Vegan tikka masala

This tasty dish is very popular in Great Britain, although its origin is not clear. Some people place its origin in India. The classic tikka masala consists of chicken marinated in different spices that give it that characteristic orange colour. In this recipe we will use textured soya to make this delicious and tasty dish vegan.
Rations 4 people
Prep Time45 mins
Cooking time25 mins

Products to prepare it with

Ingredients

For the vegan tikka masala

  • Unsweetened vegetable coconut yoghurt 125 g
  • Juice of one lemon
  • 6 cloves of garlic
  • 1 teaspoon of ginger powder or grated
  • 1 teaspoon of salt
  • 2 teaspoons of Garam Masala
  • 2 teaspoons of paprika or sweet paprika
  • 2 teaspoons cumin powder
  • Vegetable milk with almonds 80 ml
  • Textured soya 130 g

For the vegan tikka masala sauce

  • White onion 200 g
  • 6 cloves of garlic
  • Olive oil 30 ml
  • 2 teaspoons of ginger powder or grated
  • 2 teaspoons cumin powder
  • 2 teaspoons of powdered or grated turmeric
  • 1 teaspoon chilli flakes or powder
  • 2 teaspoons paprika or sweet paprika
  • 2 teaspoons Garam Masala
  • Tomato sauce 700 ml
  • Water 300 ml
  • Unsweetened vegetable coconut yoghurt 200 g
  • 10 fresh coriander leaves

Step by step preparation

For the vegan tikka masala

  • Open the Chefbot, put the blade accessory, add the 125 g vegetable yoghurt, juice of one lemon, 6 cloves of garlic, 1 teaspoon of ginger, 1 teaspoon of salt, 2 teaspoons of Garam Masala, 2 teaspoons of paprika or sweet paprika, 2 teaspoons of cumin and 80 ml of vegetable almond milk and chop for 20 seconds at speed 6.
  • Pour the sauce we have just prepared into a bowl, add the textured soya, mix it with a fork or spoon so that the soya absorbs the flavour and is hydrated. Leave to marinate for 20 minutes.

For the vegan tikka masala sauce

  • Open the Chefbot, put the blade accessory, add 200 g of white onion and 6 cloves of garlic and chop for 30 seconds at speed 6.
  • Open the Chefbot, place the stir paddle accessory and, with the help of the spatula, push what may have stuck to the walls. Add 30 ml of olive oil, 2 teaspoons of ginger powder, 2 teaspoons of cumin powder, 2 teaspoons of turmeric, 1 teaspoon of chilli, 2 teaspoons of paprika or sweet paprika and 2 teaspoons of Garam Masala and cook over a low heat at 100°C for 5 minutes at speed 1.
  • Open the Chefbot and add 700 ml tomato sauce, 300 ml water, 200 g yoghurt and the marinated soya and simmer at 100°C for 20 minutes at speed 1.

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