5 from 33 votes
Tikka Masala Birria Tacos vegan
This recipe features vegan birria-style tacos filled with mushrooms, peppers, and onions simmered in a spiced tikka masala sauce made from tomato paste and non-dairy yogurt. The savory filling is flavored with garam masala, coriander, and other spices, cooked until tender and served in tortillas with vegan cheese and fresh garnishes. It offers a hearty plant-based twist on classic birria tacos.
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
4
Calories:
172 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 172
% 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.