Enchilada Sauce

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  • Makes about 9 cups

This tangy sauce is exactly what you need to prepare Potato Enchiladas or a South-of-the-Border Pizza. And when there’s some on hand in the refrigerator, a very quick meal can be made by stirring some sauce into a pot of rice, beans, and sautéed onions and peppers.

From The Forks Over Knives Plan

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Ingredients

  • 1 large yellow onion, roughly chopped
  • 3 pounds tomatoes, cored and roughly chopped
  • 1 (6-ounce) can tomato paste
  • 3 cloves garlic
  • 1 tablespoon ground cumin
  • 2 tablespoons sweet paprika
  • ¼ teaspoon smoked hot paprika
  • 1 tablespoon onion powder
  • 1½ teaspoons garlic powder
  • 1½ teaspoons dried oregano
  • Sea salt
  • ½ teaspoon arrowroot powder

Instructions

  1. In a blender or food processor, combine the onion, tomatoes, tomato paste, and garlic. Blend until smooth. (Do this in batches if necessary.)
  2. Transfer to a saucepan and stir in the cumin, paprika, onion powder, garlic powder, oregano, a generous pinch of salt, and 3 cups water. Bring to a boil over medium heat and cook for 10 to 15 minutes.
  3. Meanwhile, in a small bowl, mix the arrowroot powder with 1 tablespoon water, stirring well to avoid any lumps. Add this to the sauce, stirring well.
  4. Simmer, covered, for 15 to 20 minutes, until the sauce reduces a bit and is fragrant. Taste and adjust the seasoning.
  5. Store in an airtight container in the refrigerator for up to 7 days.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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