2 1/2 cups veggie broth
3 tablespoons olive oil
2/3 cup chopped onion
3 tablespoons minced garlic
1 teaspoon dried oregano
1 1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 tablespoons hot chili powder
3 tablespoons flour
1 1/2 ounces of vegan baking chocolate
Heat oil in large saucepan over low heat. Saute onion, garlic, oregano, cumin and cinnamon until the onion is tender.
Mix in chili powder and flour. Stir for a minute or two.
Whisk in broth slowly. Start with just a drizzle and whisk until it is blended.
Turn the heat up until the mixture boils. Let it boil until the sauce is reduced - about 15 minutes. Reduce heat and stir in chocolate. Stir until fully blended.
Serve over a nice big slice of homemade seitan or enchiladas.