Enchilada Sauce (GF Vegan)

This enchilada sauce is wonderful and packs a mighty punch.  Brilliant served with vegetables, meat or fish.

If you prefer a little less spice then halve the amount of chilli.

Makes 16 servings

Macros per serving:

Calories 38, Protein 1g, Carbs 5.63g, Fiber 0.63g and Fat 1.5g

  • 1 Tbsp Coconut Oil
  • 150g White Onion
  • 4 Cloves of Garlic
  • 180g Yellow and Green Pepper
  • 2 Tsp Oregano
  • 3 Tsp Cumin
  • 3 Tbsp Chilli Powder
  • 1.5 Tsp Smoked Paprika
  • 425g Passata
  • 250ml Vegetable Stock

You will need:

  • Large Saucepan
  • Spatula
  • Scales / Measuring Jug / Measuring Spoons
  • Vegetable Chopping Board
  • Sharp Knife
  • Food Blender (hand held or not)
  • Airtight Container
  • Heat the coconut oil over a medium heat

  • Finely chop the onion and garlic

  • Add to the pan and cook for 3 minutes

  • Core, deseed and chop the peppers

  • Add to onions and garlic and cook for another 3 minutes

  • Add herbs and spices to pan

  • Stir in well and cook for 2 minutes

  • Add passata and vegetable stock and simmer for 10 minutes.

    Then blitz with a blender until smooth

  • Keep in an airtight container in the fridge.

    Lasts for 5 days.