Tempeh Tandoori Tikka Kabab Bowl with Mint and Cilantro Chutney. 25g protein! Tempeh marinated in a delicious and flavorful tandoori marinade, then baked and served over veggies and onions. Gluten free vegan recipe. Use soy-free vegan meat subs
Steam the tempeh (in a steamer, Instant Pot, or other) for 11-13 minutes. Dice/cut and place in a bowl. Thin and smaller slices absorb the flavors of the marinade better.
Grind all spices under Tandoori Masala with a spice grinder /coffee grinder or a blender with a 2-blade attachment.
Then type Add all the ingredients to the marinade (including the ground tandoori masala) and stir until well combined. Pour over tempeh. Mix to combine. Use a tablespoon of water to rinse out the blender and pour into the bowl. It is best to refrigerate for a few hours or overnight.
Lay out a sheet of parchment paper. Remove the tempeh pieces from the marinade and place them on the plate. Bake at 375 degrees F for 25-30 minutes. Halfway through cooking, you can pour some of the remaining marinade over the pieces. Or use the leftover marinade to marinade veggies like cauliflower, peppers, broccoli, etc. Add 1 tablespoon of flour to the marinade to thicken it if necessary before adding the veggies. Place on the baking sheet with the tempeh and bake for 25-30 minutes.
Serve the cooked tempeh tikka in a bowl with crunchy vegetables and sliced onions. Garnish with lime juice and mint coriander chutney. Sprinkle with garam masala or chaat masala and cayenne pepper for extra punch. Serve as a bowl, as an appetizer with just a dip of tikka and chutney, or make wraps!