12.21.2018 / By Jenne / 19 Comments
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This year has been a long and wonderfully busy one for me. My cookbook was released on February 6, I got married on April 29, I got pregnant a little while after that (my baby is due early next year!), and so many smaller wins on top of that. One of the things I’m most grateful for in 2018 is my great health through all of the busy days, constant travel, many months of pregnancy, and restless nights. I’ve had a couple annoying health things––well, basically just dealing with moderate morning sickness for 7 weeks in the first trimester of my pregnancy––but I came out of it so strong thanks to my whole food vegan diet and lifestyle.
Throughout the year I’ve used food, exercise, and mindfulness to give myself the energy, immunity, and positivity to make the most of every day. And one of the meals I’ve loved the most in 2018 has been this nutritious and nourishing tempeh tikka masala!
When I was a kid chicken tikka masala was my favorite thing to order at Indian restaurants. I loved the rich, creamy gravy, and the beautiful red color. Unfortunately it always gave me a stomach ache because like most of us I could never digest milk from another animal. Fast forward to 2018, and I discovered this vegan tikka masala sauce recipe on the Vegan Richa blog. I tried it once, and have made it at least once a week ever since. The sauce has all the good stuff I remember from the chicken tikka masala I loved as a kid: it’s creamy, tomato-y, and full of complex spices. It’s totally comfort food, and at the same time it’s totally healthy! In addition to the fiber- and protein-rich tempeh, this tikka masala has vitamin-rich sweet potatoes, and cancer-fighting cauliflower. Every ingredient boasts its own nutritional benefits. It’s no wonder this comes out as one of my favorite recipes of 2018!
Let me know what you think about this tempeh tikka masala!! Hopefully it’ll become a favorite in your home too 🙂
Jenné
Indulge in this flavorful Vegan Tikka Masala recipe, full of rich and aromatic Indian flavors. It is super easy to prepare in the Instant Pot and makes a great protein-rich meal.
4.63 from 8 votes
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Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine Indian
Servings 4
Ingredients
- 1 large head cauliflower cored and cut into florets
- 1 large sweet potato cubed
- 3 tablespoons grapeseed oil or vegetable or canola oil
- 1 teaspoon turmeric powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 ½ teaspoon garam masala
- 6 cloves garlic minced
- 1 inch fresh ginger peeled and minced
- ½ yellow onion diced
- 1 red bell pepper diced
- 1 28 oz can of diced tomatoes
- ¼ cup coconut milk or coconut cream
- 1 cup plain and unsweetened vegan yogurt
- 1 8 oz package tempeh cubed
- 1 teaspoon salt
- ⅓ - ½ teaspoon cayenne pepper to taste
- Cooked white or brown rice to serve
- Chopped Cilantro to serve
Instructions
Roasted Vegetables
Preheat the oven to 375ºF and line two baking sheets with silicone mats or parchment paper.
Toss the cauliflower with 1 tablespoon of grapeseed oil in a large mixing bowl. Spread the florets evenly over one of the baking sheets.
Toss the cubed sweet potato with another tablespoon of oil in the mixing bowl. Spread the potatoes evenly over the second baking sheet.
Season the vegetables with salt.
Roast the vegetables for 35-45 minutes, until the vegetables are tender. Stir the vegetables halfway through the roasting process if they appear to roast unevenly.
Tempeh Tikka Masala
Turn the instant pot on the sauté setting and add 1 tablespoon of oil to the pot. Once the instant pot is warm, add the turmeric, paprika, coriander, and garam masala and toast for 15 seconds.
Add the garlic and ginger and stir well to sauté for another 15-30 seconds.
Add the onion and pepper and continue to sauté until the onions soften.
Add the diced tomatoes, coconut cream, yogurt, salt, and tempeh to the Instant Pot. Cancel the sauté setting, place the lid on the Instant Pot and set it to pressure cook for 12 minutes. After the cooking time. allow the steam to release naturally for at least 10 minutes. Release any remaining steam and remove the lid.
Add the roasted vegetables and stir until well combined. Season to taste with more salt or spices if needed. Serve over rice with cilantro and an extra drizzle of non-dairy yogurt.
Notes
Storage Directions
- Refrigeration: Allow leftovers to cool completely before storing them in an airtight container in the refrigerator for 3-4 days.
- Freezing: Cool leftovers in a freezer-safe container, leaving space at the top for the food to expand, and freeze for up to 3-4 months.
- Reheating: Warm leftovers on the stovetop or in the microwave until heated through. If frozen, allow it to tFaschaw overnight in the refrigerator before reheating.
Recipe Pro-Tips
- Use quality spices. Opt for fresh, high-quality spices that have a good expiration date to elevate the flavors in this dish.
- Marinate the tempeh. This is completely optional and an additional step, but you can further enhance the flavor of the tempeh by marinating it with some of the spice blend for at least 30 minutes before cooking.
- Add extra heat. If you want to add more spice to this Indian tempeh recipe, use more cayenne pepper or add fresh chili peppers for an extra kick.
Keyword tempeh tikka masala, vegan tikka masala
Tried this recipe?Let us know how it was!
