|2 tbsp||vegetable oil|
|3 tbsp||chili powder|
|1/2 tsp||garlic powder|
|1/4 tsp||ground oregano|
|1/4 tsp||cayenne / red pepper|
|2 cups||veggie stock|
Heat the vegetable oil in a pan on medium heat. Add the flour and whisk continuously for a minute. Add in the chili powder, garlic powder, cumin, oregano, cayenne and cinnamon and whisk into the flour.
Slowly add in the veggie stock while whisking continuously to remove any clumps. Simmer for 15 minutes to thicken the sauce. Once the sauce is done remove from heat. I placed mine in a glass measuring cup so it would be easy to pour on enchiladas.
Mole sauce usually uses chicken stock but since this is vegan you can use your favorite vegetable stock. I use the Better than Bouillon No Chicken Base flavor. It tastes like chicken stock but it doesn’t actually contain any chicken. I love this stuff and use it for vegan “chicken” noodle soup too.