Vegan Butter Chicken
Vegan Butter Chicken that can be made in the Instant Pot or on the stovetop! This is a 100% plant-based recipe without chicken and without dairy. However, it comes with lots of flavors! This chicken-free Tikka Masala will satisfy your taste buds because the recipe is so creamy, rich, and delicious!
Servings 4
Ingredients
- 1 tbsp coconut oil or vegan butter
- 1 tsp fresh ginger minced
- 4-5 cloves of garlic minced
- 1/3 cup (50 g) green pepper finely chopped
- 1 tbsp curry powder
- 2 tsp garam masala
- 1 tsp ground cumin
- 3/4 tsp salt (or more/less to taste)
- 1/2 tsp ground ginger
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/8 tsp cayenne pepper
- 1 tsp brown sugar or coconut sugar
- 3 cups (720 g) passata (or tomato sauce)
- 1 1/3 cup (320 ml) vegetable broth
- 2 cups (150 g) soy curls dry (*see recipe notes)
- 1 tbsp soy sauce (gluten-free if needed)
- 1 tbsp balsamic vinegar
- 1 cup coconut milk (canned) (*see recipe notes)
- Fresh herbs for garnish
- For serving: cooked rice or naan bread
Instructions
- You can watch the video in the post for visual instructions.I recommend using a kitchen scale for this recipe.
- Add the oil to the Instant Pot and set it to "SAUTE". Add the fresh ginger, garlic, and bell pepper, and cook for about 2-3 minutes. Check the recipe notes below for the stovetop version!
- Add all spices, sugar, passata, broth, and textured soy protein. Close and seal the Instant Pot. Cook on "MANUAL" for 10 minutes. Once the time is up, quick release.
- Carefully open the lid and add the balsamic vinegar and soy sauce. Also, add coconut milk and stir.
- Taste and adjust seasonings. Add more salt/pepper/sugar/cayenne to taste.
- Serve with rice or naan bread and garnish with fresh herbs (cilantro or chives, for example). Enjoy!
Notes
To make the Vegan Butter Chicken on the stovetop, follow these instructions:
- Soak 2 cups of textured soy protein (soy curls) in a bowl with 1 1/3 cups (320 ml) of hot vegetable broth and set aside for 10 minutes. The soy curls will begin to fluff and absorb all the liquid.
- Heat the oil in a pot over medium heat, add the fresh ginger, garlic, and bell pepper and cook for about 2-3 minutes.
- Add all spices, sugar, passata, and the soaked textured soy protein. Cook on medium heat for about 10 minutes.
- Add the balsamic vinegar and soy sauce. Also, add the coconut milk and stir. Follow the remaining steps of the recipe.
- You can use cashew milk (or, preferably, cashew cream) instead of canned coconut milk. I wouldn't recommend any boxed plant-based milk with high water content, though.
- You could use two 15 oz cans of chickpeas (rinsed and drained) instead of the textured soy protein (soy curls). I haven't tried out this version yet, but I would recommend using just 2 1/2 cups of tomato sauce/passata. Cook on "MANUAL" for 10 minutes, then quick release.
Nutrition Facts
Vegan Butter Chicken
Amount per Serving
Calories
341
% Daily Value*
Fat
20.4
g
31
%
Carbohydrates
17.5
g
6
%
Fiber
7.8
g
31
%
Sugar
13.9
g
15
%
Protein
17.7
g
35
%
* Percent Daily Values are based on a 2000 calorie diet.