'll have this sauce thrown together and ready to go.
Ingredients:
2 tablespoons vegan butter or coconut oil
2 tablespoons flour (use any kind of flour you prefer, GF if you need to)
4 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 cup tomato paste or marinara sauce
1 3/4 cups vegetable broth
1/4-1/2 teaspoon salt to taste
Directions:
In a saucepan, melt your butter or oil and stir in the flour until a thick paste forms. Stir in spices until combined. Cook until fragrant.
Add tomato paste and brown. Whisk until smooth and bring to a low boil over high heat. Reduce heat to medium to maintain a simmer. Stir in salt to taste and cook for a few minutes until thickened. Add more broth if you desire a thinner consistency.
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