egg free shakshuka

This Vegan Shakshuka (or Shakshouka) is a quick and easy dish takes less than 45 minutes and is a flavourful and delicious breakfast or brunch! Vegan tofu eggs are cooked in flavourful tomato sauce and is sure to be a crowd pleaser!

Vegan Shakshuka Recipe

oz diced tomatoes (fresh

cumin

red pepper flakes (or more)

garlic (peeled and chopped finely)

onion (finely diced)

medium bell pepper (finely diced)

parsley

sea salt

black pepper

vegan feta cheese

lb block of extra firm tofu (pressed

garlic powder

onion powder

nutritional yeast

vegan milk

½ teaspoon kala namak

In your Blacklock 4 Quart Deep Skillet, over medium high heat, heat the oil.

Add the onions and bell peppers and stir. Cook for about 5 to 7 minutes until translucent and a bit softer.

While this is cooking, make the tofu egg mixture. Add the tofu, nutritional yeast, kala namak, garlic powder, onion powder, milk and blend. Taste and adjust seasonings if necessary. Set aside until needed.

Add the garlic and stir for about 2 minutes until fragrant.

Add the tomato sauce, the cumin, the red pepper flakes and a pinch of salt and ground black pepper. Reduce the heat to medium and stir everything together. Cover your Blacklock 4 Quart Deep Skillet with the lid, and cook for another 2 minutes.

Remove the lid, make some small wells, and scoop in your tofu egg mixture. I like to do about 5 on the outside areas, and one in the middle.

Bring heat to medium (ensure it’s simmering) and cover your Deep Skillet with the lid. Cook the shakshuka for 5 minutes with the lid on to cook through, and then five to 8 minutes with the lid off, allowing all the excess liquid to escape until the tofu egg mixture is set.

Remove from heat and allow to cool until set (around 5 minutes at least as it&#039;ll be very hot). Top with vegan feta and chopped parsley. Serve with pita bread or any kind of crusty bread, and enjoy!

California-style Shakshuka, made with chickpeas and avocado in place of the usual eggs. It is vegan, grain-free, & gluten-free.

Avocado &amp; Chickpea Shakshuka {Vegan}

tomatoes

smoked paprika

chickpeas,

avocado, halved, peeled, pitted

olive oil

Serving suggestion: Crusty bread

In a 9- or 10-inch skillet, stir together...

In a 9- or 10-inch skillet, stir together the marinara, tomatoes & juices, cumin, paprika, pepper and chickpeas. Cook and stir over medium-high heat until the sauce just begins to bubble, then reduce heat to low and simmer for 10 minutes.

While sauce simmers, thinly slice each avocado half,...

While sauce simmers, thinly slice each avocado half, dividing each portion in half (four quarters total); fan out each 1/4 portion.

Place each portion of avocado evenly on surface...

Place each portion of avocado evenly on surface of tomato sauce; drizzle avocado with olive oil, if using. Let simmer for 3 to 5 minutes longer to warm the avocado. Sprinkle with parsley.

Serve with crusty bread!

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Vegan Shakshuka Recipe

Avocado & Chickpea Shakshuka {V...

Top 2 egg free shakshuka recipes from across the web

The most viewed egg free shakshuka recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Shakshuka Recipe

Avocado &amp; Chickpea Shakshuka {V...

The most viewed egg free shakshuka recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Avocado & Chickpea Shakshuka {V...