Vegan Baked Tikka Masala Bowl with Turmeric Rice

by | Jan 23, 2021

organic vegan tikka recipe

Vegan Baked Tikka Masala Bowl with Turmeric Rice

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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!


  • Author: Megan Collins
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 2-4 1x
  • Category: Vegan
  • Method: Baking
  • Cuisine: Indian



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
  • 23 Tablespoons water
  • 2 cloves garlic, minced finely
  • 1/4 teaspoon salt (or to taste)


  1. Preheat oven to 350.
  2. Soak Soycurls in vegan chicken flavored stock and set aside for 10 minutes.
  3. 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.
  4. Drain the soy curls and put in the bowl with the spices and garbanzo beans. Mix well to coat all of the ingredients.
  5. On a parchment lined baking sheet, spread out proteins in a single layer. Bake for 25 minutes.
  6. 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.
  7. 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.
  8. 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.)
  9. Serve proteins and veggies on top of rice, and drizzle tahini sauce on top.

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