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Tempeh Tikka Pulao

This tikka Pulao is simple and packs a lot of flavor. Serve it with non dairy raita or chutneys. Free of Dairy, egg, corn, gluten.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Servings: 4
Author: Vegan Richa

Ingredients

For the Tikkas

  • 8 oz package Tempeh cubed into 1/2 inch or smaller cubes 1 3/4 cup or 1/4 inch thin slices
  • 2 tsp organic canola or safflower oil
  • 3/4 cup thinly sliced red onion
  • 1/2 cup thinly sliced green bell pepper
  • 2 tsp ginger paste or an inch ginger crushed
  • 2 tsp garlic paste or 3 cloves of garlic crushed
  • 1/4 to 1/2 tsp cayenne/red chili powder
  • 1/2 tsp garam masala
  • 1/2 tsp dried fenugreek leaves kasoori methi
  • 1/3 tsp salt
  • 1 cup water
  • 2 Tbsp chopped cilantro
  • 2 Tbsp finely chopped tomato or crushed tomatoes
  • 2 Tbsp non dairy milk
  • 1.5 Tbsp chickpea flour
  • 1 tsp lemon juice
  • 1/2 tsp chaat masala or dry mango powder
  • 1/4 tsp sugar

For the Rice

  • 1 cup long grain Basmati rice
  • 1 tsp organic canola or safflower oil
  • 1/4 tsp cumin seeds
  • 3 bay leaves
  • 2 inch piece of cinnamon stick
  • 1 green cardamom pod opened
  • 3 cloves
  • 1/4 tsp salt
  • a few strands of saffron optional
  • 1 Tbsp raisins optional
  • 1.25 cups of water

Assembly

  • 1/4 cup Pomegranate arils or other fruit or finely chopped ripe tomatoes
  • chopped cilantro and mint
  • lemon juice
US Customary - Metric

Instructions

Make the Tempeh Tikka

  • 1. In a medium skillet, add oil and heat at medium. Add onions and bell pepper and cook until translucent. 6 minutes.
  • 2. Add the tempeh, ginger, garlic, cayenne, garam masala, fenugreek leaves and salt. Mix well and cook for 2 minutes.
  • 3. Add water, cilantro, tomato, mix and cook uncovered for 18 to 20 minutes or until the water is completely absorbed.
  • 4. Add non dairy milk, chickpea flour , lemon juice, chaat masala, sugar. Mix well and cook until most of the liquid is gone. 3 minutes. Keep aside.

Make the Rice

  • 1. Wash and soak the rice in warm water for 15 minutes. The soaking helps make fluffy rice with visible individual grains.
  • 2. Heat oil in a skillet at medium heat. When the oil is hot, add cumin seeds, bay leaves, cloves, cinnamon and cardamom. Cook for a minute or until fragrant.
  • 3. Drain the rice and add to the pan. Mix well. Add salt, saffron, raisins, and water, mix and bring to a boil.
  • 4. Reduce heat to low and let the rice cook for 10 to 12 minutes or until all the liquid has been absorbed. Take off heat. Use a fork fluff the rice. Add half of Tempeh mixture and mix in. Cover and let the rice sit for 5 minutes.
  • 5. To serve, add rice to a bowl, add some of the Tempeh tikka mixture, lemon juice, pomegranate or other fruit, cilantro and mint. Serve with non dairy yogurt or as a side with any light curry. This is a dryer rice side with a lot of flavor. Dress with non dairy yogurt/raita, cashew cream or mint cilantro chutney if serving by itself. Remove and discard the whole spices just before serving.

Notes

To make with Tofu: Add tofu at step 2 and cook for 5 minutes or longer until slightly golden on some edges. Do not add water. Add chickpea flour, non dairy milk (step 4) and cook through dry.
To make with Veggies: Add veggies at Step 2 instead of Tempeh. mix in, cover and cook until veggies are tender crisp. then proceed to Step 4.
Nutritional values based on one serving

Nutrition

Calories: 359kcal | Carbohydrates: 52g | Protein: 15g | Fat: 10g | Saturated Fat: 1g | Sodium: 369mg | Potassium: 425mg | Fiber: 2g | Sugar: 2g | Vitamin A: 205IU | Vitamin C: 19.7mg | Calcium: 94mg | Iron: 2.3mg