This Vegan Tandoori Chicken Sandwich is such a flavorful, fresh, and satisfying sandwich! A perfectly seasoned vegan chicken style seitan patty coated in vegan greek yogurt and a blend of spices served on a hamburger bun along with a tangy yet fresh yogurt sauce and crunchy vegetables. You're gonna love this sandwich!
So, what is Tandoori Chicken?
Tandoori chicken originated in the Punjab before the independence of partition of India. It is now popular in a lot of places all around the world! Traditionally, it is a chicken dish that has been marinaded in yogurt and a blend of different spices and then is prepared by roasting or grilling in a clay oven or tandoor. The recipe I'm sharing today is not traditional in the slightest but it was heavily inspired by the popular dish. We are using a vegan chicken substitute along with vegan greek yogurt and multiple different spices. To cook this dish we are simply marinading the seitan and cooking straight on a pan. It's delicious and I'm so happy with how this vegan tandoori chicken sandwich came out but again, it's not traditional.
What You Will Need For This Vegan Tandoori Chicken Sandwich
Main Ingredients:
- Vegan Chicken
- Vegan Greek Yogurt
- Spices and Seasonings
- Fresh Vegetables
- Yogurt Herb Sauce
Substitutions:
If you don't have time to make seitan from scratch, try tofu! I haven't tried it myself but can imagine it being good. You could also use a pre-made vegan chicken patty as long as it's not breaded. Gardein has a good one! The only must haves are the delicious tandoori inspired spices in yogurt and the yogurt herb serving sauce.
The toppings are merely suggestions. I used carrots, cucumbers, red onion, and cilantro while I was testing and crafting this recipe and while it's wonderful and delicious- that's only option 1! I ate my leftovers with pickles, lettuce, and red onion which was also tasty. Options are really endless!
How To Make The Best Vegan Tandoori Chicken Sandwich
Chicken-Style Seitan recipe can be found in the blog post for my lemon chicken. Follow instructions for step 1- skipping the dredge & the lemon garlic sauce. Cook + prep time for the seitan will be about 1 hour. Make day ahead or fresh.
The seitan will need to be marinaded for at least 20 minutes in the yogurt and spices. I cooked some up immediately and then cooked the rest the other day after marinating overnight. Both were tasty!
If you like things extra saucy, double the yogurt herb sauce!!!
More Sandwich Recipes You Might Like:
If you make this recipe:
Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!
Vegan Tandoori Chicken Sandwich
Ingredients
Vegan Tandoori Chicken:
- 8 Vegan Chicken-Style Seitan Patties see note for recipe link
- 5.3 oz Vegan Unsweetened Greek Yogurt I used Kite Hill
- ½ teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Ginger
- ¾ teaspoon Garam Masala
- ¼ teaspoon Coriander
- ¼ teaspoon Black Pepper
- Large Pinch of Cayenne Pepper
- 1 teaspoon Paprika
- ½ tablespoon Chili Powder
- Juice of Half a Lime or Lemon
- ½ tablespoon Maple Syrup
Yogurt Herb Sauce:
- 5.3 oz Vegan Unsweetened Greek Yogurt I used Kite Hill
- 2 Garlic Cloves minced
- 1 teaspoon Onion Powder
- Salt & Pepper to taste
- 2 tablespoon Parsley finely chopped
- 2 tablespoon Cilantro finely chopped
- 3 Mint Leaves finely chopped
Toppings:
- Vegan Hamburger Buns
- 1 Cucumber thinly sliced
- 1-2 Large Carrots thinly sliced
- ⅓ of a Red Onion thinly sliced
- 1 small bunch of Cilantro
- Juice of Half a Lime or Lemon
Instructions
- Go over to my Vegan Chicken-Style Seitan recipe (link above) and follow instructions for step 1- skipping the dredge & the lemon garlic sauce. Make day ahead or fresh. See notes above for more information. Once cooked, drain on a wire rack and set aside.
- Whisk together the remaining ingredients listed under Vegan Tandoori Chicken. Add the seitan patties to the yogurt and spice mixture and let marinade for minimum 20 minutes (or overnight).
- Now, let's make the yogurt herb sauce. Simply whisk together the unsweetened yogurt, garlic, onion powder, salt, pepper, parsley, cilantro, and mint until well combined. Cover and place in fridge until ready to serve.
- Thinly slice the cucumber, carrots, and red onion. I used a peeler to make long ribbon-like pieces of cucumber and carrots. Toss with lime juice, if desired. Roughly chop cilantro. See note above for more topping ideas!
- Heat a large pan on medium-high with a thin layer of oil coating the bottom. Add the marinaded seitan to the hot pan and cook for 3-5 minutes on each side. Remove and place back on wired rack. *Only cook the seitan that you plan to serve immediately. Store leftovers in the fridge.
- Toast the hamburger buns. Add the tandoori chicken patty, all the toppings, and a healthy drizzle of the yogurt sauce. Serve!
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