Vegan Chicken Tandoori Sandwich

Transform your lunch routine with this vibrant and flavorful Vegan Chicken Tandoori Sandwich! This plant-based twist on the classic Indian-inspired favorite features tender vegan chicken strips marinated in a fragrant blend of coconut yogurt, fresh ginger, garlic, and warming spices like cumin, coriander, and turmeric. Paired with crisp lettuce, juicy tomato, refreshing cucumber, and a zesty mint chutney, all layered between lightly toasted gluten-free burger buns, this sandwich is the perfect harmony of bold flavors and satisfying textures. Ready in just 25 minutes (plus a short marinade time), it’s an easy, healthier choice without compromising on taste—ideal for a quick weeknight dinner or an elevated to-go meal. Whether you're vegan or simply looking to try something deliciously new, this recipe delivers a satisfying fusion of spice and freshness!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

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

Directions

Step 1

Juice the lemon and grate the fresh ginger and garlic cloves.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Meanwhile, slice the tomato, red onion, and cucumber thinly.

Step 6

Toast the gluten-free burger buns lightly.

Step 7

To assemble each sandwich, spread 1 tablespoon of mint chutney on the bottom half of each bun.

Step 8

Place a lettuce leaf, followed by some tomato slices, red onion rings, and cucumber slices on top of the chutney.

Step 9

Add a portion of the cooked vegan tandoori chicken strips on top of the vegetables.

Step 10

Close the sandwich with the other half of the bun and serve immediately.

Nutrition Facts

Serving size	(913.7g)

Amount per serving	% Daily Value*
Calories	1061.2

Total Fat 44.2g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 1.5g
Cholesterol 0mg	0%
Sodium 4347.7mg	0%
Total Carbohydrate 118.7g	0%
Dietary Fiber 23.3g	0%
Total Sugars 40.2g
Protein 58.1g	0%

Vitamin D 0IU	0%
Calcium 350.1mg	0%
Iron 14.5mg	0%
Potassium 1902.7mg	0%

*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.

Source of Calories

Fat: 36.0%

Protein: 21.0%

Carbs: 43.0%