Super Moist Vegan Vanilla Cupcakes are topped with a delicious homemade whipped buttercream frosting and colorful sprinkles! These light and fluffy vanilla cupcakes are perfect for birthdays, bake sales, and more.
What Makes these the Best Vegan Vanilla Cupcakes?
- They’re Quick: You can have these vanilla cupcakes baked and frosted in just about 45 minutes. Also, most of these ingredients are pantry staples, so you whip them together on fairly short notice.
- They’re Simple: No need to worry about picky eaters when you have these cupcakes on hand. After all, who can turn down a vanilla cupcake? They’re so classically delicious!
- It’s a 2-Bowl Recipe: One for the cupcake batter and one for the buttercream frosting! Or, you can use one bowl total, and wash it in between ventures. Whatever you feel like doing. Either way, we’re cutting down on dishes today!
- They Can Be Customized: Sprinkles. Vegan chocolate chips. Caramel sauce . Sliced Strawberries. The options are endless when it comes to add-ons – vanilla complements so many flavors! Get creative and have fun. 🙂
Notes on Ingredients
For the Vanilla Cupcakes
- Vegan Buttermilk: Combine apple cider vinegar with soy milk (or other vegan milk) at room temperature to create a homemade vegan buttermilk! This gives the cupcakes an incredible texture. You could also use lemon juice.l
- Sugar: Brown sugar or cane sugar both work really well in this recipe.
- Flour: I like to use all-purpose flour, but you could try using gluten-free flour if needed.
- Baking Soda: To help the cupcakes rise up nice and tall.
- Salt: I like to use sea salt in these cupcakes.
- Vegan Butter: Melted and cooled.
- Vanilla Extract: They are vanilla cupcakes, after all!
For the Buttercream Frosting
- Powdered Sugar: Add this in bit by bit so that it doesn’t fly everywhere. I recommend sifting it first.
- Vegan Butter: Softened, see more info in the tips section.
- Vanilla Extract: For extra sweet vanilla flavor.
- Vegan Milk: This amount can be adjusted depending on how you want the texture of the frosting to turn out.
- Sea Salt: Only add this if you’re using unsalted butter.
How to Make Vegan Vanilla Cupcakes
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
This is a great recipe to start with if you don’t do a lot of baking, because it’s so easy. First you’ll mix the cupcake batter together, and then while the cupcakes are baking/cooling, you’ll whip the frosting together. Finally you’ll decorate, and then you can treat yourself!
Here’s the step-by-step guide on how to make the best vegan vanilla cupcakes:
Preheat the Oven to 350°F/180°C: Line muffin cups with cupcake liners or foil bake cups.
Make the Vegan Buttermilk: In a small bowl or jar, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside.
Mix All Cupcake Ingredients Together: Whisk together sugar, flour, baking soda and salt in a large bowl until thoroughly combined. Add milk mixture, melted butter and vanilla. Mix with a spatula or hand whisk for about 1 to 2 minutes until everything is just combined. Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated. Do not over-mix.
Fill the Cupcake Pan: Divide the batter evenly between 12 cupcake liners (about ½ full with batter). You can use an ice cream scoop to help! Tap the cupcake pan on the counter three times (lift and tap down slightly) to remove any excess air bubbles before baking.
Bake the Cupcakes: Place the pan in the middle rack of your oven and in the center of that rack. Bake for 20-22 minutes until fully cooked. Remove from the oven and let cool in pan for 5 minutes. Remove from the baking pan, and move the cupcakes to a wire rack to cool completely.
Start on the Frosting: Beat the butter and vanilla for about 2-3 minutes with a stand mixer or a handheld mixer, until fluffy.
Mix in the Powdered Sugar: Add 1 cup of powdered sugar. Fold it in with a spatula so it doesn’t fly everywhere, then beat for about 1 minute. Add the rest of the powdered sugar in small increments too, until fully incorporated.
Combine with the Milk: Add in a 1/2 tablespoon of vegan milk at a time until it reaches your preferred volume and consistency. Add that last ½ cup of powdered sugar if you desire. Beat the Frosting Together: Then beat for about 5 minutes, using the spatula to mix everything together every other minute, until the frosting is fluffy, white, smooth and creamy. Decorate and Enjoy: Frost cakes and decorate. The frosting will set at room temperature. Enjoy!
Tips for Success
There’s nothing too crazy going on in any of these steps, but in this case (and many others), simplicity equals deliciousness. Here are some more tips to simplify these vegan vanilla cupcakes even further:
- How to Get Ultra-Moist Cupcakes: For an even more moist cake, brush with simple syrup before putting on the frosting!
- Don’t Over-Mix the Batter: Just mix until all of the ingredients are combined. Over-mixing the batter can lead to a tough, dense texture in the cupcakes instead of a light and airy one.
- Let the Cupcakes Cool Before Frosting Them: If they’re still warm from the oven, odds are they will begin to fall apart the moment you start frosting them. Let them cool completely to avoid that – you can even pop them in the fridge for a bit if you want to speed up the process.
- Use Room Temperature Vegan Butter: When it’s too cold it doesn’t combine well with the powdered sugar, which results in lumpy frosting.
How to Store Cupcakes
My preferred way to store these homemade vegan vanilla cupcakes is to keep them in the fridge in an airtight container for 5-6 days. (I’ve never had them last that long, but hypothetically they could keep until that point!)
Can I Freeze These?
Yes! Freeze your completely cooled cupcakes in an airtight container for 2-3 months. I recommend freezing the frosting separately, and then thawing both components in the fridge when you’re ready to eat them again. That way you can enjoy freshly decorated cupcakes!
Ingredients
For the Cupcakes
- 1 tablespoon apple cider vinegar
- 1 cup soy milk , or other vegan milk ( 240mL ), room temperature
- 1 cup brown sugar , or cane sugar ( 200g )
- 1 ½ cups all-purpose flour , ( 180g )
- 1 teaspoon baking soda , ( 5g )
- ½ teaspoon sea salt , ( 1.4g )
- ⅓ cup vegan butter , melted and cooled ( 75g )
- ½ tablespoon vanilla extract
For the Whipped Buttercream Frosting
- 3 to 3 ½ cups powdered sugar
- 1 cup vegan butter , softened
- 1 teaspoon vanilla extract
- 1 tablespoon vegan milk , add more if needed
- ¼ teaspoon sea salt , but only if using unsalted butter
Instructions
For the Cupcakes
- Preheat the oven to 350°F/180°C. Line muffin cups with cupcake liners or foil bake cups.
- In a small bowl or jar, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside.
- Whisk together sugar, flour, baking soda and salt in a large bowl until thoroughly combined. Add milk mixture, melted butter and vanilla. Mix with a spatula or hand whisk for about 1 to 2 minutes until everything is just combined. Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated. Do not overmix.
- Divide the batter evenly between 12 cupcake liners (about ½ full with batter). You can use an ice cream scoop to help! Tap the cupcake pan on the counter three times (lift and tap down slightly) to remove any excess air bubbles before baking.
- Place the pan in the middle rack of your oven and in the center of that rack. Bake for 20-22 minutes until fully cooked. Remove from the oven and let cool in pan for 5 minutes. Remove from the baking pan, and move the cupcakes to a wire rack to cool completely.
- After cooled, frost with buttercream frosting and sprinkles (if you want). Enjoy!
For the Buttercream Frosting
- Beat the butter and vanilla for about 2-3 minutes with a stand mixer or a handheld mixer, until fluffy.
- Add 1 cup of powdered sugar. Fold it in with a spatula so it doesn’t fly everywhere, then beat for about 1 minute. Add the rest of the powdered sugar in small increments too, until fully incorporated.
- Add in a 1/2 tablespoon of vegan milk at a time until it reaches your preferred volume and consistency. Add that last ½ cup powdered sugar if you desire.
- Then beat for about 5 minutes, using the spatula to mix everything together every other minute, until the frosting is fluffy, white, smooth and creamy.
- Frost cupcakes and decorate. The frosting will set at room temperature. Enjoy!
Notes
- How to Get Ultra-Moist Cupcakes: For an even more moist cake, brush with simple syrup before putting on the frosting!
- Don’t Over-Mix the Batter: Just mix until all of the ingredients are combined. Over-mixing the batter can lead to a tough, dense texture in the cupcakes instead of a light and airy one.
- Let the Cupcakes Cool Before Frosting Them: If they’re still warm from the oven, odds are they will begin to fall apart the moment you start frosting them. Let them cool completely to avoid that – you can even pop them in the fridge for a bit if you want to speed up the process.
- Use Room Temperature Vegan Butter: When it’s too cold it doesn’t combine well with the powdered sugar, which results in lumpy frosting.
More Vegan Desserts to Try
Ready to try some more easy vegan dessert recipes? Here are some of my favorites:
- Vegan Chocolate Cupcakes
- Red Velvet Brownies with Cream Cheese Frosting
- Vegan Mug Brownie
- Vegan Pumpkin Pie
- Vanilla Ice Cream
Super Moist Vegan Vanilla Cupcakes are topped with a delicious homemade whipped buttercream frosting and colorful sprinkles! These light and fluffy vanilla cupcakes are perfect for birthdays, bake sales, and more.
What Makes these the Best Vegan Vanilla Cupcakes?
- They’re Quick: You can have these vanilla cupcakes baked and frosted in just about 45 minutes. Also, most of these ingredients are pantry staples, so you whip them together on fairly short notice.
- They’re Simple: No need to worry about picky eaters when you have these cupcakes on hand. After all, who can turn down a vanilla cupcake? They’re so classically delicious!
- It’s a 2-Bowl Recipe: One for the cupcake batter and one for the buttercream frosting! Or, you can use one bowl total, and wash it in between ventures. Whatever you feel like doing. Either way, we’re cutting down on dishes today!
- They Can Be Customized: Sprinkles. Vegan chocolate chips. Caramel sauce . Sliced Strawberries. The options are endless when it comes to add-ons – vanilla complements so many flavors! Get creative and have fun. 🙂
Notes on Ingredients
For the Vanilla Cupcakes
- Vegan Buttermilk: Combine apple cider vinegar with soy milk (or other vegan milk) at room temperature to create a homemade vegan buttermilk! This gives the cupcakes an incredible texture. You could also use lemon juice.l
- Sugar: Brown sugar or cane sugar both work really well in this recipe.
- Flour: I like to use all-purpose flour, but you could try using gluten-free flour if needed.
- Baking Soda: To help the cupcakes rise up nice and tall.
- Salt: I like to use sea salt in these cupcakes.
- Vegan Butter: Melted and cooled.
- Vanilla Extract: They are vanilla cupcakes, after all!
For the Buttercream Frosting
- Powdered Sugar: Add this in bit by bit so that it doesn’t fly everywhere. I recommend sifting it first.
- Vegan Butter: Softened, see more info in the tips section.
- Vanilla Extract: For extra sweet vanilla flavor.
- Vegan Milk: This amount can be adjusted depending on how you want the texture of the frosting to turn out.
- Sea Salt: Only add this if you’re using unsalted butter.
How to Make Vegan Vanilla Cupcakes
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
This is a great recipe to start with if you don’t do a lot of baking, because it’s so easy. First you’ll mix the cupcake batter together, and then while the cupcakes are baking/cooling, you’ll whip the frosting together. Finally you’ll decorate, and then you can treat yourself!
Here’s the step-by-step guide on how to make the best vegan vanilla cupcakes:
Preheat the Oven to 350°F/180°C: Line muffin cups with cupcake liners or foil bake cups.
Make the Vegan Buttermilk: In a small bowl or jar, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside.
Mix All Cupcake Ingredients Together: Whisk together sugar, flour, baking soda and salt in a large bowl until thoroughly combined. Add milk mixture, melted butter and vanilla. Mix with a spatula or hand whisk for about 1 to 2 minutes until everything is just combined. Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated. Do not over-mix.
Fill the Cupcake Pan: Divide the batter evenly between 12 cupcake liners (about ½ full with batter). You can use an ice cream scoop to help! Tap the cupcake pan on the counter three times (lift and tap down slightly) to remove any excess air bubbles before baking.
Bake the Cupcakes: Place the pan in the middle rack of your oven and in the center of that rack. Bake for 20-22 minutes until fully cooked. Remove from the oven and let cool in pan for 5 minutes. Remove from the baking pan, and move the cupcakes to a wire rack to cool completely.
Start on the Frosting: Beat the butter and vanilla for about 2-3 minutes with a stand mixer or a handheld mixer, until fluffy.
Mix in the Powdered Sugar: Add 1 cup of powdered sugar. Fold it in with a spatula so it doesn’t fly everywhere, then beat for about 1 minute. Add the rest of the powdered sugar in small increments too, until fully incorporated.
Combine with the Milk: Add in a 1/2 tablespoon of vegan milk at a time until it reaches your preferred volume and consistency. Add that last ½ cup of powdered sugar if you desire. Beat the Frosting Together: Then beat for about 5 minutes, using the spatula to mix everything together every other minute, until the frosting is fluffy, white, smooth and creamy. Decorate and Enjoy: Frost cakes and decorate. The frosting will set at room temperature. Enjoy!
Tips for Success
There’s nothing too crazy going on in any of these steps, but in this case (and many others), simplicity equals deliciousness. Here are some more tips to simplify these vegan vanilla cupcakes even further:
- How to Get Ultra-Moist Cupcakes: For an even more moist cake, brush with simple syrup before putting on the frosting!
- Don’t Over-Mix the Batter: Just mix until all of the ingredients are combined. Over-mixing the batter can lead to a tough, dense texture in the cupcakes instead of a light and airy one.
- Let the Cupcakes Cool Before Frosting Them: If they’re still warm from the oven, odds are they will begin to fall apart the moment you start frosting them. Let them cool completely to avoid that – you can even pop them in the fridge for a bit if you want to speed up the process.
- Use Room Temperature Vegan Butter: When it’s too cold it doesn’t combine well with the powdered sugar, which results in lumpy frosting.
How to Store Cupcakes
My preferred way to store these homemade vegan vanilla cupcakes is to keep them in the fridge in an airtight container for 5-6 days. (I’ve never had them last that long, but hypothetically they could keep until that point!)
Can I Freeze These?
Yes! Freeze your completely cooled cupcakes in an airtight container for 2-3 months. I recommend freezing the frosting separately, and then thawing both components in the fridge when you’re ready to eat them again. That way you can enjoy freshly decorated cupcakes!
Ingredients
For the Cupcakes
- 1 tablespoon apple cider vinegar
- 1 cup soy milk , or other vegan milk ( 240mL ), room temperature
- 1 cup brown sugar , or cane sugar ( 200g )
- 1 ½ cups all-purpose flour , ( 180g )
- 1 teaspoon baking soda , ( 5g )
- ½ teaspoon sea salt , ( 1.4g )
- ⅓ cup vegan butter , melted and cooled ( 75g )
- ½ tablespoon vanilla extract
For the Whipped Buttercream Frosting
- 3 to 3 ½ cups powdered sugar
- 1 cup vegan butter , softened
- 1 teaspoon vanilla extract
- 1 tablespoon vegan milk , add more if needed
- ¼ teaspoon sea salt , but only if using unsalted butter
Instructions
For the Cupcakes
- Preheat the oven to 350°F/180°C. Line muffin cups with cupcake liners or foil bake cups.
- In a small bowl or jar, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside.
- Whisk together sugar, flour, baking soda and salt in a large bowl until thoroughly combined. Add milk mixture, melted butter and vanilla. Mix with a spatula or hand whisk for about 1 to 2 minutes until everything is just combined. Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated. Do not overmix.
- Divide the batter evenly between 12 cupcake liners (about ½ full with batter). You can use an ice cream scoop to help! Tap the cupcake pan on the counter three times (lift and tap down slightly) to remove any excess air bubbles before baking.
- Place the pan in the middle rack of your oven and in the center of that rack. Bake for 20-22 minutes until fully cooked. Remove from the oven and let cool in pan for 5 minutes. Remove from the baking pan, and move the cupcakes to a wire rack to cool completely.
- After cooled, frost with buttercream frosting and sprinkles (if you want). Enjoy!
For the Buttercream Frosting
- Beat the butter and vanilla for about 2-3 minutes with a stand mixer or a handheld mixer, until fluffy.
- Add 1 cup of powdered sugar. Fold it in with a spatula so it doesn’t fly everywhere, then beat for about 1 minute. Add the rest of the powdered sugar in small increments too, until fully incorporated.
- Add in a 1/2 tablespoon of vegan milk at a time until it reaches your preferred volume and consistency. Add that last ½ cup powdered sugar if you desire.
- Then beat for about 5 minutes, using the spatula to mix everything together every other minute, until the frosting is fluffy, white, smooth and creamy.
- Frost cupcakes and decorate. The frosting will set at room temperature. Enjoy!
Notes
- How to Get Ultra-Moist Cupcakes: For an even more moist cake, brush with simple syrup before putting on the frosting!
- Don’t Over-Mix the Batter: Just mix until all of the ingredients are combined. Over-mixing the batter can lead to a tough, dense texture in the cupcakes instead of a light and airy one.
- Let the Cupcakes Cool Before Frosting Them: If they’re still warm from the oven, odds are they will begin to fall apart the moment you start frosting them. Let them cool completely to avoid that – you can even pop them in the fridge for a bit if you want to speed up the process.
- Use Room Temperature Vegan Butter: When it’s too cold it doesn’t combine well with the powdered sugar, which results in lumpy frosting.
More Vegan Desserts to Try
Ready to try some more easy vegan dessert recipes? Here are some of my favorites:
- Vegan Chocolate Cupcakes
- Red Velvet Brownies with Cream Cheese Frosting
- Vegan Mug Brownie
- Vegan Pumpkin Pie
- Vanilla Ice Cream
Vegan Vanilla Cupcakes
Ingredients
For the Cupcakes
- 1 tablespoon apple cider vinegar
- 1 cup soy milk or other vegan milk ( 240mL ), room temperature
- 1 cup brown sugar or cane sugar ( 200g )
- 1 ½ cups all-purpose flour ( 180g )
- 1 teaspoon baking soda ( 5g )
- ½ teaspoon sea salt ( 1.4g )
- ⅓ cup vegan butter melted and cooled ( 75g )
- ½ tablespoon vanilla extract
For the Whipped Buttercream Frosting
- 3 to 3 ½ cups powdered sugar
- 1 cup vegan butter softened
- 1 teaspoon vanilla extract
- 1 tablespoon vegan milk add more if needed
- ¼ teaspoon sea salt but only if using unsalted butter
Instructions
For the Cupcakes
- Preheat the oven to 350°F/180°C. Line muffin cups with cupcake liners or foil bake cups.
- In a small bowl or jar, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside.
- Whisk together sugar, flour, baking soda and salt in a large bowl until thoroughly combined. Add milk mixture, melted butter and vanilla. Mix with a spatula or hand whisk for about 1 to 2 minutes until everything is just combined. Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated. Do not overmix.
- Divide the batter evenly between 12 cupcake liners (about ½ full with batter). You can use an ice cream scoop to help! Tap the cupcake pan on the counter three times (lift and tap down slightly) to remove any excess air bubbles before baking.
- Place the pan in the middle rack of your oven and in the center of that rack. Bake for 20-22 minutes until fully cooked. Remove from the oven and let cool in pan for 5 minutes. Remove from the baking pan, and move the cupcakes to a wire rack to cool completely.
- After cooled, frost with buttercream frosting and sprinkles (if you want). Enjoy!
For the Buttercream Frosting
- Beat the butter and vanilla for about 2-3 minutes with a stand mixer or a handheld mixer, until fluffy.
- Add 1 cup of powdered sugar. Fold it in with a spatula so it doesn’t fly everywhere, then beat for about 1 minute. Add the rest of the powdered sugar in small increments too, until fully incorporated.
- Add in a 1/2 tablespoon of vegan milk at a time until it reaches your preferred volume and consistency. Add that last ½ cup powdered sugar if you desire.
- Then beat for about 5 minutes, using the spatula to mix everything together every other minute, until the frosting is fluffy, white, smooth and creamy.
- Frost cupcakes and decorate. The frosting will set at room temperature. Enjoy!
Notes
- How to Get Ultra-Moist Cupcakes: For an even more moist cake, brush with simple syrup before putting on the frosting!
- Don’t Over-Mix the Batter: Just mix until all of the ingredients are combined. Over-mixing the batter can lead to a tough, dense texture in the cupcakes instead of a light and airy one.
- Let the Cupcakes Cool Before Frosting Them: If they’re still warm from the oven, odds are they will begin to fall apart the moment you start frosting them. Let them cool completely to avoid that - you can even pop them in the fridge for a bit if you want to speed up the process.
- Use Room Temperature Vegan Butter: When it’s too cold it doesn’t combine well with the powdered sugar, which results in lumpy frosting.
Nutrition
Vegan Vanilla Cupcakes https://jessicainthekitchen.com/vegan-vanilla-cupcakes/ September 24, 2021
Chickpea Tikka Masala is an incredibly easy and absolutely divine vegan version of the classic Indian dish! It tastes deliciously indulgent, yet it’s super quick and easy. Plus, vegan tikka masala makes large portions that are perfect for meal prep!
What is Tikka Masala?
Tikka Masala, or Chicken Tikka Masala, is an Indian curry-based dish. It is traditionally made with chicken (as you probably guessed) and a creamy curry sauce, containing spices like curry powder , cumin, etc.
Since we’re making a vegan version, though, here’s the slightly-altered rundown. The key to making an incredible vegan tikka masala is to focus on the core flavors in the original version. So, in this recipe, chickpeas replace chicken. Of course, no one is trying to make chickpeas taste like chicken, but they yield an absolutely phenomenal-tasting dish, nonetheless. Chickpeas ensure that you still get a good dose of protein, and they truly soak up the flavor in the sauce.
When you make vegan tikka masala for dinner you get rave reviews and questions like “How does this taste exactly like our favorite takeout?!” (Yep, real quote.)
Notes on Ingredients
Time to round up some ingredients! This is a list of everything you’ll need to prepare this easy chickpea tikka masala:
- Coconut Oil: Or any cooking oil, whatever you prefer.
- Onion: I like to use a diced red onion, but a white/yellow onion is fine too.
- Spices: Today we’ll use fresh ginger, ground cumin, ground coriander, paprika, turmeric, cayenne pepper, sea salt, and ground black pepper.
- Garam Masala: A blend of Indian spices that will give this dish an authentic taste.
- Garlic: Minced, for extra flavor.
- Tomato Paste: Offers rich tomato flavor, and thickens the sauce.
- Tomato Sauce: You can use jarred, canned, or fresh tomato sauce.
- Chickpeas: Make sure to drain the cans before you use the chickpeas.
- Coconut Milk: I used coconut milk because it’s affordable, easy to find, and it doesn’t give the dish a coconut-y flavor. However, you could substitute a pourable cashew cream, which would also be a great heavy cream substitute.
- Coconut Sugar : Optional – it balances out the acidity. (Any sugar will work.)
- Lime Juice: To help pull together all the flavours.
How to Make Vegan Tikka Masala
This Chickpea Tikka Masala is SO flavorful. I didn’t want any overwhelming seasonings, but instead wanted everything to enhance and complement the tomato flavor that’s so prevalent in traditional tikka masala. I found that the fresh ginger, the tomato paste, and a bit more curry than I usually use, really did the trick.
Here’s the full explanation on how this dish comes together:
Sauté the Garlic and Onion: In a deep pot over medium high heat, add the coconut oil. Add in the onion, garlic, and ginger. Reduce to medium heat. Grind some sea salt and ground black pepper over the mixture and stir together. Sauté until the onions are translucent and the ginger and garlic are fragrant, about 5 minutes.
Mix in More Spices: Reduce heat to medium. Add in the ground cumin, coriander, turmeric, cayenne pepper, paprika and garam masala. Stir into the onion mix to combine. Add in the tomato paste and add in a splash of water and saute it all together, heating up the spices to bring out more flavour, for about 3-4 minutes. Feel free to add more splashes of water to keep it moving.
Add in the Tomato Sauce: Stir everything together. Reduce to a steady simmer and let it all simmer together for about 5 minutes. Remove the pan from the heat and carefully pour the contents into a blender . If your blender is a glass blender let it cool much more before blending. Add in your 1 teaspoon of sea salt, ½ teaspoon of black pepper, and the sugar now. Blend for about 1 to 2 minutes until everything is fully blended and smooth. Pour the sauce back into the pan.
Also add in the chickpeas: Stir to combine. Bring the curry to a slight boil, and then reduce to medium-low so that the mixture continues to simmer for 8 to 10 more minutes. Cover slightly with lid but not completely to allow the steam and excess water to escape.
Pour in the Coconut Milk: And stir to combine. Allow to simmer for about 3 more minutes. Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze the lime over the top of the curry, stirring to combine. Don’t skip this step!! Finally, allow it to cool slightly, and then serve. Enjoy!
Tips for Success
This recipe yields a dish that will perfume your entire kitchen and home with scents reminiscent of your favorite Indian takeout restaurant. And, best of all, it makes such large portions that you’ll have plenty of leftovers.
Here are a few tips to keep in mind before you get started on it:
- Make Sure to Keep the Temperature Low: You want your tikka masala to simmer, not boil! Keep the heat on medium-low so that the milk doesn’t curdle and disrupt your creamy sauce.
- Add Vegetables: To make this meal even more filling, add in veggies like cauliflower or peppers and let them simmer with the chickpeas.
- Make It Ahead: Letting the flavors really mingle overnight in the fridge results in a delicious vegan tikka masala! Feel free to make this dish a day ahead of time so that you can reheat it and serve it for dinner the next day.
Serving Suggestions
Want to switch up how you enjoy this meal? Sometimes I do, so I came up with a couple serving options for you all.
Some nights I have it with naan (or whole wheat naan bread), and other nights I have it with basmati rice… sometimes I even try it in a roti wrap! I’ve also served it with homemade pita chips before, or a simple side of roasted vegetables . Alone, or as-is, is good too.
No matter which way you serve it, I know you’ll love it. Eat up and enjoy, friends!
How to Store Leftovers
You can store this chickpea tikka masala in an air-tight tupperware container in the fridge for up a week. It makes for great lunches/quick dinners if you want to save it in serving-size portions!
Can I Freeze Extras?
Yes! This vegan tikka masala is an excellent candidate for freezing, and can be stored in the freezer for up to a month.
Ingredients
- 2 tablespoons coconut oil , or any oil or vegan butter
- ½ large red onion , diced
- ½ tablespoon fresh ginger
- 3 cloves garlic , minced
- sea salt and ground black pepper , to taste
- 2 teaspoons ground cumin , I used roasted geera
- 2 teaspoons ground coriander
- 1 ¼ teaspoons turmeric
- 2 teaspoons cayenne pepper , reduce to 1 teaspoon if you can’t handle heat
- 2 teaspoons paprika
- 1 tablespoon garam masala
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 ½ tablespoons tomato paste
- 2 teaspoons coconut sugar , optional – to balance out the acidity (or any sugar)
- 28 ounces tomato sauce , jarred or canned or fresh
- 2 cans chickpeas , drained (2 cans) (32oz/454g)
- 1 cup coconut milk , the thick creamy white part separate from the coconut water
- juice of 1 lime , about 1 tablespoon
Instructions
- In a large sauce pan over medium high heat, add the oil.
- Once the oil is heated, add in the onion, garlic, and ginger. Reduce to medium heat. Grind a sprinkle of sea salt and ground black pepper over the mixture and stir together. Saute until the onions are translucent and the ginger and garlic are fragrant, about 4 minutes.
- Reduce heat to medium. Add in the ground cumin, coriander, turmeric, cayenne pepper, paprika and garam masala. Stir into the onion mix to combine. Add in the tomato paste and add in a splash of water and saute it all together, heating up the spices to bring out more flavour, for about 3-4 minutes. Feel free to add more splashes of water to keep it moving.
- Add in the tomato sauce. Stir everything together. Reduce to a steady simmer and let it all simmer together for about 5 minutes.
- Remove the pan from the heat and carefully pour the contents into a blender. If your blender is a glass blender let it cool much more before blending. Add in your 1 teaspoon of sea salt, ½ teaspoon of black pepper, and the sugar now. Blend for about 1 to 2 minutes until everything is fully blended and smooth. Pour the sauce back into the pan.
- Add the chickpeas. Stir to combine. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 8 to 10 more minutes. Cover slightly with lid but not completely to allow the steam and excess water to escape.
- Pour in the coconut milk and stir to combine. Allow to simmer for about 3 more minutes. Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze the lime over the top of the curry, stirring to combine. Don’t skip this step!!
- Allow to cool slightly and then serve. Serve with some rice and some naan as great pairing options. Enjoy!
Notes
- Make Sure to Keep the Temperature Low: You want your tikka masala to simmer, not boil! Keep the heat on medium-low so that the milk doesn’t curdle and disrupt your creamy sauce.
- Add Vegetables: To make this meal even more filling, add in veggies like cauliflower or peppers and let them simmer with the chickpeas.
- Make It Ahead: Letting the flavors really mingle overnight in the fridge results in a delicious vegan tikka masala! Feel free to make this dish a day ahead of time so that you can reheat it and serve it for dinner the next day.
Serving Suggestions
How to Store Leftovers
Can I Freeze Extras?
More Vegan Dinner Ideas
Looking for some more easy vegan dinner recipes? Here are some of my favorites:
- Creamy Vegan Mushroom Risotto
- The Best Vegan Lasagna
- Vegan Enchiladas
- Coconut Chickpea Curry
- Butter Cauliflower
- Butter Tofu Chicken
- Sweet and Sticky Vegan Meatballs
- Slow Cooker Vegan Chili
