vegan shakshuka

This vegan shakshuka is loaded with quinoa and white beans for a protein-rich delicious breakfast!

Vegan Shakshuka

avocado oil (can sub vegetable oil)

onion, chopped

garlic cloves, chopped

red pepper, chopped

quinoa

white beans

tomatoes

water or vegetable stock

tsp smoked paprika

tsp chili powder

cumin powder

pomegranate molasses

cayenne pepper

salt & pepper

Cook the quinoa according to package directions. Set aside.

Heat the oil in a skillet on medium-high heat then add the onions and garlic letting cook for 2 minutes.

Then add the peppers and let it cook on medium heat for another 3-4 minutes until the peppers start to get tender. 

Lower the heat to medium and add cooked quinoa, white beans, crushed tomatoes, water, smoked paprika, chili powder, cumin, maple syrup, cayenne, salt and pepper and mix everything together. 

Let cook on low for 10 minutes stirring every few minutes. Taste and adjust seasoning if necessary before serving.

Love this shakshuka recipe Jess! Can't wait to give this recipe a go! Looks so tasty!

I have family in Israel and we eat this dish all the time when I go visit. Loved this vegan alternative to make at home! Never seen quinoa in a Shakshuka but it was SO good!

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!

Our Vegan Shakshuka is a tomato-rich dish that you can enjoy for breakfast, brunch, lunch, or even dinner. Easy to prepare, using simple ingredients, you will want to make this plant-based version of the classic Shakshuka more than once.

Easy Vegan Shakshuka

yellow onion

garlic

red pepper (small)

sweet smoked paprika

400 g canned chopped tomatoes

spinach

150 g silken tofu

turmeric

Cilantro

Salt & Pepper

Heat some oil in a pan and add chopped onion. Stir fry for a couple of minutes and then add minced garlic and chopped red pepper. Cook for 4-5 minutes.

Add the smoked sweet paprika and cumin and cook for one more minute or until fragrant.

Add the tinned chopped tomatoes and a pinch of salt. Leave simmering until the red peppers are cooked and the tomato sauce has reduced and is a richer and thicker sauce. At this point, you can add a little bit of sugar or another sweetener if the sauce is still acidic.

Add the fresh spinach (washed and chopped) and cook for a further 2-3 minutes.

Break the silken tofu block into chunks. Depending on your taste, you can leave bigger or smaller chunks. Take 2 tablespoons and mix with some turmeric powder to create the &quot;egg yolk&quot;.

Place the Silken tofu on the tomato base. We like making 3-4 silken tofu eggs. Then add some of the turmeric tofu on top creating a yolk-like shape. Put the lid on the pan or skillet, and leave cooking for about 3-4 minutes to heat up the silken tofu.

This Chickpea Shakshuka is a thick, hearty stew of mainly tomatoes, bell pepper and onion. Imagine it as a kind of Middle Eastern Ratatouille with spices like cumin, paprika, fennel, cinnamon and cayenne pepper. It is absolutely delicious, flavorful, and stunning. Not to mention it is super easy to make under 30 minutes.

Vegan Chickpea Shakshuka

Tbsp Olive oil

Onion (medium) (chopped)

Garlic (minced)

Bell pepper (red, yellow, green) (chopped)

tsp Sweet smoked paprika powder

Fennel seeds

tsp Ground cumin seeds

Cinnamon

Cayenne pepper

Tbsp Cane sugar

tomatoes (with liquid)

15-oz can Chickpeas (canned) (drained)

¼ cup Freshly chopped cilantro (or parsley)

Vegan Fried Eggs

Peel and chop onion. Peel and mince garlic. Wash and chop bell pepper.

Heat olive oil in a large cast-iron skillet.

Add chopped onions, minced garlic, and chopped bell pepper and sauté for 5 minutes.

Add smoked paprika, fennel seeds, cumin seeds, cinnamon, cayenne pepper, and sugar and sauté for 1 minute.

Add canned diced tomatoes and canned drained chickpeas, cover, and simmer over medium heat for 10 minutes, stirring occasionally.

Remove lid and allow to simmer for an additional 5 minutes, until thick and bubbly.

While shakshuka is simmering, place slices of whole grain bread in a toaster, toaster oven, or oven and toast until crisp and golden brown. And make some of our super easy soy-free, gluten-free Vegan Fried Eggs to accompany this delicious dish.

Delicious and easy vegan Shakshuka - made entirely without tofu! Wonderfully more-ish and perfect for your vegan Sunday brunch.

celery (finely diced)

brown onion (finely diced)

garlic (crushed

red pepper (diced)

olive oil

tsp smoked paprika powder

tsp black pepper

tomato paste

tomato relish (optional)

400-g tin chopped tomatoes (7 oz)

cherry tomatoes (7 oz)

kale (roughly chopped)

dairy-free yogurt (e.g. coconut yogurt)

bread

eggs

If you&#39;d like to serve your Vegan Shakshuka with vegan scrambled eggs, then begin with the recipe you can find here. Once one, place them aside for later use. If you&#39;re leaving out the &#39;eggy&#39; part of this dish, skip ahead to step 2.

Heat a splash of olive oil n a large frying pan, and sauté your onions until translucent. Add the crushed garlic and cook for 1 minute before adding the celery and red pepper. Cook for 3 minutes to soften and stir regularly,.

Add in the chopped tomatoes, cherry tomatoes, tomato paste and tomato relish (optional). Sprinkle the spices over the top and stir to combine. Reduce to low/medium heat and let it simmer for 5 minutes.

Add in the kale (and vegan scrambled eggs), then stir to combine and serve warm with parsley, fresh yogurt and toasted bread.

https://www.youtube.com/watch?v=d4t4seBMhP4

Delicious vegan shakshuka recipe - without tofu! 

Find the full recipe at https://www.romylondonuk.com/easy-vegan-shakshuka-no-tofu/

Making your savoury brunch dreams come true with this super Easy Vegan Shakshuka recipe!

What is shakshuka?
Shakshuka (also spelled shakshouka or chakchouka) is a dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic, and commonly spiced with cumin, paprika, cayenne pepper, and nutmeg. The dish has existed in Mediterranean cultures for centuries.

What you’ll need for this Easy Vegan Shakshuka

The basics:
Onion & garlic – finely diced and crushed. A great start to this recipe that makes your kitchen smell fantastic and adds to the wonderful taste of your shakshuka!

The Vegetables
Two of my go-tos for a shakshuka are celery and red pepper – both finely diced to be deliciously incorporated in the recipe.

The seasoning
Keep it simple and season to taste with black pepper,  smoked paprika and sea salt.

Tomato paste
Helps thickening up the tomato base of the dish, without adding any nasties. Go for organic tomato paste for the best flavour.

Tomato relish (optional)
A delicious, but optional addition! I think it adds a whole new flavour dimension to the Shakshuka and it’s simply delicious. One of my favourites to add is the Spicy Tomato Relish by Rubies in the Rubble.

Chopped tomatoes
The delicious tomato base for this recipe! Go for organic to get the best tasting chopped tomatoes and ensure they don’t contain any added sugar or salt, but purely tomatoes.

Cherry tomatoes
My favourites to use in this dish! I simply love adding tinned cherry tomatoes and their natural sweetness! In this Vegan Shakshuka, they also add a great bite to the dish! If you don’t have any to hand, you can swap them out for more chopped tomatoes or plum tomatoes

Kale
Adding some healthy greens into the dish! You can also add spinach if you prefer, both make really healthy and delicious additions. Add them towards the end of the cooking process as they will only need a short moment to wilt.

➡️ What to serve with this vegan Shakshuka
There are a whole bunch of topping and sides that I love to serve with my Easy Vegan Shakshuka!

Yogurt: Firstly a good dollop of plain vegan yogurt is a must! It adds such a wonderful fresh taste and creaminess to the shakshuka and it’s simply delicious. Definitely give this a go!

Parsley: On the fresh herb side, parsley is your gal! Works perfectly alongside the flavours of the shakshuka – and also adds a great touch of colour to the dish, making it look even more fabulous.

Freshly toasted bread: So you can easily scoop up every last bit of this delicious shakshuka, yum!

Vegan Scrambled Eggs: Taking this vegan shakshuka to the next level! I like to start this dish with my tofu-free Vegan Scrambled Egg recipe, then remove it from the pan, and add it back into the shakshuka towards the end of the cooking process. Delicious eggy-ness and adding a delicious texture!

Vegan Shakshuka Recipe Without Tofu

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}

smoked paprika

chickpeas,

avocado, halved, peeled, pitted

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!

Ready in 30 minutes, crammed with nourishing veggies and spices, and served with fresh bread, my vegan chickpea shakshuka makes a perfectly delicious and comforting brunch or supper. Add potatoes or grains on the side, and a green salad, and you have a hearty, filling dinner.

One-Pan Vegan Chickpea Shakshuka

onion

red chillies (sliced)

½ tsp palm sugar

garlic (smashed)

300 g passata

water

tomatoes (roughly chopped)

tomato purée

tbsp cumin

1½ tbsp smoked paprika

¼ tsp ground black pepper

300 g cooked chickpeas (garbanzo beans)

100 g whole (or stuffed) olives

parsley (chopped)

coriander

200 g firm silken tofu

Heat the oil in a large skillet, and then sauté the onions, chillies, and sugar over a medium heat for 5 mins or so, until the onions start to brown.

Add the garlic, and continue to sauté until the raw garlic smell has gone.

Stir in the passata, water, chopped tomatoes, and the tomato purée. Bring to the boil, then immediately reduce the heat.

Mix in the cumin, paprika, cayenne, salt, black pepper, chickpeas, and olives, and give everything a good stir.

Check the seasoning, adding more salt, pepper, and/or cayenne if desired.

Simmer for 10 minutes, then stir in the parsley and coriander.

Place the tofu rounds on top of the shakshuka, and gently press down so that they're partly submerged.

Cover the skillet, and simmer for another 7-10 mins, until the tofu is warmed through.

Finish with few grinds of black pepper and some torn coriander leaves.

Serve immediately with fresh bread.

Leftovers can be kept in an airtight container in the 'fridge for up to 3 days.

Cooked this for dinner today, and wow so delicious, though I used 2 birds eye chillis and it came super hot spicy ? I’ll only use 1 next time.  We had ours with sautéed potatoes with garlic and some steamed veg.  Amazing! Thanks you x

You had me at "1-1/2 tbsp smoke paprika"! This is going on my "must try" list. Thank you!

I love shakshuka - It's the perfect weekend brunch for me but I'd never even considered a vegan version before.  I'm sure the lovely spicy tomatoey flavours really go well with the tofu.   It looks so neat too!   Thank you so much for sharing with #CookOnceEatTwice!

Hi Nico,
Thank you so much for sharing this recipe at #FreeFromFridays! It's been pinned to the Recipes from Bloggers board :) The party will be open from 8am UTC on Friday. Please do come back and join us!

Wow, this looks amazing! I want it for breakfast xx

Top 7 vegan shakshuka recipes from across the web

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Top 7 vegan shakshuka recipes from across the web

The most viewed vegan shakshuka recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Shakshuka

Vegan Shakshuka Recipe

Easy Vegan Shakshuka

Vegan Chickpea Shakshuka

Easy Vegan Shakshuka

Avocado &amp; Chickpea Shakshuka {V...

One-Pan Vegan Chickpea Shakshuka

The most viewed vegan shakshuka recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Avocado & Chickpea Shakshuka {V...