Vegan Tiger Masala

Vegan Tiger Masala

♫ Listening to: Flesh Without Blood by Grimes ♫

This recipe was developed by David for nights when I don’t feel like cooking. I don’t know if it’s just because it’s made by someone other than me, but I think it’s so delicious! In addition to making this meal and giving me a break from cooking dinner once a month, David contributes A LOT to the vegan dollhouse by taking most of the photos and by fixing the website when it breaks. He would say his taste-testing is also a contribution, but let’s face it, I could probably find 37 willing taste-testers just in my neighborhood alone.

The awesome thing about this recipe is you can put any veggies you have on hand in it, and it always tastes amazing. This time, we’re using acorn squash since it’s in season in northern California this time of year. If you like food that looks like cute animals, you might also like my pikachowder and my dal.

This recipe makes 6-8 servings.

Tiger Masala Ingredients

Dollhouse Shortcut

If you don't like to plan ahead, you can substitute 3 cans of chickpeas for dried.

  • 2 cups dried chickpeas
  • ⅛ - ⅓ cup olive oil (depending on your preferred oil intake)
  • 1 yellow onions, diced finely
  • 3 cloves garlic (finely chopped)
  • 2 acorn squash (roasted and diced)
  • 4 carrots
  • 1 can organic tomato sauce
  • 1 yam
  • ½ teaspoon veganshire sauce
  • ½ tablespoon chana masala powder
  • ½ tablespoon garam masala powder
  • 1 teaspoon cumin powdered
  • 2 teaspoons salt
  • pepper to taste

Tiger Masala Directions

Soak 2 cups of dried chickpeas overnight (or for a minimum of 8 hours)

Rinse the chickpeas really well.

Cook the chickpeas until soft. I use a pressure cooker because it’s faster and saves energy.

Rinse the chickpeas really well.

Bake the 3 acorn squash on 400° for 35 minutes (or until you can pierce them with a fork easily).

Sauté the onion in the olive oil over low-medium heat until translucent.

Add the chopped garlic to the onion.

Chop the washed yam into small cubes and add to the onion.

Remove the top, seeds, and guts from all of the baked acorn squash.

Chop and peel 2 of the acorn squash and add to onion mixture, continuing to sauté.

Chop the carrots and add them to the pot.

Mix everything and let it sauté on medium heat for 20-30 minutes.

Add the chickpeas, can of organic tomato sauce, and spices.

Stir and simmer for 15-20 minutes on low heat.

Serve in bowls or over rice (or quinoa) or continue with the following set of directions to decorate.


Tiger Masala Decoration

Cut 2 carrot ears.

Cut 1 nose from any white root vegetable (I used turnip).

Cut a tiny piece off the bottom of the acorn squash if it doesn’t stand up by itself.

Cut 2 slits on the sides of the squash to push the carrot ears into.

Fill the squash with chana masala.

Draw the stripes, nose, mouth, and eyes onto the top using a piping bag filled with olive tapenade (or a plastic bag with a hole cut in the tip of the bag).

Vegan Tiger Masala

☆☆☆☆☆☆☆☆☆☆

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