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Tempeh Tikka Masala [Vegan, Gluten-Free]

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This dish is creamy, tomato goodness! The meatiness of the tempeh adds great texture and the coconut gives it a delicious creamy base. Serve this up over rice or your choice of carb.

Tempeh Tikka Masala [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan


  • 2-pounds tempeh
  • 1, 15-ounce can chickpeas
  • 2, 15-ounce cans diced tomatoes
  • 1, 15-ounce can light coconut milk
  • 6 cloves of garlic
  • 1 medium onion, minced
  • 2 thumb-sized pieces of ginger, minced
  • 3 teaspoons sweet curry powder
  • 2 teaspoons cumin
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric
  • 2 teaspoons ginger powder
  • 2 teaspoons each garlic, onion powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cardamom powder
  • 1/2 teaspoon allspice
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon sea salt
  • Fresh basil or cilantro to serve


  1. Start your rice (or carb of choice).
  2. Start with the tempeh. If it’s store-bought, boil it for about 15-inch stock.
  3. Then pan-fry in some canola oil on medium/high-heat: 5 minutes/side. Remove and drain on paper.
  4. Then get on to the sauce! Two cans of diced tomatoes go right into your food processor until well-pureed. Set them aside.
  5. Then get a hot skillet going (canola and sesame oil) and sauté your onions, garlic, and ginger until browned.
  6. Next add your tomatoes, coconut milk, and spices. Stir it all about, and get a low simmer on for a few minutes.
  7. Serve over that rice with some fresh greens. Feel free to add in broccoli or any vegetables you have on-hand during the process.





Fresh, original, delicious vegan food that can be made while balancing the demands of a busy lifestyle. I'm a full-time teacher, father, and ultra-runner obsessed with vegan food, recipe development, and photography. I write my blog to share food-related experiences while living as an expatriate in Nicaragua. I work really hard to produce the most original, delicious vegan food that I can while balancing the demands of a busy lifestyle. Veganism is a way of life that demands exposure!



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0 comments on “Tempeh Tikka Masala [Vegan, Gluten-Free]”

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8 Months Ago

While the flavors here are excellent, the directions are POOR.\'
DO THIS: Store bought tempeh is pre cooked, skip the boiling, pan fry or don\'t, you can just cube it and add it to the sauce as is simmers, along with the chickpeas. Only use half the tempeh, otherwise it\'s way too dry. In fact, this recipe makes enough to feed 12 or so, so cut everything in half and only use one package of tempeh. It will feed 4 and be delicious.
This author is very good at seasoning, by very bad with instructions.

Farshid Eshghzadeh
8 Months Ago

Coconut cream makes this much creamier!!

Lella Lowe
8 Months Ago

Just finished making and eating this dish. A few comments:
The spice blend is delicious!
Couldn\'t tell what to do with the chickpeas, so ended up leaving them out.
I truly believe that the quantity of tempeh is double what it should be. I used the full two pounds this time, but next time I would only use one pound (two 8-oz packages).
I cut the tempeh into 1/4" cubes and steamed them for about 30 minutes, before frying them in the oil.
It wasn\'t clear from the recipe how much canola/sesame oil to use to fry the tempeh...so I just winged it. It would be helpful to have more info on how that should be combined.
I added the spices by themselves to the onion/garlic/ginger mixture after it was sautéed, and then let those flavors roast for a couple of minutes, before adding the tomatoes and coconut milk. I think that this allows these types of spices to really "pop".
Final assessment...great taste, although the tempeh was a bit overpowering and didn\'t allow for enough "gravy" to smother the rice. Next time I may just try it with chickpeas and skip all of the work on the tempeh....

8 Months Ago

I have no idea what this means: "Start with the tempeh. If it’s store-bought, boil it for about 15-inch stock."

Can you please translate?

16 Feb 2018

I boiled the tempeh in some chicken stock for about 15 minutes. I assumed this was to try and replace the sharp taste of tempeh with something softer. I totally forgot about the chick peas, because there was no further instruction. I think next time I\'ll try the chickpeas with the same treatment as the tempeh?

Lella Lowe
8 Months Ago

I am curious what the following direction means: "Start with the tempeh. If it’s store-bought, boil it for about 15-inch stock."
I assume that I need to boil or steam the tempeh before using in the recipe, and that\'s what I plan to do when I try this recipe tonight. If it means something different, would you please explain? Thanks...looks yummy!


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