3 tablespoons flour
1 tablespoon light flavored oil
1 (32 ounce) carton vegan chicken stock or 4 cup water + 2 cubes veggie bullion salt, to taste
2 to 3 tablespoons onion powder, divided
2 tablespoons garlic powder, divided
1/4 cup chili powder, more as needed
1. In a large sauce pan, combine the flour and oil over medium low heat to create a roux. Stir until smooth and stops bubbling, about 1 minute.
2. Slowly, 1/2 cup at a time, whisk in stock until dissolved. Once all of the stock has been added, start with a pinch of salt, 1 tablespoon onion powder, and 1 tablespoon garlic powder and 1/4 cup chili powder. I find I use a ton of chili powder for rich flavor that isn't watery. It won't necessarily make it any hotter, richer.
3. Let the mixture come up to a low boil for 10 minutes and taste. Add seasonings and chili as needed. I do generally use the full 3 tablespoons onion, and 2 tablespoons garlic and at least 1/4 cup chili powder.
4. After seasonings are good and it's simmered for another 5 minutes or so, check the consistency. It should be like gravy, not too thick not too thin. If its too thick, it will turn to gel when its baked. Once finished, pour over a pan of enchiladas or freeze until needed.