Enchilada Sauce
  • 1 tablespoon neutral coconut oil
  • 1 small yellow onion - chopped
  • 1 teaspoon cumin seeds
  • 3 garlic cloves - sliced
  • 1 jalapeño - seeded and minced
  • 28 oz box or can crushed tomatoes
  • 1 tablespoon smoked paprika
  • 1 cup mung bean broth (from above)
  1. Warm the coconut oil in a deep saucepan over medium heat. Add the onion, cumin and a pinch of salt and sauté for 5 minutes, until translucent. Add the garlic and jalapeño and sauté for another 2 minutes.
  2. Add the tomatoes, smoked paprika and mung bean broth and simmer for another 10 minutes, or until the sauce is thickened. Let cool and store refrigerated in an airtight container, until ready to use.
Recipe by Golubka Kitchen at https://golubkakitchen.com/plant-based-winter-meal-plan-part-1/