Tempeh Tikki Masala

 Source: https://www.eatingbirdfood.com/vegan-tempeh-tikka-masala

• Two 8 oz packages Tempeh, chopped into cubes
• 1 cup unsweetened plain non-dairy yogurt
• 4 teaspoons apple cider vinegar
• 2 teaspoon ground cumin
• 2 teaspoon ground ginger
• 2 teaspoon garam masala
• 1 teaspoon sea salt
• cooked rice for serving
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• Sauce:
• oil to saute
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp ginger
• 2 teaspoon garam masala
• 2 teaspoon chili powder
• 1 teaspoon sea salt
• 1/2 teaspoon turmeric
• 15 oz. can tomato sauce
• 15 oz. can coconut milk
• 2 cups frozen peas
• 1. Make tempeh marinade by combining all ingredients (yogurt, apple cider vinegar, cumin, ginger, garam masala and sea salt) in a bowl. Add chopped tempeh and stir until well coated. Place bowl in the fridge to allow the tempeh to marinate for at least 1 hour.
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  2. Once tempeh is done marinating, start preparing the sauce. Heat a large skillet on medium-high heat with coconut oil. Add onion, garlic and ginger and sauté until fragrant, about 5-7 minutes. Add spices and toss to combine, then add in tomato sauce, coconut milk, frozen peas and marinated tempeh.
• 3. Turn heat down to medium-low and let mixture simmer for 15-20 minutes or until sauce has thickened and everything is heated throughout. Serve over rice