So happy you passed by!  Vegetarian? Plantbased? Or just looking for healthier options for your diet? It doesn't really matter! I myself am what I like to call an "amateur vegan". Still experimenting and trying new things on daily basis and I truly love this process! Join me! 
I made this blog simple and visually incentive so that you could come back and browse for inspiration whenever you need it! 

Heavenly Soya Tikka Masala

Heavenly Soya Tikka Masala

I confess, soya chunks have always terrified me! I mean, is it me, or does it look like dog food? The low price doesn’t really add more attraction to it either. (Usually, it’s opposite for me!). However, I decided to grab few packages of different shapes and colors of soya chunk at one of our plant-based shops in town. The packaging there looked a bit more decent, so I thought I will give it a try.


I knew that for those chunks to be tasty, I would have to add a lot of flavors. So, obviously, Indian cuisine came first to my mind! Good gravy always saves the day (or the dish?). Oh, and the day was saved indeed! These chunks became so heavenly soft and full of flavor…. I think, this might be one of my better attempts of mastering Indian cuisine!


You should go get some of these cheap soya chunks right away and give it a shot! I am really happy I did.


Heavenly Soya Tikka Masala



250 g soya chunks

Splash of olive oil

1 tsp mustard seeds

1 tsp cumin seeds

1 small onion, chopped

5 cloves of garlic, grated

1 big piece of ginger, grated

1 red chili, chopped

1 Tbsp garam masala

1 Tbsp coriander powder

1 tsp turmeric

1 tsp cumin

1 tsp Kashmiri chili powder (?)

400g crushed tomatoes, canned

1 can of coconut milk (I used light)


1.  Start by preparing your soya chunks according to the package instructions. I cooked it in a vegetable broth for about 10 minutes until it doubled in size. Drained the broth and refilled the pot with very cold water. Waited few minutes, squeezed the water out of the chunks by hand and put it aside for later.

2. For the gravy, heat a bigger pan with a splash of olive oil. Once hot – add cumin and mustard seeds. Wait until the seeds start sizzling and then add chopped onion, garlic, ginger and red chili. Cook until onion becomes translucent.

3.  Add all the spices (don’t be shy here) and cook for few minutes while stirring everything.

4. Pour crushed tomatoes into the pan and bring it to boil. Rinse the tomato container with a bit of water and pour it also to the pan (no waste and we also need some extra liquid in the sauce).

5.  Add the tomato sauce in the blender and blend it until smooth. Pour it back to the pan.

6.  Lower the heat a bit and add your coconut milk. Stir well so it is all well combined. Add salt and pepper at this stage.

7.   Drop all the soya chunks in the tomato sauce and stir, so it is all well coated.

8. Leave it to simmer and for the water to evaporate until you reach the wanted gravy consistency. Check if it needs any more salt or pepper, or any other spices. I admit, I left it simmer for a long time, approx. 40 minutes. I really wanted those chunks to absorb all the flavors.  

9.  Top with some fresh parsley at the end.


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