Plant-based Enchilada Sauce (grain, nut, gluten & sugar-free)
Introducing my Plant-based Enchilada sauce ! A really dark red in colour, very tasty, has a great depth of flavour. Perfect for freezing in portions & very easy to make as well. This goes perfectly with all Mexican flavoured foods including my Enchiladas plus the Coriander & Lime cream! An excellent Optifast Intensive Enchilada sauce as it is so low cal & carb.
Hope you like it,
Joni
Plant-based Enchilada Sauce (Grain, nut, gluten & sugar-free)
2016-05-05 04:13:03
Serves 8
A smooth & rich & spicy tomato sauce, onion helps to thicken it up without the need for any grain or butter to thicken. Excellent for anything Tex-Mex !
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
- 1 tbs olive oil
- 1 red onion, diced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- Pinch of cayenne pepper (optional)
- 250g (1 cup) salt-reduced tomato paste (or two Leggos 140g tubs)
- 3 cups salt-reduced vegetable stock
- Cracked black pepper & salt
Instructions
- In a medium pot add the olive oil & onion. Stir for a few mins until it is starting to brown nicely. Add all the herbs & spices and cook for a couple of mins stiring occasionally. Add the tomato paste & stock and stir. Turn heat down to low and cook uncovered for 10 mins.
- Remove from heat at blitz until it is a smooth red thick sauce. Check the heat and adjust with a little more cayenne pepper if needed.
Notes
- You can also leave it chunky if you prefer it that way
- Freezes very well, an excellent one for ice cube trays for a quick spicy sauce for vegetables
Adapted from Fearless Fresh
Adapted from Fearless Fresh
Opti Cook https://opticook.org/
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