"A classic Pakistani staple traditionally served with chicken is now made 100% for vegans! This yummy meal is cooked with either cauliflower, mushrooms, potatoes, tofu, or tempeh and covered with a creamy, tomato-based sauce full of aromatic flavor."
Vegan Pakistani Butter Chicken
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- Recipe Card
Prep time: 8mins
Cook time: 22mins
Serves or Makes: 6
Recipe Card
ingredients
- 1 packet of Mama’s Masalas Pakistani Butter Chicken spice mix
- 1 pound vegetables (cauliflower, mushrooms, potatoes, tofu, or tempeh)
- 3 tablespoons vegetable oil
- 2 tablespoons of melted butter
- 1 small onion, thinly sliced
- 1 can tomato paste (6 oz)
- 1 cup of water
- 1 cup of heavy cream vegan substitute
Method
Step 1
Cut 1 lb of vegetable of your choice into 1-inch square cubes. Sprinkle 1 tbsp of Mama’s Masalas Butter Chicken spice mix onto veggie cubes. Mix well and set aside.
Step 2
In a cooking pot on high heat, sauté sliced onions in 3 tbsp of oil. Sauté for about 2-3 minutes until onions are caramelized.
Step 3
Next, add tomato paste onto onions. Add 1 cup of water and remaining Mama’s Masalas spice mix into the pot. Stir well and cover.
Step 4
Simmer sauce for 15 minutes on medium-low heat. If the sauce starts sticking to the bottom, reduce heat to low.
Step 5
While waiting on the sauce, in a separate pan, sauté marinated veggies on high heat in 2 tbsp of vegan butter for 5-7 minutes. Set aside.
Step 6
Once the sauce has cooked for 15 minutes, add sautéed veggies into the pot, stir well and cook (covered) for 5-7 minutes on low heat to allow all flavors to merge.
Step 7
Add heavy cream substitute, stir and turn off the heat. Garnish with a tablespoon of fresh cream and cilantro. Serve with basmati rice, or vegan-based naan, pita, or pasta. Enjoy!