Quick and Easy Vegan "Chicken" Tikka Masala

VEGAN “CHICKEN” TIKKA MASALA

 

Quick and easy vegan version of this classic dish.

1 large onion diced

1 12 ounce package sliced mushrooms

3 gloves garlic minced

1 teaspoon ground ginger

2 tablespoons tomato paste

3 teaspoons paprika

2 tablespoons Amy’s Worcestershire sauce

2 teaspoons salt

1 28 ounce can diced tomatoes

½ 8 ounce container GoVeggie® vegan cream cheese (purple package)

1 package Gardein® teriyaki chicken strips. (Save the teriyaki sauce for another recipe)

1 package rotini cooked al dente per package directions, drained and tossed with 1 tablespoon olive oil.

In a skillet, sauté onion, mushrooms and garlic in olive oil until softened. Stir in ginger, tomato paste, paprika, Worcestershire sauce, salt and tomatoes. Cook over medium heat stirring often for 10 minutes.  Break chicken strips into smaller cubes and stir into masala.  Mix in cream cheese. Continue to cook over medium heat stirring often for 10-15 minutes. Serve over rotini.  You can also serve this over rice.