The best vegan shakshuka recipe for a hearty and healthy meal

Are you looking for a hearty and healthy vegan meal that’s easy to make? Look no further than vegan shakshuka! This Middle Eastern dish is traditionally made with eggs, but it can easily be made vegan with a few simple substitutions. This vegan shakshuka recipe is packed full of flavor and nutrients, and best of all, it’s quick and easy to make. So if you’re looking for a delicious and nutritious vegan meal, this is the perfect dish for you! Read on to find out how to make the best vegan shakshuka.

Shakshuka ingredients

For a delicious vegan shakshuka, you’ll need the following ingredients:

  • 2 tablespoons of olive oil
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 red bell pepper, diced
  • 1 teaspoon of cumin
  • 2 teaspoons of paprika
  • 1⁄2 teaspoon of turmeric
  • 1 (14.5 oz) can of diced tomatoes
  • 1 (15 oz) can of chickpeas, drained and rinsed
  • 1⁄2 cup of vegetable broth
  • 1 tablespoon of tomato paste
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)
    Once you have gathered all of your ingredients, you are ready to make the perfect vegan shakshuka! Heat the olive oil in a large skillet over medium heat. Add the onions, garlic, and bell peppers and sauté until softened, about 5 minutes. Then add in the cumin, paprika, and turmeric and cook until fragrant, about 30 seconds. Next, stir in the diced tomatoes, chickpeas, vegetable broth, tomato paste, salt, and pepper. Bring everything to a simmer and let cook for 10 minutes until everything is heated through. Taste for seasoning and adjust accordingly. Finally, top with fresh parsley if desired and serve with warm pita bread or toast. Enjoy!

Shakshuka method

  1. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and garlic, stirring often until softened, about 5 minutes.
  2. Add the diced red pepper, stirring occasionally until softened, about 3 minutes.
  3. Add the tomato paste and mix it in with the vegetables. Cook for a few minutes until it starts to darken in color.
  4. Add the diced tomatoes and all the seasonings, stir and reduce the heat to low-medium. Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens.
  5. Make four small wells in the sauce and crack the eggs into each one. Cover with a lid and cook for 5-7 minutes until the egg whites are cooked through and the yolks are still runny.
  6. Serve your vegan shakshuka with a sprinkle of fresh herbs and some crusty bread on the side. Enjoy! You can also customize your vegan shakshuka according to taste – add more spices or chili peppers if you like it spicy or swap out the tomatoes for other veggies like zucchini or mushrooms. You can even top it off with a spoonful of plant-based yogurt or sour cream if you like. No matter how you make it, this vegan shakshuka is sure to be an easy, nutritious and delicious meal that everyone can enjoy. If you have leftovers, store them in an airtight container in the fridge for up to 4 days. To reheat, just microwave or add back to a pot on the stove until warmed through. Shakshuka also freezes well – let it cool completely then store in a freezer safe container for up to 3 months. When you’re ready to enjoy again just defrost overnight before heating up as usual.

Tips and tricks for the perfect shakshuka

If you want to make sure your vegan shakshuka comes out perfect every time, there are a few tips and tricks that you can use.
First, it’s important to choose the right ingredients. You’ll need ripe tomatoes, garlic, onion, and bell pepper. You can also use other vegetables of your choice, such as mushrooms or eggplant. If you’re feeling adventurous, try adding different spices or herbs to give it an extra kick.
Another key tip is to cook the onions and garlic in a pan until they are golden brown. This helps give the dish its rich flavor. If you’re not a fan of garlic, you can use onion powder instead.
Once you’ve added the vegetables and spices, it’s time to add the tomato sauce. Use a good quality sauce for the best flavor. Then add water or vegetable broth, depending on how thick or thin you want your shakshuka. Simmer until everything is cooked through.
Finally, top with some vegan cheese or nutritional yeast for a cheesy twist. You can also garnish with fresh parsley or cilantro. Serve with crusty bread or pita for a hearty meal.
With these tips and tricks, you can enjoy a delicious vegan shakshuka anytime! Feel free to switch up the ingredients according to your preferences; that’s one of the great things about this dish—it’s so versatile. Another way to elevate your shakshuka is to add greens such as spinach or kale at the end of cooking. The combination of flavors and textures makes this a truly special meal.

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