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Vegan Birria Tacos with Tikka Masala Sauce – an Indian twist on a Mexican street food classic that you will LOVE! The vegan birria filling is made using mushrooms and peppers cooked with a fragrant spice blend. Glutenfree Soyfree Nutfree
Coming at you with some prime vegan fusion food. Vegan Tikka Masala Birria Tacos. Mexican street food with an added Indian twist.
Traditional birria tacos consist of stewed meat wrapped in tortillas soaked and toasted in broth, served with a side of broth, also known as consomé, for dipping the tacos into. My vegan version uses a savory sauteed veggie filling with mushrooms, peppers, and taco spices. Instead of the consume, we serve the tacos with a small dish of a quick “mix everything in a bowl”, thin tikka masala sauce .
As with all genius kitchen creations, this dish was born out of a craving. The other day, I was seriously craving some vegan birria tacos but was out of chilies and time, so I fixed myself some fusion Tikka masala birria tacos!
They turned out so utterly delicious that I just needed to share the recipe with you! Guys, you’ve got to make these ridiculously delicious tacos. This recipe is nut-free and soy-free, easily Gluten-free with Gluten-free tortillas.
why you’ll love these fusion Birria tacos!
- They are quick to put together
- they are soy-free Nutfree and glutenfree!
- they are versatile, change up the filling and spices to your preference
- The sauce is just put everything in the bowl and mix
- the filling is a quick stir fry.
- The sauce and filling can be made ahead so assemble, heat up on a skillet, and serve!
If you make these tacos, do leave a review!
Tikka Masala Birria Tacos vegan
Vegan Birria Tacos with Tikka Masala Gravy – an Indian twist on a Mexican street food classic that you will LOVE! The vegan birria filling is made using mushrooms and peppers cooked with a fragrant taco spice blend. Nutfree Soyfree Glutenfree Makes 10-12 tacos
Servings: 4
Calories: 172kcal
For the tikka masala sauce
- ½ cup (130 g) tomato paste
- 3 tablespoons dairy yogurt or you can use nondairy cream such as coconut cream.
- 1-2 teaspoon gram masala
- 1 teaspoon ground coriander
- ¾ teaspoon onion powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Kashmiri chili powder or paprika, Or use 1/2 teaspoon cayenne
- ½ teaspoon amchoor or dried mango powder, This is optional you can add in ½ -1 teaspoon of lime juice instead
- 1 ½ cups (350 ml) of water
For the taco filling
- 12 ounces (340 g) of sliced mushrooms, fresh mushrooms like cremini, white, baby Portobello
- ½ green pepper thinly sliced
- ½ red pepper thinly sliced
- ½ red onion thinly sliced or 1/3 cup sliced onion
- ½ teaspoon of salt
- ¼ teaspoon black pepper
- 2 teaspoons or more taco spice blend
- 3-4 tablespoons of the tikka masala sauce from above
For serving
- 10 to 12.5-inch tortillas
- 1 cup vegan mozzarella cheese or other shredded cheese of choice
- a few teaspoons of oil as needed to cook
- Chopped red or white onion, chopped cilantro, lime wedges, and sliced jalapenos for garnish and serving.
- Make the tikka masala sauce; In a bowl, combine all the ingredients under tikka masala sauce and mix really well.
- Press the tomato paste into the water mixture on the side of the wall and mix in so that the paste is mixed in really well. Taste and adjust salt and flavor. If you’d like tangy add in some lime juice and mix in. Set aside
- For the filling, heat a skillet over medium-high heat. Add 2 teaspoons of oil or add ¼ cup of broth.
- Add in the mushrooms, peppers onion, and a generous pinch of salt and mix well. Cook until some are starting to turn golden then add in the black pepper, taco spice, and remaining salt and mix in.
- Continue to cook for 2-3 minutes then add in 3 tablespoons of the mixed tikka masala sauce from above and mix in.
- If the mixture is drying too much add a few splashes of water and continue to cook until the mushrooms are cooked to preference, then remove from heat and set aside.
- Assemble the tacos. Heat up a skillet over medium-high heat. Add a few drops of oil. Take 1 tortilla and dip it really well in the tikka masala sauce.
- Then place the tortilla on the hot skillet. On one half of the tortilla, add some of the fillings then top with cheese and continue to cook until the tortilla starts to get golden brown at the bottom then fold it and press.
- Flip and press again for a few minutes so that it crisps up and the cheese melts then take off the heat.
- Repeat for all tortillas and plate them. Top the tortillas with chopped onions, cilantro, lime wedges, and jalapenos if used.
- Heat up the remaining tikka masala sauce in a skillet or microwave until it comes to a boil. Taste and adjust salt and flavor. If you want it a little sweeter add in a little bit of maple syrup and mix in.
- Serve: Place this in a small bowl to serve with tacos. To eat you want to dip each of the tacos into the tikka masala sauce then dig in.
- To make this gluten-free, use gluten-free tortillas. This recipe is nut-free and soy-free.
- To amp up the protein in the recipe add in some shredded tofu along with the mushrooms or instead of the mushrooms or add in some crumbled-up cooked chickpeas or beans. Or add seitan or soaked soy curls. Add more taco spice and salt and another 1-2 tablespoons of the tikka masala sauce and cook the filling or cook to preference and use that as the filling of the tacos.
Nutrition Facts
Tikka Masala Birria Tacos vegan
Amount Per Serving
Calories 172
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Sodium 1134mg49%
Potassium 707mg20%
Carbohydrates 20g7%
Fiber 4g17%
Sugar 8g9%
Protein 6g12%
Vitamin A 1118IU22%
Vitamin C 43mg52%
Calcium 57mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000-calorie diet.
Ingredients:
- For the tikka masala sauce, we combine tomato paste, non-dairy yogurt, and spices
- our tikka masala spice blend includes garam masala, coriander, onion powder, onion powder, salt, black pepper, chili powder, or use ½ teaspoon of cayenne or paprika
- to add some acidity I like adding amchoor or dried mango powder. You can also use lime juice instead
- the filling is made with mushrooms, onions, and peppers
- the veggies are spiced with a mix of black pepper and taco spice as well as 3-4 tablespoons of the masala sauce
Tips:
- To make this gluten-free, use gluten-free tortillas.
- To amp up the protein in the recipe add in some shredded tofu along with the mushrooms or add in some lightly mashed and crumbled up cooked chickpeas or beans. For any increase in volume, Add more taco spice and salt and another 1-2 tablespoons of the tikka masala sauce and cook the filling or cook to preference and use that as the filling of the tacos.
- instead of amchoor Mango powder, you can also add ½ teaspoon of lime juice instead
How to make Vegan Birria Tacos
In a bowl, combine all the ingredients under tikka masala sauce and mix really well.
Press the tomato paste into the water mixture on the side of the wall and mix in so that the paste is mixed in really well. Taste and adjust salt and flavor. If you’d like tangy add in some lime juice and mix in. Set aside
For the filling, heat a skillet over medium-high heat. Add 2 teaspoons of oil or add ¼ cup of broth.
Add in the mushrooms, peppers onion, and a generous pinch of salt and mix well. Cook until some are starting to turn golden then add in the black pepper, taco spice, and remaining salt and mix in.
Continue to cook for 2-3 minutes then add in 3 tablespoons of the blended tikka masala sauce from above and mix in.
If the mixture is drying too much add a few splashes of water and continue to cook until the mushrooms are cooked to preference, then remove from heat and set aside.
Assemble the tacos. Heat up a skillet over medium-high heat. Add a few drops of oil. Take 1 tortilla and dip it really well in the tikka masala sauce.
Then place that on the hot skillet.
On one half of the tortilla, add some of the fillings then top with vegan cheese and continue to cook until the tortilla starts to get golden brown at the bottom then fold it and press.
Flip and press again for a few minutes so that it crisps up and the cheese melts then take off heat.
Repeat for all tortillas and plate them. Top the tortillas with chopped onions, cilantro, lime wedges, and jalapenos.
Heat up the remaining tikka masala sauce in a skillet or microwave until it comes to a boil. Taste and adjust salt and flavor. If you want it a little sweeter add in a little bit of maple syrup and mix in.
Place this in a small bowl to serve with tacos. To eat you want to dip each taco into the tikka masala sauce then bite.
Storage:
Store the tikka masala sauce and filling separately. Refrigerate for up to 3 days. Make the tacos fresh when needed
