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Vegan Tikka Masala Grilled Cheese

Take a classic grilled cheese, add a homemade tikka masala sauce, and you have a tikka masala grilled cheese. Saucy, cheesy, spicy, and very easy to put together! And dare I say...better than the classic.
5 from 2 votes
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Servings 4

Ingredients
  

  • 2 tbsp avocado oil, divided
  • 1 red bell pepper, diced
  • 1 red onion, chopped
  • 4 garlic cloves, minced
  • 2 inch ginger, minced
  • 2 green chilis, minced
  • ½ tsp turmeric
  • 1.5 tsp ground coriander
  • 1 tsp red chili powder
  • ½ tsp garam masala
  • 6 small tomatoes (~ 2 cups diced)
  • ½ cup unsweetened plant-based yogurt or cashew cream (see note for recipe)
  • 1 tsp garam masala
  • 2 tsp kasoori methi optional, but recommended
  • salt to taste
  • 8 slices of sourdough
  • 4 slices of vegan cheese *see note for homemade vegan cheese
  • olive oil for the bread

Instructions
 

  • Heat 1 tbsp oil in a pan over medium heat. Sauté the chopped red bell pepper until it is cooked, which should take 6-8 minutes. Remove from the pan.
  • Add another tbsp of oil to the pan. Cook onions for 4-5 minutes until translucent. Add garlic, ginger, and green chili, and cook for 2 minutes.
  • Add turmeric, coriander, and red chili powder and cook for a minute. Add the tomatoes and ¾ tsp salt.
  • When excess water from the tomatoes has mostly evaporated, remove the pan from the heat. Let it cool off a little and blend its contents with yogurt or cashew cream.
  • Pour the gravy back in the pan and keep it over medium low heat. Clean out the food processor with ½ cup water (check gravy consistency; it should be pretty thick) and add the water to the pan. Finish with garam masala, crushed kasoori methi, and salt to taste. Cook for 2-3 minutes.
  • Drizzle olive oil on one side of two slices of bread and place the oiled side down on a pan over medium heat. Add cheese, sauteed red bell peppers, and ~ 2 tbsp of tikka masala sauce. Top with the other slice of bread, oiled side facing up.
  • Press the sandwich lightly with the back of a spatula. Flip it when it holds together well (~ 3 minutes) and continue to press it for 3-4 minutes on the other side. Cook until both sides are golden-brown.
  • Repeat for the remaining slices of bread, depending on how many sandwiches you're making. The tikka masala sauce keeps well in the fridge for up to 5 days and a few months in the freezer, so make extra!

Notes

  1. The homemade vegan cheese recipe I've tried and loved is here if you want to make it: https://thevegan8.com/best-vegan-mozzarella-cheese-no-oil/
  2. If you would prefer to use cashew cream over vegan yogurt, this is my recipe: process 1/2 cup quick-soaked cashews (soaked in boiling water for 15 minutes), 1 tbsp lemon juice, pinch of salt, 1/2 cup water blended in a small processor