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tandoori chicken sandwich with fresh veggies and sauce

Vegan Tandoori Chicken Sandwich

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! 
5 from 1 vote
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8
Author: Liv King

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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