This post is sponsored by Califia Farms, maker of fine (and super yummy) non-dairy milks, creamers, yogurts, and coffee drinks. I used the Califia Farms’ new Probiotic Dairy-free Yogurt to make this super delicious Instant Pot Tempeh Tikka Masala. Don’t miss the video below with this Tempeh Tikka Masala plus a couple more perfect IP recipes. Instructions for how to make this recipe without a pressure cooker are provided as well.

This year has been a long and wonderfully busy one for me. My cookbook was released on February 6, I got married on April 29, I got pregnant a little while after that (my baby is due early next year!), and so many smaller wins on top of that. One of the things I’m most grateful for in 2018 is my great health through all of the busy days, constant travel, many months of pregnancy, and restless nights. I’ve had a couple annoying health things––well, basically just dealing with moderate morning sickness for 7 weeks in the first trimester of my pregnancy––but I came out of it so strong thanks to my whole food vegan diet and lifestyle.

Throughout the year I’ve used food, exercise, and mindfulness to give myself the energy, immunity, and positivity to make the most of every day. And one of the meals I’ve loved the most in 2018 has been this nutritious and nourishing tempeh tikka masala!

Tempeh Tikka Masala | Easy Instant Pot Recipes {VIDEO}When I was a kid chicken tikka masala was my favorite thing to order at Indian restaurants. I loved the rich, creamy gravy, and the beautiful red color. Unfortunately it always gave me a stomach ache because like most of us I could never digest milk from another animal. Fast forward to 2018, and I discovered this vegan tikka masala sauce recipe on the Vegan Richa blog. I tried it once, and have made it at least once a week ever since. The sauce has all the good stuff I remember from the chicken tikka masala I loved as a kid: it’s creamy, tomato-y, and full of complex spices. It’s totally comfort food, and at the same time it’s totally healthy! In addition to the fiber- and protein-rich tempeh, this tikka masala has vitamin-rich sweet potatoes, and cancer-fighting cauliflower. Every ingredient boasts its own nutritional benefits. It’s no wonder this comes out as one of my favorite recipes of 2018!

Tempeh Tikka Masala | Easy Instant Pot Recipes | @sweetpotatosoul - Tempeh Tikka Masala | Easy Instant Pot Recipes {VIDEO}To replace the dairy yogurt used in traditional tikka masala I used the non-dairy yogurt from Califia Farms. Thanks to high amounts of probiotics it has all of the yummy tang of dairy yogurt, and is perfect for using in recipes like this one. I also topped the dish with a drizzle of the yogurt for added flavor, and because it looks so pretty on top of the red sauce.

Califia Farms’ probiotic dairy-free yogurt is a really great source of healthy gut bacteria, specifically Bifidobacterium, Streptococcus thermophilus, and Lactobacillus bulgaricus. The type of Bifidobacterium they use, called BB-12, is the most well documented and has shown to improve your immune system, tackle inflammation, and fight bad bacteria and yeast to keep your gut healthy. Read more about that here!

Tempeh Tikka Masala | Easy Instant Pot Recipes | @sweetpotatosoul - Tempeh Tikka Masala | Easy Instant Pot Recipes {VIDEO}Since the healthy bacteria is killed off during cooking, I highly recommend enjoying the Califia Farms’ probiotic dairy-free yogurt raw as well. Try it in sauces (like this vegan tzatziki I created), in smoothies, on cereal, or drink it straight up to get a boost of beneficial bacteria everyday.  A healthy microbiome is absolutely crucial to overall health and happiness, and I certainly attribute my health to this often overlooked system. In addition to consuming foods like dairy-free yogurt that contain healthy bacteria it’s important to eat a diet of fiber-rich whole foods to create a balanced environment in which that good bacteria can flourish.

Let me know what you think about this tempeh tikka masala!! Hopefully it’ll become a favorite in your home too 🙂 - Tempeh Tikka Masala | Easy Instant Pot Recipes {VIDEO}

Tempeh Tikka Masala | Easy Instant Pot Recipes
 
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This tikka masala sauce recipe was adapted from Vegan Richa, one of my favorite food blogs. I added more non-dairy yogurt and tempeh to the recipe, then bulked it up with roasted sweet potatoes and cauliflower. Feel free to change out the vegetables if necessary, and use what you’ve got on hand. This recipe is also delicious with chickpeas, tofu, mushrooms, white potatoes, spinach, kale, and collards. If you’d rather prepare the whole dish in one Instant Pot (or normal stovetop pot), you can add the veggies when you add the tempeh and cook as suggested.
Author: Jenné
Serves: 4

Ingredients
  • 1 head cauliflower, cored and chopped
  • 1 large sweet potato, cubed
  • 3 tablespoons grapeseed oil
  • 1 teaspoon turmeric powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 ½ teaspoon garam masala
  • 6 cloves of garlic, minced
  • 1 inch fresh ginger, minced
  • ½ yellow onion, diced
  • 1 red bell pepper, diced
  • 1 28 oz can of diced tomatoes
  • ¼ cup coconut milk or coconut cream
  • 1 cup Califia Farms probiotic non-dairy yogurt, plain & unsweetened
  • 1 package tempeh, cubed
  • 1 teaspoon salt
  • ⅓ – ½ teaspoon cayenne pepper
  • Cooked white or brown rice
  • Cilantro

Instructions
  1. Preheat oven to 375°, and line a baking sheet with a silicone mat or parchment paper.
  2. Toss the cauliflower with 1 tablespoon of grapeseed oil, and spread evenly over the baking sheet.
  3. Do the same with the sweet potato on a separate baking sheet.
  4. Sprinkle on some salt.
  5. Roast for 35-45 minutes, until the vegetables are tender.
Instant Pot Instructions
  1. Turn the Instant Pot onto sauté and add 1 tablespoon of oil to the pot.
  2. Once warm add the turmeric, paprika, coriander, and garam masala and toast for 15 seconds.
  3. Then add the garlic and ginger and stir well to sauté for another 15-30 seconds.
  4. Add the onion and pepper, and continue to sauté until onions soften.
  5. Add the diced tomatoes, coconut cream, Califia Farms non-dairy yogurt, tempeh, and salt.
  6. Cancel the sauté setting, place the lid on the Instant Pot, and set it to pressure cook for 12 minutes.
  7. Allow it to natural steam release for at least 10 minutes.
  8. Release any remaining steam, and remove the lid.
  9. Add the roasted vegetables, and stir. Season to taste with more salt if needed.
  10. Serve over rice with cilantro and an extra drizzle of non-dairy yogurt.
Stovetop Instructions
  1. Warm 1 tbsp grapeseed oil in a large pot over medium heat. Add the spices to toast for 15 seconds. Then add the garlic and ginger and stir well to sauté for another 15-30 seconds.
  2. Add the onion and pepper, and continue to sauté until onions soften.
  3. Add the diced tomatoes, coconut cream, Califia Farms non-dairy yogurt, tempeh, and salt.
  4. Bring to a low simmer, then place a lid over the pot and cook for 40 minutes.
  5. Add the roasted vegetables, and stir. Season to taste with more salt if needed.

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The post Tempeh Tikka Masala | Easy Instant Pot Recipes {VIDEO} appeared first on Sweet Potato Soul by Jenné Claiborne.

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  • 3 Easy & Delicious Instant Pot Recipes

    Thank you to Califia Farms for sponsoring this video. Check out all of their amazing products including the Probiotic Dairy-free yogurt here: https://www.califiafarms.com/

    RECIPES!!

    🍅 Tempeh Tikka Masala http://bit.ly/veganinstantpot

    🍄 Mushroom Carnitas http://bit.ly/mushroomcarnitastacos

    🔥 Good Luck Black Eyed Peas recipe from my cookbook http://bit.ly/SweetPotatoSoulCookbook
    makes 6
    1/4 cup grapeseed oil
    1 medium yellow onion, diced
    1 large red bell pepper, diced
    1 jalapeño pepper, seeded & diced
    1 cup diced celery
    3 garlic cloves, minced
    1lb dried black eyed peas, sorted and rinsed (soak 8 hours if cooking stovetop)
    6 cups veggie stock or 6 cups water + 2 tbsp veggie bouillon paste
    1 bay leaf
    2 tsp smoked paprika
    1 tbsp liquid smoke
    1 tbsp soy sauce
    1 tsp freshly ground black pepper
    1/2 tsp cayenne pepper, or to taste

    Set the Instant Pot to sauté setting, and allow to warm. Add oil, then add the onion, bell pepper, jalapeño, celery, and garlic. Sauté until onion is translucent, about 3 minutes.
    Cancel the sauté setting.
    Add the black eyed peas, stock or water + bouillon, and bay leaf.
    Set the Instant Pot to pressure cook for 25 minutes, and place the lid on the IP.
    Allow it to natural pressure release once finished cooking.
    Stir in the paprika, liquid smoke, soy sauce, pepper, and cayenne.
    Add more seasoning to taste.
    Stovetop Instructions: Once you add the beans and stock, bring it to a light boil. Reduce heat to medium-low and simmer beans for about 40 minutes, or until tender and creamy. Add the seasonings once the beans are cooked.


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