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

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!

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