A tasty vegan enchilada sauce made with fingerling potatoes that is different from regular enchilada sauce. Because they are dairy-free, the potatoes give the sauce body and creaminess.
Ingredients: 1 cup diced fingerling potatoes. 2 tablespoons olive oil. 1/4 cup chopped onion. 2 cloves garlic, minced. 1 tablespoon chili powder. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. 1/4 teaspoon dried oregano. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1 15-ounce can tomato sauce. 1 cup vegetable broth. 1 tablespoon maple syrup.
Instructions: Put olive oil in a saucepan and heat it over medium-low heat. Put in the garlic and onions, and cook them until they become clear. Chili powder, cumin, oregano, salt, and pepper should all be added along with the diced potatoes. Stir every now and then for 5 minutes. Add the vegetable broth, maple syrup, and tomato sauce. Mix things together well. Turn down the heat and let the sauce simmer for 15 to 20 minutes, until the potatoes are soft and the sauce gets thick. Take it off the heat and let it cool down a bit. Put the sauce in a blender and blend it until it's smooth. You can use it right away or put it in the fridge in an airtight container for up to a week.
Prep Time: 15 minutes
Cook Time: 25 minutes
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