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Vegan Green Enchilada Sauce Recipe

Vegan Green Enchilada Sauce Recipe

Quick and easy green enchilada sauce that's worth making!! All you need is a baking sheet and a high speed blender! Perfect for enchiladas, tofu scramble, taco salad, or salsa!

This sauce is so yummy! I used to buy enchilada sauce in a can or jar but this recipe is too easy! Use the following ingredients for your green enchilada sauce, or add your own to improvise:

Vegan Green Enchilada Sauce Ingredients:

  • 1-2 tsp avocado oil

  • 6-10 tomatillos, husks removed and rinsed

  • 1 large or 2 regular sized poblano peppers, halved longwise with stem and seeds removed

  • 1 Anaheim pepper, halved longwise with stem and seeds removed

  • 1/2 small white or yellow onion, cut into large wedges

  • 1 Jalapeño, halved longwise with stem and seeds removed. depending on spice level of jalapeño feel free to use 2 here

  • 1 tsp veg bouillon, mixed in 3/4 cup of water or substitute: 3/4 cup of veg stock

  • 4-5 garlic cloves

  • Juice from 1 lime

  • 1/2 tsp of sea salt

Vegan Green Enchilada Sauce Directions:

  • Preheat the oven to 450 degrees F and lightly grease baking sheet.

  • Place on baking sheet: whole tomatillos (husks removed), poblanos (cut side down), onion wedges, and jalapeños. Place the whole garlic cloves underneath one of the poblano pepper halves.

  • Bake for 15-20 minutes, flip with tongs halfway through.

  • When golden and bubbly, remove from the oven and let cool slightly.

  • Once cooled, add to your vitamix or high speed blender with veg broth (or water and bouillon) lime juice, and salt.

  • Taste and adjust as needed, adding more lime juice for acidity, jalapeño for heat, or salt for overall flavor.

  • Best when fresh, but you can add some water to thin it out if you are making this ahead of time!

  • Perfect for enchiladas, salsa, tofu scramble, etc.

  • Store leftovers covered in the refrigerator for up to 4-5 days or in the freezer for up to 1 month.

Inspired by: Minimalist Baker


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