Easy Enchilada Sauce

3 Tablespoons vegetable oil
1 Tablespoon flour of choice
1/4 cup chili powder
2 cups vegan chicken-style broth
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt

In a medium saucepan, heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook 30 seconds. Add broth, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook 15 minutes. The sauce will thicken and smooth out. Adjust seasonings, adding salt.. Yields: 2 1/2 cups sauce ( or 20 oz.)