Mix the flour and the spices (chili powder, cumin, garlic powder, oregano, and salt) in a small bowl until well combined. Set aside.
Add the oil to a saucepan and cook over medium-high heat. When it’s hot, add the flour mixture and cook for 1 to 2 minutes, whisking constantly.
Incorporate the tomato pasteand cook for 1 to 2 more minutes, whisking constantly.
Gradually pour in the vegetable stock, whisking constantly to combine until no lumps remain.
Reduce the heat to medium-low, uncover, and simmer for about 10 to 15 minutes until the red enchilada sauce has slightly thickened.
Use immediately to make vegan enchiladas or your favorite Mexican-style recipes.
Keep the leftovers in a sealed container in the fridge for up to 1 week or in the freezer for up to 3 months.
Use gluten-free flour if needed.
Feel free to add any spices or herbs you like.
Tomato paste can be replaced with the same amount of tomato sauce.
If you’re not into spicy food, reduce the amount of chili powder.
This recipe calls for traditional American chili powder, not cayenne. Cayenne and international chili powders are usually incredibly spicy. So if you live outside of the United States, please keep that in mind. If you can only find cayenne, add it to taste until the sauce is okay for you, but not too spicy.