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    Home » main course:India

    Tempeh Tandoori Tikka (Kebab) Bowl with Cilantro Mint Chutney

    Published: May 1, 2018 by Richa 14 Comments

    Jump to Recipe   Print Recipe

    Tempeh Tandoori Tikka/Kebab Bowl with Cilantro Mint Chutney. 25 gm of Protein! Tempeh marinated in Delicious and Flavorful Tandoori Marinade, then baked and served over greens, onions. Vegan Gluten-free Recipe. Use Veggies or vegan meat subs for soy-free

    Tempeh Tandoori Tikka - Kabab Bowl with Cilantro Mint Chutney. 25 gm of Protein. Tempeh marinated in Delicious and Flavorful Tandoori Marinade, then baked and served over greens, onions. #veganricha #Vegan #Glutenfree #Recipe. Use Veggies or vegan meat subs for #soyfree | VeganRicha.com

    Indian Tandoori tikka (Indian kebab, marinated and roasted meat or veggie dish) are very flavorful and a comfort food hitting all the taste points. The burst of flavor, the lime, chutneys, spices, onion (always some raw red onion!) and everything that makes up a traditional tandoori tikka dish. For the version today, I use Tempeh as the protein, marinated in this ginger, garlic, non dairy yogurt marinade with the special spice blend (tandoori masala blend), that you can make from scratch or use premade. The marinated tempeh is baked until the marinade thickens. Try not to eat it all right out of the oven! Its So Good.

    Make a batch of my Mint cilantro chutney to serve as a dip with the tikka or use as a dressing on a Tikka bowl with greens, crunchy veggies. You can also use the tandoori marinate to coat veggies and bake them, or use Tofu, other meat subs, or use soy-free Tempeh made with split peas or black eyed peas for Soyfree option. With Tempeh this bowl packs 25 gm of Protein!   

    Tempeh Tandoori Kebab Tikka Bowl with Cilantro Mint Chutney. 25 Gm of Protein. Tempeh marinated in Delicious and Flavorful Tandoori Marinade, then baked and served over greens, onions. #veganricha #Vegan #Glutenfree #Recipe. Use Veggies or vegan meat subs for #soyfree | VeganRicha.com


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    Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney. Tempeh marinated in Delicious and Flavorful Tandoori Marinade, then baked and served over greens, onions. #veganricha #Vegan #Glutenfree #Recipe. Use vegan meat subs for #soyfree | VeganRicha.com
    Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney. Tempeh marinated in Delicious and Flavorful Tandoori Marinade, then baked and served over greens, onions. #veganricha #Vegan #Glutenfree #Recipe. Use vegan meat subs for #soyfree | VeganRicha.com

    Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney. Tempeh marinated in Delicious and Flavorful Tandoori Marinade, then baked and served over greens, onions. #veganricha #Vegan #Glutenfree #Recipe. Use vegan meat subs for #soyfree | VeganRicha.com
    Print Recipe
    5 from 5 votes

    Tandoori Tempek Tikka (kebab) Bowl with Cilantro Mint Chutney

    Tempeh Tandoori Tikka Kabab Bowl with Cilantro Mint Chutney. 25 gm of Protein! Tempeh marinated in Delicious and Flavorful Tandoori Marinade, then baked and served over greens, onions. Vegan Gluten-free Recipe. Use vegan meat subs for soy-free
    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: Main Course
    Cuisine: Gluten-free, Indian, Vegan
    Servings: 2
    Calories: 332kcal
    Author: Vegan Richa

    Ingredients

    • 8 oz Tempeh , check the beans/grains used to ensure gluten-free if needed, There are some varieties or soyfree Tempeh now available as well made with other beans for soy-free option

    Marinade:

    • 3/4 cup (183.75 ml) non dairy yogurt ( or use thin cashew cream)
    • 2 tbsp or more water
    • 5 cloves of garlic
    • 1 inch ginger , use a good rounded inch knob
    • 1/2 tsp (0.5 tsp) onion powder
    • 1 tsp vinegar
    • 2 tsp or more lime juice
    • 1 tbsp chickpea flour or other flour
    • 1/2 tsp (0.5 tsp) sugar
    • 1/2 (0.5 ) hot green chile or 1 tbsp green bell pepper
    • 1/4 tsp (0.25 tsp) sage optional
    • 1/4 tsp (0.25 tsp) cayenne
    • 1.5 to 2 tbsp tandoori masala , store bought or recipe below, use whichever spices you have, missing a spice is ok
    • 1/2  to 3/4 tsp salt

    Tandoori Masala Blend:

    • 1 tbsp coriander seeds
    • 1/4 tsp (0.25 tsp) fennel seeds
    • 1/4 tsp (0.25 tsp) cumin seeds
    • 2 cloves , or use 1/8 tsp ground cloves
    • 1/4 tsp (0.25 tsp) ground cardamom
    • 1/2 tsp (0.5 tsp) dried fenugreek leaves or 1/8 tsp fenugreek seeds
    • 1/4 tsp (0.25 tsp) ground cinnamon
    • 1/2 tsp (0.5 tsp) sweet paprika
    • 1/2 tsp (0.5 tsp) smoked paprika

    Bowl:

    • sliced onions, spinach/greens, lime juice as needed
    • 1 Recipe Cilantro Mint Chutney

    Instructions

    • Steam the tempeh for 11 to 13 minutes (in a steamer, instant pot or however). Cube/slice and place in a bowl. Thin and smaller slices will do better to absorb flavors from the marinade.
    • Grind all the spices under tandoori masala using a spice/coffee grinder or a blender with a 2 blade attachment.
    • Then add all the ingredients under marinade (including the ground tandoori masala) and blend until well combined. Pour over the tempeh. Toss to combine. Use a tbsp of water to rinse the blender and pour into the bowl.  Chill for a few hours or overnight for best results.
    • Line a sheet with parchment. Fish out the tempeh pieces from the marinade and place on the sheet. Bake at 375 degrees F for 25 to 30 minutes. You can pour some of the remaining the marinade over the pieces half way through. Or use the remaining marinade to coat veggies like cauliflower, bell peppers, broccoli etc, Add 1 tbsp flour to the marinade to thicken if needed before adding veggies. Place on the baking sheet with the tempeh and bake for the 25-30 mins.
    • Serve the baked tempeh tikka in a bowl with crunchy greens and sliced onion. Dress with lime juice and cilantro mint chutney. Sprinkle some garam masala or chaat masala and cayenne for additional oomph. Serve as a bowl, as appetizer with just Tikka and chutney dip, or make Wraps!

    Notes

    Tofu: You can also make the Tandoori Tikka with Tofu. Press the tofu for atleast 15 mins, then marinade and bake to make tofu tikka.
    Variation: Add some finely chopped cilantro or mint into the marinade. 
     
    Raw onion can be too sharp at times. Soak the slices in water for 15 mins, drain and then use. 
     
    Nutrition is 1 of 2 serves , does not include other veggies

    Nutrition

    Nutrition Facts
    Tandoori Tempek Tikka (kebab) Bowl with Cilantro Mint Chutney
    Amount Per Serving
    Calories 332 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 2g13%
    Sodium 597mg26%
    Potassium 644mg18%
    Carbohydrates 29g10%
    Fiber 3g13%
    Sugar 6g7%
    Protein 25g50%
    Vitamin A 2060IU41%
    Vitamin C 19.8mg24%
    Calcium 284mg28%
    Iron 4.6mg26%
    * Percent Daily Values are based on a 2000 calorie diet.

    Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney. Tempeh marinated in Delicious and Flavorful Tandoori Marinade, then baked and served over greens, onions. #veganricha #Vegan #Glutenfree #Recipe. Use vegan meat subs for #soyfree | VeganRicha.com

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. ClLaire Panella

      July 15, 2021 at 4:45 pm

      Just made your mint coriander and coconut chutneys from your book are they suppose to be quite liquid?

      Reply
      • Vegan Richa Support

        July 16, 2021 at 3:15 pm

        well, yes, a similar texture to a blended tomatoe salsa for example not like the traditional more thick and sticky chutneys…

        Reply
    2. Shannon Dhanani

      February 05, 2021 at 6:24 am

      Do you have instructions for steaming the tempeh in an instant pot? Thanks, can’t wait to try!

      Reply
      • Vegan Richa Support

        February 06, 2021 at 3:00 pm

        here’s a great link: https://fullofplants.com/how-to-make-tempeh-instant-pot

        Reply
    3. Jen

      June 18, 2020 at 6:56 am

      5 stars
      This looks good and I’m sure it’s great, Richa! I have not made it yet, and wanted to ask if you could recommend a brand of tempeh. I have tried a few, and though I love plant-based eating and tofu, I have just never liked the taste of tempeh and I’m wondering if I’ve not gotten the right brand? It has had an odd bitter taste to me. Thank you!

      Reply
      • Vegan Richa Support

        June 18, 2020 at 4:38 pm

        Some people are a bit more sensitive to the taste of tempeh, I find that lightly steaming it first before using it in a recipe helps with that.

        Reply
    4. Naomi

      June 17, 2020 at 6:06 pm

      5 stars
      So good! I was sad when I finished my last bite.

      Reply
      • Vegan Richa Support

        June 17, 2020 at 7:05 pm

        5 stars! thank you. so glad that you loved it – you’ll just have to make it again!

        Reply
    5. Coleen

      May 18, 2018 at 4:22 am

      5 stars
      I missed the “put the marinade in the blender” part, and I used a whole serrano chile. Soooooo delicious!

      Reply
      • Richa

        May 18, 2018 at 8:18 am

        glad it still came out well!

        Reply
    6. Cassie Thuvan Tran

      May 02, 2018 at 2:27 pm

      Looks absolutely delicious! I have always loved tandoori tikka, especially chicken, shrimp, and paneer before adopting a plant-based diet. Tandoori tempeh and tofu sound like an AMAZING main protein dish for any salad. I want to add caramelized onions and cilantro to this recipe when I create it!

      Reply
      • Richa

        May 02, 2018 at 2:51 pm

        caramelized onion will be amazing with it!

        Reply
    7. Emily

      May 02, 2018 at 11:51 am

      5 stars
      Amazing! I made these with Tofu and cauliflower and they were perfect snack food.

      Reply
      • Richa

        May 02, 2018 at 12:01 pm

        awesome!

        Reply

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