Vegan Shakshuka
This vegan shakshuka is packed with flavor and so simple and easy to make! Traditional shakshuka is topped with eggs…I wanted to bring a egg like element to the dish so vegan ricotta egg was the choice! A combination of spices, tofu, and our secret weapon ingredient: black salt.
I have teamed up with to bring you all a very delicious, easy shakshuka recipe with a vegan twist! It is so goooood and a tasty quick meal you can make in only 15 minutes !
PREP TIME
5min
COOK TIME
25min
TOTAL TIME
30min
INGREDIENTS
Serves 2-3
- 1 jar shakshuka tomato sauce
- Bread for serving
Vegan “Egg”
- 1/2 block silken tofu
- 3 tbsp non dairy milk
- 4 tbsp nutritional yeast
- Pinch of salt
- 1/2 tsp black salt
- 1 tsp ground turmeric
- Juice of half a lemon or lime
- 1 tsp garlic powder
- 2 tbsp good quality extra virgin olive oil
EQUIPMENT
- Blender or food processor
- Lagre pan
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Bring a pan to medium heat then addhakshuka tomato sauce. Let it heat through and meanwhile prepare the vegan egg.
- In a blender or food processor add all “vegan egg” ingredients and blend on high until well combined.
- Dollop the vegan egg mixture on top then cover the shakshuka with a lid and turn heat to low. Let it cook for 10 minutes or until the vegan egg has set.
- Meanwhile heat up bread. I popped a baguette into the oven preheated at 400 degrees for 5 minutes.
- Enjoy the shakshuka hot with toasty warm bread! Top with fresh herbs like chopped cilantro or parsley and enjoy!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
