This vegan tikka masala is the perfect well rounded meal! It’s easy to make, filled with delicious veggies and is protein rich from the perfectly texture crispy chickpeas.
This post was originally published on November 4, 2019.
This is a sponsored conversation written by me on behalf of Maya Kaimal. The opinions and text are all mine.
You can eat it as is or serve it over a bowl of rice for a hearty filling meal. Got to love an easy dinner!
The best part is that the tikka masala sauce is used in three ways, to coat the veggies, mix with the chickpeas and then as an extra drizzle on top for extra flavor!
How to Make Vegan Tikka Masala
Tikka Masala is usually served with chicken, but there is no rule against using veggies for a meat free vegetable tikka masala version. You can even make a chickpea tikka masala for a protein type base. Either way, when it’s an easy clean out the fridge kinda meal you are set!
- Green beans
- Red onion
- Ready cooked rice
- Cooked riced cauliflower
- Tikka masala sauce
- Lime wedges
Step by Step Instructions
- Gather any veggies in the fridge, your chickpeas and rice (mix riced cauliflower with the rice to get in extra veggies).
- Roast your veggies and chickpeas with tikka masala.
- Serve all together with more sauce!
Tips for choosing a tikka sauce
When it comes to tikka masala, first you need to make sure that you are looking for the base of the cream. If you are dairy free, make sure it is made with a dairy free milk. Dairy free tikka masala is usually made with coconut milk.
Also, you want to look at the spiciness of the sauce. If there is a lot of spice in it, and you don’t like spice, then move on to another sauce or find a homemade recipe that works for your spice level.
In general, if I am buying sauces I like to choose those with mostly whole food ingredients. The first 2-3 ingredients should be whole foods and not sugars or oils. I am okay with those two things being in my store bought food, because balance, but it’s better when they are further down the line.
While you can definitely make your own tikka masala sauce and use the same way, for those of us that need something fast and easy, the Maya Kaimal bottled brand is amazing. You can also find this vegan tikka masala sauce in the refrigerated section of the store, I got some at Costco for a great deal!
Huge bonus is that the ingredients are all great and things you would use if you made it at home. Love it when that happens!
They also make an amazing ready to serve surekha rice! It comes in a pouch, I tried the perfectly plain flavor, and it has an awesome texture.
What to Serve with Tikka Masala Sauce
Serve as a bowl or even in a wrap or flatbread. Adding the riced cauliflower is optional but it goes great with the sauce and a perfect way to get kids an extra veggie dose!
You really can use just about anything with this tikka masala sauce. Here are some of our favorite veggies that go fabulously:
- Green beans
- Butternut squash
- You can add as little or as much sauce as you want to the veggies. I wouldn’t suggest over-saturating them or the chickpeas because they won’t crisp as well and the sauce will burn.
- Parchment paper not only makes the cleanup process easier, it also helps to crisp the chickpeas and veggies.
- Make it spicier by adding jalapeños to your veggie mix.
- You can also add a little cayenne pepper or crushed red pepper to the sauce or on top, or you can even add some of your favorite hot sauce.
- Tikka masala sauce can be kept in the refrigerator for up to 7 days once opened.
- To freeze, cover with plastic, making sure it seals right over the top of the sauce to prevent freezer burn, and store it in the freezer until you are ready to use.
- Once ready, defrost it slowly and then heat it in the microwave or stovetop on low until warm.
For those of us that don’t have a lot of experience with Indian food, tikka masala is a great sauce to start with. It has a creamy tomato base and a mix of different spices. It can be a touch on the spicier side but usually pretty mild. It isn’t super strong with traditional Indian flavor so it really pairs with just about anything and most people like it.
Almost anything goes amazingly well! Our favorites include broccoli, mushrooms, carrots, onions, spinach, and zucchini.
Absolutely! Especially one with whole food ingredients like this one. Although I doubt you will have leftovers with this brand, you can always freeze any leftover sauce in an airtight container.
More Vegan Dinner Recipes
Keep your family’s bellies full with these easy and delicious plant based meals:
- Vegan Broccoli Cheddar Soup
- Carrot Dogs
- Healthy Veggie Mac and Cheese
- Easy Lentil Veggie Burger
- Loaded Baked Potatoes
- Ultimate Vegan Burritos
Vegan Chickpea and Veggie Tikka Masala
- 1 cup broccoli , cut into bite sized pieces
- 1 cup green beans , cut into pieces
- 1 cup mushrooms , cut into fourths
- 1 cup chopped red onion
- 1 ½ cups chickpeas , drained and rinsed (about one 15 ounce can)
- 2 cups ready cooked rice , I used the ready rice by Maya Kaimal
- 1 cup cooked riced cauliflower , optional (I used frozen)
- ½ cup tikka masala sauce , plus more to drizzle over the top (I used the Maya Kaimal brand)
- Cilantro , optional for garnish
- Lime wedges , optional for garnish
- Preheat oven to 450 degrees.
- Mix veggies with ¼ cup tikka masala sauce and put on a parchment lined cookie sheet.
- Mix chickpeas with ¼ cup tikka masala sauce and put on another parchment lined cookie sheet.
- Bake veggies for 20-25 minutes. Bake chickpeas for 30-35 minutes.
- Mix rice and cauliflower rice together, if using.
- When done serve the chickpeas and veggies over the rice and top with more tikka masala sauce. Garnish with lime and cilantro if using.
- You can use any other veggies you like, see post for ideas. Just make sure total amount is around the same.
- You can make your own tikka masala, but I like using this one for a very quick and easy dinner.
- You can also cook your own rice, but this ready rice made this dinner super fast.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.