This vegan tikka masala recipe gives you a rich, creamy, aromatic tomato-based curry sauce that you can easily make in less than 20 minutes. Then all you need to do is choose whether you want it with mushrooms, cauliflower, tofu, or chickpeas. So which one will it be? We show you how to make all 4 variations.
If you love Indian curry recipes, check out this delicious fan-favorite chickpea mushroom curry.
Why is it the best vegan tikka masala?
What is tikka masala? The origin of the world-famous dish is unclear. While the name sounds Indian and the dish uses spices well-known in Indian cuisine, there are other claims on its origin from the United Kingdom. It is also very close in taste to butter chicken (also known as “murgh makani”) which indeed originates from India.
Chicken tikka masala is made of marinated boneless chicken breast roasted on a skewer in a tandoor oven. They are usually served in a thick, rich, spicy orange curry sauce with basmati rice and naan bread.
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The most important spices to make it are usually paprika, coriander seeds, cardamom, turmeric, ginger, chili, and cinnamon.
There are actually endless variations all around the world which makes pinpointing what can you expect that much harder. But writing about what our vegan tikka masala recipe will be like is easy.
- It has a rich tomato and cream-based sauce.
- The sauce is rather mildly spiced and more aromatic.
- Oven-roasted oyster mushrooms are the best vegan chicken substitute to bring the charcoal flavor as well as the meaty texture.
- It is easy to make needing only a handful of ingredients.
- It is also allergy-friendly since there are no nuts, no soy, and no gluten.
Why oyster mushrooms?
To make this vegan chicken tikka masala recipe, we chose oyster mushrooms. Why? They will have a chewy, meaty chicken-like texture, and quite neutral taste to soak up any marinade. They are also easy to work with and you don’t need to take extra prep steps. They are allergy-friendly and most people love mushrooms. We have tons of oyster mushroom recipes where they replace meat and all of them are delicious. If you need alternatives, check out the “Variations” section down below.
Ingredients
Sometimes recipes need several spices to make them flavorful and aromatic. This mushroom tikka masala recipe is no exception. We not only explain what ingredients you need but why you need them and how to substitute them if need be.
Tikka Masala Sauce
- Onion
- Garlic cloves
- Fresh ginger
- Vegetable oil
- Tomato sauce – You can probably find several types of tomato sauces in the stores. However, we recommend choosing sieved tomato puree* which is thicker and unseasoned.
- Full-fat canned coconut milk -> Shake it and use the full can*. This recipe will not be the same as light coconut milk you can drink as well.
- Tikka masala spice blend -> You can experience firsthand why are there endless variations when you shop for a spice mix. If you check the packaging you will see that there are not even two brands that use the same list of spices. This one is spicier* with more chili powder, while this one is milder*. If you can only find tandoori masala* or garam masala*, don’t worry they are quite similar as well.
- Turmeric
- Ground cumin seeds
- Coriander seeds
- Salt and black pepper
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
Marinade for mushroom, tofu, or cauliflower
- Oyster mushrooms -> You can use any type of oyster mushrooms, but in this recipe, we used pearl oysters to mimic the texture of chicken. Here is a list of where to buy them or how to grow them at home. If you need alternatives, check out the “Variations” section down below.
- Tikka masala spice blend -> You can experience firsthand why are there endless variations when you shop for a spice mix. If you check the packaging you will see that there are not even two brands that use the same list of spices. This one is spicier* with more chili powder, while this one is milder*. If you can only find tandoori masala* or garam masala*, don’t worry they are quite similar as well.
- Turmeric
- Ground cumin seeds
- Cayenne pepper
- Vegetable oil
- Salt
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
Instructions
Preparing the ingredients
- All you need to do are these 3 steps to prepare oyster mushrooms. Cut the end of their stem and tear them into small shreds with your hands.
- Take a small bowl and mix the ingredient for the marinade: tikka masala spice blend, cumin, turmeric, salt, cayenne pepper, and vegetable oil (we prefer to use sunflower oil).
- Peel and chop the onion.
- Peel and mince the garlic and the ginger.
- Take the canned coconut milk out of the fridge and shake it at room temperature.
Roasting the mushrooms
- Take a large mixing bowl and add shredded mushrooms and marinade. Mix them gently but well. Make sure the marinade coats evenly all shreds. Place them on parchment paper or on a baking sheet.
- Preheat the oven to 400 Fahrenheit (200 degrees Celsius) and bake them for approx. 20-30 minutes. Turn them halfway. Depending on the size of the shreds you need less or more time. See the end result in the below photo.
Making the tikka masala sauce
- Take a large frying pan and heat it over medium heat. Add oil and chopped onion. Saute them for approx. 2 minutes.
- Add minced garlic and ginger. Stir and saute them for another 2 minutes.
- Add 1 Tablespoon of oil and all spices: tikka masala spice blend, turmeric, ground coriander seeds, and cumin. Stir well and fry them for approx. 2 minutes. This step is important in any Indian recipe since this step makes the spices stronger and more aromatic. (photo #1)
- Add tomato puree and bring it to a boil. (photo #2)
- Add roasted mushrooms and stir well. (photo #3)
- Add coconut milk and bring it to a boil again. (photo #4) Now, you are ready!
What to serve with it?
The classic combination would be basmati rice and vegan naan bread. We have a super easy vegan gluten-free naan recipe in our Express Vegan Cookbook.
⇒ Express Vegan Cookbook – EXCLUSIVE recipes you can make with 5 main ingredients within 15 minutes!
It also goes great with a fresh side salad as well as some toppings like:
- Chopped scallions, green onions, parsley, or cilantro.
- Chili flakes if you like it hot.
- Lime wedges or its juice to drizzle over.
Variations
Can you omit the mushrooms? Yes, of course. If you don’t like oyster mushrooms you can choose other substitutes or choose a completely different one. We show you 3 other options below to make vegan tikka masala.
Extra firm tofu
How to turn this recipe into a vegan tofu tikka masala?
- Freeze extra firm tofu overnight and thaw it the next day.
- Press tofu. We used our trusted TofuBud*, but you can choose any DIY method or tofu press. For more information, tips, and steps read our guide to pressing tofu including an honest review of TofuBud.
- Don’t cut it to make cubes, but tear it with your fingers as we did in this chili miso tofu recipe (see below photo). You get a better-looking uneven texture and more edges to crisp up.
- Use the same marinade from this recipe and let the tofu chunks sit in it for at least 15 minutes.
- Preheat the oven to 390 Fahrenheit (200 degrees Celsius).
- Bake them on parchment paper or a baking sheet for 15 minutes.
- Take it out, flip, and bake them for another 15 minutes.
Chickpeas
Some vegan chickpea tikka masala recipe recommends roasting the chickpeas in the oven before adding them to the sauce, but I don’t like it that way. I prefer adding canned chickpeas directly to the sauce during cooking. Just like we did in our popular chickpea mushroom curry recipe.
Cauliflower
How about some vegan cauliflower tikka masala? We roast cauliflower the same way irrespective of the marinade or the spice blend. Here is how we do it:
- Choose a cauliflower that is firm, heavy, and tight without any brown spots.
- Peel off the leaves as much as you can. Cut off the stem at the bottom with the remaining leaves.
- Place the cauliflower head on a wooden cutting board with the stem above. Hold it steady. Take a sharp knife and start cutting the stem of each floret off the main stem. If you end up with larger florets, cut them in half.
- Take a large mixing bowl and add the florets and the marinade. Mix them gently but well. Make sure the marinade coats evenly all pieces. Place them on parchment paper or on a baking sheet (see the below photo for reference).
- Preheat the oven to 400 Fahrenheit (200 degrees Celsius) and bake them for approx. 40 minutes. They should be fork tender and a little charred at the edges.
FAQs and substitutions
How to store it?
You can store leftover tikka masala sauce with any of the vegan meat alternatives in an airtight container for up to 3-4 days in the fridge.
Can you freeze it?
Yes, you can store all variations in the freezer except for tofu. You have already frozen the tofu before cooking so we don’t advise to re-freeze the sauce with it.
Can you make it ahead of time?
You can store oyster mushrooms easily for up to a week in the fridge, or at room temperature for 1-2 days. For more tips, read our how to store oyster mushrooms article. Other variations (tofu, chickpeas, and cauliflower) are also quite easy to store for a long time. The finished tikka masala dish can be stored in the fridge for up to 3-4 days.
Allergen info
This Vegan Tikka Masala recipe is meat-free, dairy-free, and egg-free.
- Vegan – All ingredients are supposed to be vegan.
- Nut-free – We use full-fat coconut milk in this recipe, you can substitute it with rice- or soy-based vegan cooking cream. In any event, always check the labels for cross-contamination for whatever product you buy.
- WFPB-friendly (whole foods plant-based) – It is not compliant since it is hard to roast vegetables or even tofu crispy without oil. If you have an air fryer you can try it with that. To make the sauce you need to skip sauteing and add all ingredients directly to the tomato sauce. Full-fat coconut milk is compliant but advised to use sparingly.
- Gluten-free – All other ingredients are supposed to be gluten-free, but always check the packaging for cross-contamination info, especially for spice blends.
- Soy-free – All ingredients are supposed to be soy-free. Choose cauliflower, chickpeas, or mushrooms instead of tofu tikka masala though.
More vegan Indian recipes
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Vegan Tikka Masala (4 Variations!)
Ingredients
Marinade
- 4 Tbsp Vegetable oil
- 2 tsp Tikka masala
- ½ tsp Ground cumin seeds
- ½ tsp Turmeric
- ¼ tsp Cayenne pepper
- ½ tsp Salt
Vegan Tikka Masala Sauce
- 2 Tbsp Vegetable oil
- 1 Onion (medium)
- 4 cloves Garlic
- 2 inch Ginger
- 3 tsp Tikka masala
- ½ tsp Ground coriander seeds
- 1 tsp Ground cumin seeds
- 1 cup Full-fat coconut cream (canned)
- 2 cup Sieved tomato puree aka Tomato sauce
- ¼ tsp Black pepper
- ¼ tsp Salt
Variations for “chicken”
- 14 oz Oyster mushrooms
- 14 oz Firm tofu
- ½ head Cauliflower
- 7 oz Chickpeas (canned) drained
Instructions
Preparing the ingredients
- Take a small bowl and mix the ingredient for the marinade: tikka masala spice blend, cumin, turmeric, salt, cayenne pepper, and vegetable oil (we prefer to use sunflower oil).
- Peel and chop the onion.
- Peel and mince the garlic and the ginger.
- Take the canned coconut milk out of the fridge and shake it at room temperature.
Making the tikka masala sauce
- Take a large frying pan and heat it over medium heat. Add oil and chopped onion. Saute them for approx. 2 minutes.
- Add minced garlic and ginger. Stir and saute them for another 2 minutes.
- Add 1 Tablespoon of oil and all spices: tikka masala spice blend, turmeric, ground coriander seeds, and cumin. Stir well and fry them for approx. 2 minutes. This step is important in any Indian recipe since this step makes the spices stronger and more aromatic.
- Add tomato puree and bring it to a boil.
- Add roasted mushrooms, tofu, cauliflower, or canned chickpeas and stir well.
- Add coconut milk and bring it to a boil again.
Roasting mushrooms
- Gently wipe the mushrooms clean with a damp clothes. Cut the end of the stem and shred them into large pieces with your fingers.
- Take a large mixing bowl and add shredded mushrooms and marinade. Mix them gently but well. Make sure the marinade coats evenly all shreds. Place them on parchment paper or on a baking sheet.
- Preheat the oven to 400 Fahrenheit (200 degrees Celsius) and bake them for approx. 20-30 minutes. Turn them halfway. Depending on the size of the shreds you need less or more time.
Roasting cauliflower
- Peel off the leaves as much as you can. Cut off the stem at the bottom with the remaining leaves.
- Place the cauliflower head on a wooden cutting board with the stem above. Hold it steady. Take a sharp knife and start cutting the stem of each floret off the main stem. If you end up with larger florets, cut them in half.
- Take a large mixing bowl and add the florets and the marinade. Mix them gently but well. Make sure the marinade coats evenly all pieces. Place them on parchment paper or on a baking sheet.
- Preheat the oven to 400 Fahrenheit (200 degrees Celsius) and bake them for approx. 40 minutes. They should be fork tender and a little charred at the edges.
Roasting tofu
- Freeze extra firm tofu overnight and thaw it the next day.
- Press it and tear it with your fingers to get uneven texture and more edges to crisp up.
- Use the same marinade and let the tofu chunks sit in it for at least 15 minutes.
- Preheat the oven to 390 Fahrenheit (200 degrees Celsius).
- Bake them on parchment paper or a baking sheet for 15 minutes.
- Take it out, flip, and bake them for another 15 minutes.
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