Who knew that our favorite brunch shakshuka could be made vegan? Now, we love all types of eggs, but there is more to this dish than that and after all, and why should those living a plant-based lifestyle be left out of everything this delicious dish has to offer?
This brunch recipe favorite is loved for its depth of flavor from all the delcious spices it needs, and for its comforting texture. It's the perfect. brunch on a cold day, and is actually so healthy and full of nutrients too. Bonus.
So, enter the vegan alternative, it's a good one, and definitely one to add to your brunch recipes repertoire also. Instead of eggs this recipe calls for cashew yoghurt, which makes for the perfect substitute to eggs. Creamy? Check. Still savory? Check. Good for dipping? Check.
Need we say more? We really rate this vegan shakshuka recipe as it's got everything you want in a hearty meal. Plus, it's a great dish for one, just as it is for two people, or the whole family. So, put your apron on and grab a hunk of your favorite bread to serve this with.
Does vegan shakshuka keep?
This is a comfort food which means that it goes hand in hand with being great for batch cooking, and freezing for when you next need it! To do this, simply don't add the yoghurt and freeze the main shakshuka part. Let it cool, freeze it. Then defrost thoroughly and cook it through when you want to eat it before dolloping the yoghurt on top at the time of serving. Voilà.
Vegan shakshuka recipe
- Extra Virgin olive oil
- 1 red onion, finely diced
- 3 garlic cloves, crushed
- 1 red pepper, finely diced
- ½ tsp ground cumin
- ½ tsp ground cilantro
- ½ tsp smoked paprika
- Pinch cayenne pepper or chilli flakes
- 60g sun-dried tomatoes, chopped
- 400g tin chopped tomatoes
- 100g ketchup (we used Real Good Ketchup)
- Salt and pepper
- 4 tbsp cashew or another thick vegan yoghurt (we used NUSH)
Vegan shakshuka recipe
1. Heat a frying pan with 1 tbsp olive oil and add the onion and garlic. Fry this for five minutes to softer, then add the red pepper and fry for a further five minutes.
2. Add the cumin, cilantro, paprika and cayenne pepper or chilli flakes and fry off for a further minute until fragrant.
3. Add in the sun-dried tomatoes, chopped tomatoes and ketchup, then season well.
4. Bring this to the boil, then reduce it to a gentle simmer and cook with the lid on for 10 minutes.
5. To finish, scoop the vegan shakshuka into bowls, then spoon the yoghurt on top and serve it with your favorite type of bread (we go sourdough every time).
Top tip: jazz up this recipe with an additional throw of chopped cilantro, green onions and maybe some nuts and seeds too then get dipping!
- With special thanks to Nourishing Amy x Real Good Ketchup for this recipe.