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
This tikka masala sauce recipe was adapted from Vegan Richa.
Find my vegan naan recipe here.
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
Servings 4
Ingredients
- 1 head cauliflower cored and chopped
- 1 large sweet potato cubed
- 3 tablespoons grapeseed oil
- 1 teaspoon turmeric powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 ½ teaspoon garam masala
- 6 cloves of garlic minced
- 1 inch fresh ginger 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 vegan yogurt plain & unsweetened
- 1 package tempeh cubed
- 1 teaspoon salt
- ⅓ - ½ teaspoon cayenne pepper
- Cooked white or brown rice
- Cilantro
Instructions
Preheat oven to 375°, and line a baking sheet with a silicone mat or parchment paper.
Toss the cauliflower with 1 tablespoon of grapeseed oil, and spread evenly over the baking sheet.
Do the same with the sweet potato on a separate baking sheet.
Sprinkle on some salt.
Roast for 35-45 minutes, until the vegetables are tender.
Instant Pot Instructions
Turn the Instant Pot onto sauté and add 1 tablespoon of oil to the pot.
Once warm add the turmeric, paprika, coriander, and garam masala and toast for 15 seconds.
Then 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 onions soften.
Add the diced tomatoes, coconut cream, yogurt, tempeh, and salt.
Cancel the sauté setting, place the lid on the Instant Pot, and set it to pressure cook for 12 minutes.
Allow it to natural steam release for at least 10 minutes.
Release any remaining steam, and remove the lid.
Add the roasted vegetables, and stir. Season to taste with more salt if needed.
Serve over rice with cilantro and an extra drizzle of non-dairy yogurt.
Stovetop Instructions
Warm 1 tbsp grapeseed oil in a large pot over medium heat. Add the spices to toast for 15 seconds. Then 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 onions soften.
Add the diced tomatoes, coconut cream, vegan yogurt, tempeh, and salt.
Bring to a low simmer, then place a lid over the pot and cook for 40 minutes.
Add the roasted vegetables, and stir. Season to taste with more salt if needed.
Tried this recipe?Let us know how it was!
