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Whether you’re a vegan or just trying to fit more meatless meals into your week, we’ve got you covered with easy, crowd-pleasing recipes.

Recipes

Vegan Tempeh Tikka Masala

What you'll need: 

Tempeh
8 oz package Lightlife Original Tempeh, chopped into cubes
1/2 cup unsweetened plain coconut yogurt
2 teaspoons apple cider vinegar
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon garam masala
1/2 teaspoon sea salt

 

Tikka Masala Sauce
1 Tablespoon coconut oil
1 onion, chopped
3 cloves garlic, minced
1-inch knob of ginger, grated
1 teaspoon garam masala
1 teaspoon chili powder
1/2 teaspoon sea salt
1/4 teaspoon turmeric
1 cup canned tomato sauce
1 cup canned full-fat coconut milk
2 cups frozen peas
fresh cilantro, chopped
rice or cauliflower rice for serving
hot sauce of choice or cayenne pepper (optional)

How to make it: 

Make tempeh marinade by combining all ingredients (yogurt, apple cider vinegar, cumin, ginger, garam masala and sea salt) in a bowl. Add chopped tempeh and stir until well coated. Place bowl in the fridge to allow the tempeh to marinate for at least 1 hour.

Once tempeh is done marinating, start preparing the sauce. Heat a large skillet on medium-high heat with coconut oil. Add onion, garlic and ginger and sauté until fragrant, about 5-7 minutes. Add spices and toss to combine, then add in tomato sauce, coconut milk, frozen peas and marinated tempeh.

Turn heat down to medium-low and let mixture simmer for 15-20 minutes or until sauce has thickened and everything is heated throughout.

Remove from heat and serve tempeh tikka masala over a bed of rice (regular or cauliflower) with fresh cilantro on top.