Vegan Tikka Masala with Roasted Vegetables

This vegan tikka Masala is made with hearty roasted vegetables like squash, peppers, carrots, zucchini and onion. It is as filling as any meal with meat and even better for your body!

Vegan Tikka Masala

As a flexitarian (someone who’s diet mostly consists of vegetables but occasionally enjoys meat) myself, this dish was a dream come true! It is hearty and filling enough to be an entire meal. Plus, the flavor is so bold that you don’t miss the meat.

It couldn’t be more simple to make and you can definitely get creative with what vegetables you include. Roasting the vegetables with herbs gives them a fantastic depth of flavor that you just can’t get otherwise.

My favorite part about this recipe is that we use already made Maya Kaimal Vegan Tikka Masala sauce so it can be whipped up in a jiffy! The flavor of the sauce is incredible and so easy to just grab quick from the pantry and heat up with vegetables.

I love that it’s dairy-free so even my son who can’t tolerate milk products could enjoy it with us. The flavor is mild so perfect for families.

Roasted Vegetables

Roasting vegetables brings them to life in my opinion. You can use any vegetables you like but these are some of my favorites.

• Carrots
• Purple onions
• Zucchini
• Squash (winter and summer varieties)
• Beets
• Peppers
• Turnips
• Parsnips
• Potatoes

I love taking veggies that have gone just a little soft in the refrigerator and roast them. You’d never be able to enjoy them fully without this cooking method.

Pro Tip: You can cook everything at the same temperature and for the same time, just cut the root vegetables smaller and the summer squash, onions and peppers bigger. 

You can also add fried tofu if you want it to be a bit more substantial.

Store Bought Tikka Masala Sauce

You’d never think you could beat homemade but when it comes to tikka masala sauce, I beg to differ. Maya Kaimal has a variety of incredible vegan simmer sauces including vegan tikka masala, coconut korma and spicy vindaloo organic.

Sure, I could make these sauces homemade but they wouldn’t be the absolute best like Maya Kaimals are. The seasonings are so authentic and I love that so many of them are shelf stable to just have on hand anytime you need without taking fridge space!

All the sauces are great with vegetables or wonderful served over Maya Kaimals vegan surekha rice, that comes in perfectly plain and turmeric + cumin.

Are you a Costco Member? Many locations carry Maya Kaimals tandoori chicken bites so be sure to look for those as well!

How to make vegan tikka masala

1. Start by cutting your favorite vegetables up (should equal about 4 cups) and placing them on a baking sheet with herbs of your choosing (oregano, sage, rosemary, whatever you prefer). For tougher veggies like potatoes, beets and winter squash, cut them smaller and for peppers, onions and summer squash, cut them larger.

2. Melt 1/3 cup of coconut oil and drizzle over the vegetables evenly

3. Roast at 425 degrees for 30-35 minutes or until soft and slightly browned

4. Place roasted veggies in a frying pan over medium heat (I love using our non-stick copper pan)

5. Add a full jar of Maya Kaimal Vegan Tikka Masala sauce

6. Heat vegetables and sauce until hot and serve right away

How do I store and re-heat this dish?

Leftovers of this dish can be refrigerated for up to 3 days. Just reheat in a frying pan over medium-low heat or in the microwave.

Can I freeze tikka masala sauce and leftovers?

I don’t recommend freezing this dish as unthawing tends to make the vegetables soggy. You can however, freeze sauce alone if needed.

Complete this meal by serving it up with these rich easy vegan brownies.

If you like this veggie filled recipe, you are going to love these…

Best Cucumber Salad

Purple Cabbage Salad

Gluten-Free Green Bean Casserole with Homemade Fried Onions

Gluten-Free Cornbread Casserole

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Vegan Tikka Masala with Roasted Vegetables

5 from 3 votes

This vegan tikka Masala is made with hearty roasted vegetables like squash, peppers, carrots, zucchini and onion. It is as filling as any meal with meat and even better for your body!

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Prep Time: 5 mins

Cook Time: 35 mins

Total Time: 40 mins

Course: Main Course

Cuisine: Indian

Keyword: indian, tikka masala, vegan

Servings: 4 bowls

Calories: 352kcal

Ingredients

• ▢ 4 C vegetables, cut into cubes For tougher veggies like potatoes, beets and winter squash, cut them smaller and for peppers, onions and summer squash, cut them larger.
• ▢ fresh herbs Oregano, sage, rosemary, whatever you prefer works here
• ▢ 1/3 C coconut oil
• ▢ 1 tsp Real Salt
• ▢ 1/8 tsp black pepper
• ▢ 1 jar Maya Kaimal Vegan Tikka Masala sauce

Instructions

• Start by cutting your favorite vegetables up and placing them on a baking sheet with herbs of your choosing, salt and pepper
• Melt 1/3 cup of coconut oil and drizzle over the vegetables evenly
• Roast at 425 degrees for 30-35 minutes or until soft and slightly browned
• Place roasted veggies in a frying pan over medium heat (I love using our non-stick copper pan)
• Add a full jar of Maya Kaimal Vegan Tikka Masala sauce
• Heat vegetables and sauce until hot and serve right away 

Notes

Pro Tip: You can cook everything at the same temperature and for the same time, just cut the root vegetables smaller and the summer squash, onions and peppers bigger. 

Leftovers of this dish can be refrigerated for up to 3 days. Just reheat in a frying pan over medium-low heat or in the microwave. 

I don't recommend freezing this dish as unthawing tends to make the vegetables soggy. You can however, freeze sauce alone if needed. 

Nutrition

Calories: 352kcal | Carbohydrates: 29g | Protein: 5g | Fat: 24g | Saturated Fat: 22g | Sodium: 676mg | Potassium: 867mg | Fiber: 5g | Vitamin C: 24mg | Calcium: 63mg | Iron: 7mg