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Vegan Baked Tikka Masala Bowl with Turmeric Rice
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Vegan Baked Tikka Masala Bowl with Turmeric Rice
This versatile and flavor-bomb incorporating Indian and Mediterranean flavors will be a perfect addition to your Vegan-uary, or even for a meat-free meal prep!
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 2-4 1x
- Category: Vegan
- Method: Baking
- Cuisine: Indian
Ingredients
Scale
Proteins and Veggies
- 1 cup soy curls – You can substitute one package of extra firm tofu, pressed, or pre-cooked chicken strips
- 1 cup vegan chicken-flavored stock -You can substitute veggie stock, water, or chicken stock.
- 1 teaspoon Better Than Bouillon Vegetarian Roasted Chicken or Vegetable
- 15.5 oz can garbanzo beans (chickpeas), drained and rinsed
- 2 Tablespoons olive oil
- 1 Tablespoon Tikka Masala spice
- 1/4 teaspoon salt (or to taste)
- 2 cups fresh or frozen veggies of your choice
Turmeric Rice
- 1 cup long grain rice, rinsed three times
- 1 1/2 cup vegan chicken-flavored stock – You can substitute veggie stock, water, or chicken stock.
- 2 Tablespoons olive oil
- 4 cloves garlic, minced
- 1 1/2 teaspoon turmeric
- 1/4 cup onion, diced
- 1/2 teaspoon salt (or to taste) – depends on how salty your stock or water is
Lemon Garlic Tahini Sauce
- 4 Tablespoons tahini
- 1 Tablespoon lemon juice
- 2–3 Tablespoons water
- 2 cloves garlic, minced finely
- 1/4 teaspoon salt (or to taste)
Instructions
- Preheat oven to 350.
- Soak Soycurls in vegan chicken flavored stock and set aside for 10 minutes.
- Put drained and rinsed garbanzo beans into a medium size bowl. Pick out any loose skins from the beans. Add all of the spices and olive oil.
- Drain the soy curls and put in the bowl with the spices and garbanzo beans. Mix well to coat all of the ingredients.
- On a parchment lined baking sheet, spread out proteins in a single layer. Bake for 25 minutes.
- While proteins are baking, steam veggies, or place in a microwave safe container with a little water, cover, and microwave for 3-5 minutes until your veggies are hot and tender. Set aside.
- In a medium saucepan or rice cooker, add all of the ingredients for the turmeric rice and bring up to a boil. Then reduce heat to simmer and cook for 15-20 minutes.
- In a small bowl, mix together tahini, lemon juice, garlic and salt. Add water a tablespoon at a time, mixing thoroughly until desired consistency. Sometimes, tahini can be “bitter.” To combat this, you can add a pinch of sugar or a tiny bit of agave or maple syrup (like a half teaspoon.)
- Serve proteins and veggies on top of rice, and drizzle tahini sauce on top.
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