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.
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: Main Course
Cuisine: Indian
Keyword: tempeh tikka masala, vegan tikka masala
Servings: 4
Author: Jenné
Ingredients
1large head cauliflowercored and cut into florets
1large sweet potatocubed
3tablespoonsgrapeseed oilor vegetable or canola oil
1teaspoonturmeric powder
1teaspoonsmoked paprika
1teaspoonground coriander
1 ½teaspoongaram masala
6clovesgarlicminced
1inchfresh gingerpeeled and minced
½yellow oniondiced
1red bell pepperdiced
1 28 ozcan of diced tomatoes
¼cupcoconut milk
1cupplain and unsweetened vegan yogurtor 1 cup coconut milk
18 oz package tempehcubed
1teaspoonsalt
⅓ - ½teaspooncayenne pepperto taste
Cooked white or brown riceto serve
Chopped Cilantroto 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.
Roast the veggies until golden brown. Golden edges mean more flavor.
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.