Tikka Masala Birria Tacos vegan
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4
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Calories
172 kcal
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Course
Main Course
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Cuisine
Indian
Tikka Masala Birria Tacos vegan
Description
Tikka Masala Birria Tacos vegan combines a richly spiced tikka masala sauce with a sautéed mix of mushrooms, green and red peppers, and onion to create a flavorful taco filling. The sauce is made by blending tomato paste with non-dairy yogurt and a blend of spices including garam masala, coriander, garlic and onion powders, Kashmiri chili powder, and optional tangy amchoor or lime juice. This sauce simmers the vegetables until they turn golden and develop deeply infused flavors.
The taco filling is cooked over medium-high heat until the mushrooms soften and absorb the sauce, with adjustments made to keep the mixture moist. The final assembly involves piling the flavorful filling onto warmed tortillas, topped with vegan mozzarella cheese and garnishes like cilantro, lime wedges, and jalapenos. The combination provides a hearty, spicy, and creamy taco offering a plant-based spin on traditional birria.
These tacos serve as a substantial vegan option, with room to customize protein by adding shredded tofu, chickpeas, or other meat substitutes, and alternate spice levels according to preference. The recipe suggests ways to adapt for gluten-free diets and omit onion and garlic if desired by using specific substitutions.
Ingredients
For the tikka masala sauce
- ½ cup tomato paste (scant cup, not overly filled)
- 3 tablespoons Non-Dairy yogurt such as coconut cream, or non-dairy cream
- 1-2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon kashmiri chili powder Or use 1/2 teaspoon cayenne, or paprika
- ½ teaspoon amchoor you can add in ½ -1 teaspoon of lime juice instead, or dried mango powder, optional
- 1 ½ cups of water
For the taco filling
- 12 ounces mushroom fresh mushrooms like cremini, white, baby Portobello, sliced
- ½ green pepper thinly sliced
- ½ red pepper thinly sliced
- ½ red onion thinly sliced or 3/4 cup sliced onion
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons taco spice blend or more
- 3-4 tablespoons tikka masala sauce from above
For serving
- 10 to 12 tortilla 5 inch
- 1 cup vegan mozzarella cheese or other shredded cheese of choice
- oil a few teaspoons, as needed to cook
- onion chopped cilantro, lime wedges and sliced jalapenos for garnish and serving, chopped red or white
Instructions
- Make the tikka masala sauce; In a bowl, combine all the ingredients under tikka masala sauce and mix really well.
- Press the tomato paste into the water mixture on the side of the wall and mix in so that the paste is mixed in really well. Taste and adjust salt and flavor. If you’d like tangy add in some lime juice and mix in. Set aside
- For the filling, heat a skillet over medium high heat. Add 2 teaspoons of oil or add ¼ cup of broth.
- Add in the mushrooms, peppers onion and a generous pinch of salt and mix well. Cook until some are starting to turn golden (3-5 mins) then add in the black pepper, taco spice and remaining salt and mix in.
- Continue to cook for 2-3 minutes then add in 3 tablespoons of the mixed tikka masala sauce from above and mix in.
- If the mixture is drying too much add a few splashes of water and continue to cook until the mushrooms are cooked to preference, then remove from heat and set aside.
- Assemble the tacos. Heat up a skillet over medium high heat. Add a few drops of oil. Take 1 tortilla and dip it really well in the tikka masala sauce.
- Then place the tortilla on the hot skillet. On one half of the tortilla, add some of the filling then top with cheese and continue to cook until the tortilla starts to get golden brown at the bottom then fold it and press.
- Flip and press again for a few minutes so that it crisps up and the cheese melts then take off heat.
- Repeat for all tortillas and plate them. Top the tortillas with chopped onions, cilantro, lime wedges, jalapenos if using.
- Heat up the remaining tikka masala sauce in skillet or microwave until it comes to a boil. Taste and adjust salt and flavor. If you want it a little sweeter add in a little bit of maple syrup and mix in.
- Serve: Place this in a small bowl to serve with tacos. To eat you want to dip each of the taco into the tikka masala sauce then dig in.
Notes
- Use gluten-free tortillas to make the recipe gluten free.
- This recipe contains no nuts or soy, suitable for those avoiding these allergens.
- Add shredded tofu, crumbled chickpeas, seitan, or soycurls to boost protein content if desired.
- Adjust spice and salt levels according to taste when adding protein substitutes.
- For a no onion-garlic version, use the "no og" tikka masala sauce and replace onion with zucchini in the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Sodium | 1134mg | 47% |
| Potassium | 707mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1118IU | 22% |
| Vitamin C | 43mg | 48% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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