Vegan Shakshuka
Vegan Shakshuka
Hey there,
I recently found out that my Vegan Shakshuka is one of the most searched terms people search for and then find my website. As I have actually improved my original recipe quite a bit from when I first posted a Vegan Shakshuka almost two years ago, I decided to share my updated version with you.
Vegan Shakshuka 2.0
The sauce is still pretty much the same, however, I’ve updated the “egg” mixture and in my new version I also omit the avocado as I’ve been trying to avoid using produce that isn’t locally grown. Trust me it still tastes amazing though, in fact, I’d say my new version is definitely better.
Eating Shakshuka
I actually learnt how to make Shakshuka in a cooking class in Morocco, however, I am definitely not claiming that my version is authentic. Nevertheless, it tastes delicious and that’s the important thing, right?!
I personally like serving Shakshuka for brunch or dinner, it works both ways. I also like serving it alongside some freshly baked bread, which I also have a recipe on. The combination of the fresh bread dipped into the sauce is just divine.
Vegan Shakshuka
Vegan Shakshuka
Vegan Shakshuka
- For the tomato sauce:
- 1 can tomatoes
- 1 tbs tomato paste
- 1 bunch coriander, finely chopped
- 1 date
- 1tsp cumin
- ½ tsp harissa
- 1 dash of cinnamon
- 1 red onion, sliced
- 1 garlic clove
- 1 tsp paprika
- olive oil
- 100ml water
- salt
- 1 lemon (zest)
- For the pickled onions:
- 1 red onion, thinly sliced
- 2 tbs apple cider vinegar
- 1 tsp salt
- 1 tsp maple syrup
- ½ tsp cumin
- For the egg mixture:
- 200g silken tofu
- 3 tbs chickpea flour
- ½ tsp kala namak
- ¼ tsp turmeric
- ¼ tsp garlic, ground
- 1 tbs nutritional yeast
- ¼ tsp baking powder
- In a cast iron skillet heat up some olive oil and toast cumin over medium until fragrant. Add onion and garlic and sauté until translucent. Add tomato paste, canned chopped tomatoes, lemon zest and all of the spices as well as half of the chopped coriander. Pour in the water and let the mixture come to a bubble. Cook covered over medium for 15 minutes. Season with salt to taste.
- Meanwhile mix together all of the ingredients for the pickled onions and set aside for later. Also mix all of the ingredients for the egg mixture until smooth.
- Spoon two holes into the tomato sauce and fill with the “egg mixture” cover with a lid for 15-20 minutes until firm to touch. Cooking on low.
- Garnish with the rest of the coriander and serve with bread and the onion pickles.
Bisous,
Shakshuka was an amazing dish I loved before going vegan. I haven’t tried making a vegan shakshuka, but I would absolutely love to! The eggy part of this recipe is so impressive–it looks incredibly realistic! I bet everything about this recipe is fabulous, however. Can’t wait to give it a go!
Oh yes I used to love the original version as well, which is why I started experimenting with a vegan version and this one is definitely close to the oroginal. I hope you’ll give it a go:)
Oh wow, the picture of this recipe looks soooooo amazing, I never tough a vegan recipe would look so great as this one. It’s the first time I hear about Shakshuka, I don’t think we have that kind of food in Canada. I really like your blog it looks really professional.