Vegan Enchilada Sauce

This is good on enchiladas or tostados or anything! Simple to make!

  • 4 cups of vegetable broth
  • 5 tablespoons of mild chili powder
  • ½ teaspoon of garlic salt 
  • 1 teaspoon of cumin 
  • 4 tablespoons of cornstarch with 2 tablespoons of water 

Combine vegetable broth, chili powder, garlic salt, and cumin and bring to boil. Mix cornstarch with water and make a paste then add to broth. Boil hard for 1-5 minutes until it thickens. Turn off heat and cover for a few minutes to let the flavors blend together. Heat before serving.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.