Hey there!
I still remember the first time I got to taste the wonderful flavours of a Shakshuka. I looked rather boring, it’s just tomato sauce and eggs after all, red, yellow and white mush, not all that pretty, to be honest. However, as soon as I took the first bit of this wonderful creation it suddenly turned into the most beautiful looking dish, it tasted so good. Suddenly, I didn’t feel like I was eating some sort of mush, suddenly my taste buds were in heaven. The combination of the tomatoes, the hint of coriander, cumin and the slight sweetness, absolutely wonderful. After this wonderful taste experience I surprisingly stayed away from this dish for quite a while. I just wanted to keep that first impression alive and I was scared to ruin my newly found love as I could not imagine that my shakshuka would taste as flavourful as the one back then. I mean it was cooked by a Moroccan chef, how the heck should I, a Swiss women, be recreate such amazingness.
Vegan shakshuka
Months and months of Shakshuka-less sadness went by (ok I’m exaggerating ..) , however, a few days ago I just couldn’t resist anymore. I got up on a Saturday morning, went to the gym and then headed to the supermarket to get my hand on some fresh coriander, tomatoes and capsicum. And then the cooking began.
Vegan shakshuka
While reading this you might be wondering, wait isn’t Fanny that blogger who eats plantbased, does she eat eggs now? Well I don’t, that is why I decided to come up with a vegan version. Of course you cannot create a vegan egg and of course it will taste slightly different, yet this does not mean it will lack flavour whatsoever. It wasn’t my idea to create the egg part out of chickpeas, yet I just can’t recall where I picked this idea up. It might have been on Pinterest, Youtube or even another food blog.
Vegan shakshuka
So, finally after a morning gym sesh and a stop at the supermarket I continued my Shakshuka adventure. I finely chopped up some coriander, garlic and an onion, cubed a tomato and some capsicum. Added dates for a hint of sweetness, lots of cumin, a dash of cinnamon and let the whole thing cook for twenty minutes. During those twenty minutes something magical must have happened because the end result was just absolutely wonderful and it definitely lived up the Moroccan chef’s cooking skills.
Vegan shakshuka
- 1 small onion
- 1 clove of garlic
- ¼ capsicum
- 2 Tomatoes
- 2 dates
- 180ml canned chopped tomatoes
- 2tbs chopped coriander
- ½ tsp cumin seed
- ¼ tsp cinnamon
- ¼ tsp lemon rind
- 60ml water
- 30g chickpea flour
- 60ml oat milk
- ½ tsp baking powder
- 1tsp dried oregano
- a dash of smoked salt*
- salt
- olive oil
- 2 slices of toast
- ½ avocado
- Finely chop up the dates, onion, capsicum and the garlic. Cut the tomatoes into chunks.
- Heat up some olive oil in a small frying pan and add the chopped onion, garlic and capsicum and fry over medium high heat until the onion has gone transluscent.
- Add the tomato chunks and fry for another minute or so. Add the dates, 1tbs of your chopped coriander, cumin, cinnamon, ½ tsp of salt, lemon rind and pour in the canned tomatoes and the water.
- Mix it all up and let the mixture come to a bubble. Then lower the heat to low and cover it with a lid. Let it simmer for 10 minutes.
- After 10 minutes Mix your chipckpea flour with the oat milk, baking powder, ¼ tsp of salt, a dash of smoked salt and the dired oregano.
- Turn up the heat and scoop the tomato sauce to the side so you end up with a small whole in the middle of the pan. Pour in the chickpea mixture and cover it with a lid. Let the chickpea mixture thicken over medium heat. This will take another 10 minutes.
- After 10 more minutes your chickpea mixture should have set. Now you can top it of with the remaining coriadner and enjo it with some avocado and a piece of toast.
Enjoy the brest brunch of your life!
Bisous,
Fu**ing awesome idea!!! 😀
Thank you!!! You should definitely try it :))
A vegan shakshuka???? I can’t believe you took on such a challenge! Anyways, your attempt looks like an ultimate success! It looks fantastic! And I bet the chickpea “eggs” taste wonderful too!
Thank you! Yes it was quite a challenge, it tastes sooo good. Of course it’s not the same as eating a real egg, but still it tasted just as good if not better 🙂
Fasiken vad spännande med kiärts”ägg”! Har bara kört med avocado som äggsubstitut när jag veganiserat shakshukan… (som för övrigt är SÅ NICE!!!!)