How to make a vegan version of the classic chicken Tikka Masala
Garam masala spice blend is a quintessential Indian spice mix. Its name translates literally as “warm spice mix.” We were excited to make these unique vegan sweet potato Tikka Masala patties. The composition of garam masala can differ regionally. However, in our blend we used: cinnamon, nutmeg (mace), cloves, cardamom, cumin, black pepper and coriander
We often end up making recipes that involve sweet potatoes; they usually end up as breakfast recipes. However this particular recipe was for a savory dinner. The addition of mung beans intrigued us even further as to how that final flavor would turn out. The first two parts of the recipe were easy enough, bake the sweet potatoes and cook the mung beans.
But then it came time to add the spices and we hit a temporary wall. The recipe called for garam masala and we had no idea what that was.
Is Garam Masala Gluten-free?
So, we took to the internet to investigate and discovered that it’s the quintessential Indian spice mix. Its name actually translates to warm spice mix. We were surprised and delighted to discover that we had all of the spices required for the mix in our own kitchen and no wheat based flour were required to make it.
We were really excited to try these sweet potato Tikka Masala patties knowing that we were going to use some of our favorite spices. They didn’t disappoint they were sweet and savory, not to dense but a little softer then expected. It could possibly be the addition of the mung beans, which we think were meant to act as a binding agent, holding together the sweet potato. The mung beans themselves mostly disappeared into the flavor of the sweet potatoes and the garam masala mix, but its definitely a recipe we will make again. With maybe a small tweak so that we can get a firmer texture to the patties.
If you give this gluten-free vegan recipe a try, let us know! Leave a comment, or take a picture and tag and us on Instagram #thevgnway.
SWEET POTATO TIKKA MASALA PATTIES
- 2 large Sweet Potatoes, peeled and cubed into pieces
- 4 tablespoons Quinoa flour
- 2 cups Mung beans sprouts Best to buy them the same day or the day before using. Sprouts need to be used within 2 days (Choose sprouts with a pale color, crisp and firm texture. Avoid ones that look brown, limp, wilted or slimy. Make sure that your bean sprouts are refrigerated; otherwise, they are susceptible to bacteria)
- 1 small Onion, finely chopped
- 2 teaspoons Garam masala mix
- 1 tablespoon Ginger powder
- 1 teaspoon Chili powder
- 1 teaspoon Cumin, ground
- 2 tablespoons Olive oil
- 1 teaspoon Dried Cilantro optional
- Bring a large pot of salted water to a boil. Add sweet potatoes and cook until tender, 20 to 30 minutes. Let cool and then mash.
- Rinse sprouts with cool water. Gently shake to remove any excess moisture.
- In large pot bring 4 cups of water or enough to cover sprouts to a boil over medium to high heat.
- Add sprouts and let water return to boil. Cook for 1:30 minutes. Drain sprouts in a colander to remove excess water. Set the bean sprouts aside for 5 minutes so that they can finish draining. This is important; otherwise, the extra moisture will dilute the recipe
- In large bowl, mix mashed potato, mung beans, onion, ginger, chili powder, cumin, garam masala, oil, cilantro, chickpea flour, and salt and pepper to taste.
- Mix until well combined. Form into patties and either pan fry or bake on parchment-lined baking sheet at 400F until golden brown about 20-25 minutes (flipping half way) until done
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