3TflourWFPB compliant flour like whole wheat pastry flour, use gluten free flour if desired.
2Tchili powdersee notes
3Ttomato paste(low sodium)
2 1/2cupsveggetable brothsee notes
Sea salt to taste
Mix the dry ingredients (flour and spices) in a small bowl, stir to combine, and set aside.
Heat a medium sauce pan over medium heat, and add the tomato paste. Stir to heat through, about 30 seconds.
Add the flour and spices mixture, and stir well to combine and heat through, about 1 minute.
When the mixture in the pan is hot and bubbling, begin adding the veggie broth a little (about 1/2 cup) at a time, whisking vigorously to break down any lumps. When the sauce is hot and bubbling, add more veggie broth and whisk. Repeat this step until all of the broth has been added to the pan.
Cover and simmer on low heat for 5-10 minutes to allow the flavors to marry.
Choose your chili powder wisely. I used a relatively mild store-bought chili powder blend (chili pepper, cumin, oregano, coriander, etc.) for this recipe. Don't substitute very hot chili powders (such as 100% chipotle chili pepper powder) unless you like your enchilada sauce VERY hot. Or, swap about 1/2 tsp of hot powder for 1/2 tsp of the regular chili powder if you like a little heat/enjoy chipotle flavors.Avoiding lumps. It's easier to avoid lumps if the broth is hot. Also, don't use a non-stick pan as the coating might scratch--you're going to want to whisk very vigorously to break up any lumps.Safety first! To be safe, don't add flour to a dry pan and be careful not to spill it onto an open flame. It's flammable!