Veggie Chickpea Tikkas:

• 1.5 to 2 cups cauliflower florets
• 1 sweet potato medium, cubed
• 1 to 1.5 cups chickpeas broccilini, zucchini, cooked or use 1 cup other vegetables such as bell peppers
• 1/2 cup onion or use bell pepper or both, thick slices
• 1 green chile thinly sliced (optional)

Tikka marinade:

• 2 tbsp lemon juice
• 2 inch ginger knob
• 6 cloves garlic
• 1/2 to 1 hot green chile or use 2 tbsp finely chopped green bell pepper
• 3/4 tsp salt
• 1 tsp paprika combination or sweet and smoky
• 3/4 to 1 tsp garam masala or curry powder
• 1 tsp coriander powder
• 2 tsp nutritional yeast optional
• 1.5 tbsp cornstarch or arrowroot starch
• 3 tbsp water
• 1 tbsp neutral cooking oil generic cooking oil

Coconut chutney

• 1/3 cup coconut dried or fresh, shredded
• 1/2 cup water warm, hot
• 1/2 green chile
• 2 tbsp cilantro
• 1/2 inch ginger
• 1/4 to 1/3 tsp salt
• 1/4 tsp sugar or maple
• 1/4 tsp mustard seeds or ground mustard
• cayenne pepper garlic powder, dash of lemon juice, a pinch