Vegan Chicken Tandoori Sandwich
Indulge in the bold, smoky flavors of this Vegan Chicken Tandoori Sandwich, a plant-based twist on a classic Indian-inspired delight. Featuring tender vegan chicken strips marinated in a vibrant blend of spices—like cumin, coriander, and turmeric—mixed with creamy coconut yogurt and zesty lemon juice, this sandwich delivers a tantalizing balance of spice and tang. Layered on toasted gluten-free burger buns with crisp lettuce, juicy tomato, crunchy cucumber, red onion, and a refreshing dollop of mint chutney, every bite is bursting with texture and flavor. Ready in just 25 minutes of prep and cook time, this sandwich is perfect for a quick and satisfying lunch or a fun weeknight dinner. Whether you're seeking a creative vegan option or a flavorful spin on tandoori, this sandwich is sure to impress!
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Recipe Information
Ingredients
- 8 ounces vegan chicken strips
- 0.5 cup coconut yogurt
- 1 medium lemons
- 1 tablespoon fresh ginger
- 2 large garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon turmeric
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 4 gluten-free burger buns
- 4 pieces lettuce leaves
- 1 large tomato
- 0.5 medium red onion
- 4 tablespoons mint chutney
- 1 small cucumber
Instructions
Juice the lemon and grate the fresh ginger and garlic cloves.
In a bowl, combine coconut yogurt, lemon juice, grated ginger, grated garlic, ground cumin, ground coriander, paprika, cayenne pepper, turmeric, salt, and black pepper. Mix thoroughly to form the marinade.
Add the vegan chicken strips to the marinade, ensuring each strip is well-coated. Let it marinate for at least 30 minutes, or refrigerate for up to 2 hours for a deeper flavor.
Heat olive oil in a large skillet over medium heat. Add the marinated vegan chicken strips and cook for 5–7 minutes, turning occasionally until they are golden brown and heated through.
Meanwhile, slice the tomato, red onion, and cucumber thinly.
Toast the gluten-free burger buns lightly.
To assemble each sandwich, spread 1 tablespoon of mint chutney on the bottom half of each bun.
Place a lettuce leaf, followed by some tomato slices, red onion rings, and cucumber slices on top of the chutney.
Add a portion of the cooked vegan tandoori chicken strips on top of the vegetables.
Close the sandwich with the other half of the bun and serve immediately.
Nutrition Facts
Calories |
212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 572 mg | 25% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.9 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 435 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
