Tikka Masala is a popular dish in Indian cuisine, known for its rich and flavorful sauce. It’s traditionally made with chicken, but can be easily adapted to a vegan diet.
Why Choose Vegan Tikka Masala Chickpea Recipe?
Vegan Tikka Masala Chickpea recipe is a delicious, nutritious, and cruelty-free alternative to traditional Tikka Masala.
It’s packed with plant-based proteins from chickpeas, making it a satisfying and wholesome meal.
This recipe is one of the most popular vegan recipes on my site and for extremely good reason.
This is gonna be one of the best vegan recipes you ever make and you’re gonna want to make it all the time.
Chickpeas in Tikka Masala Sauce is a current favorite in my house. Vegan Tikka Masala is always associated with grilled meats or paneer.
Tofu, tempeh, seitan, or Butler Soy Curls make for the most-used substitutes for animal products, but there are lots more you can add to this sauce.
Add chickpeas, lentils, or some roasted vegetables for a great dinner.
Try this recipe below with chickpeas and you might never go back to tofu.
Serve this dish over cooked rice or with flatbread.
Easy Vegan Tikka Masala Chickpea | easy RecipeCourse: Lunch, Recipe, MainCuisine: Indian, VeganDifficulty: Medium
This Vegan Tikka Masala Chickpea recipe is a delicious, nutritious, and cruelty-free alternative to traditional Tikka Masala.
Packed with plant-based proteins from chickpeas and a flavorful tikka masala sauce, it makes a satisfying and wholesome meal.
Whether you’re a long-time vegan or just exploring plant-based cuisine, this tikka masala is a delightful addition to your recipe collection. Enjoy the rich flavors while nourishing your body with essential nutrients.
1 recipe Tikka Masala Sauce
ounce [425g]) cans chickpeas or 3 cups (500g) cooked chickpeas, drained and rinsed
1 cup (240ml) water or plain unsweetened nondairy milk Salt, to taste
1 cup (30g) tightly packed baby spinach (optional) Dash cayenne
Dash Garam Masala
1/4 cup (10g) chopped fresh cilantro
- Combine the tikka masala sauce, chickpeas, and water in a medium saucepan over medium heat.
- Cover the saucepan and bring the mixture to a boil, about 5 minutes.
Add the salt.
- Taste and adjust the seasonings. Continue to cook for another 10 minutes so the sauce thickens and the chickpeas soften.
- Add the spinach (if using) during the last 2 minutes of cooking. Garnish with the cayenne, garam masala, and cilantro.
Use 3 cups (600g) cooked lentils instead of the chickpeas.
Use 1 1/2 cups (250g) cooked chickpeas and 1 1/2 cups (100g) finely chopped vegetables, such as cauliflower, bell peppers, sweet potatoes, or zucchini.