Shakshuka

The best part?

All of the ingredients used in this recipe were sourced plastic free.

Shakshuka

Servings 4 people
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Equipment

  • 1 Fry pan
  • 1 Chopping board and knife
  • 1 food processor

Ingredients

Tomato Bean Mix

  • 2 Tbsp olive oil
  • 1 brown onoin diced
  • 3 garlic cloves diced
  • 10 small mushrooms diced
  • 1 large carrot diced
  • 1 Tbsp smoked paprika
  • 1 Tbsp coriander seeds ground
  • 1 Tbsp dried oregano
  • 3 tomatoes diced
  • 2 cups tomato passata
  • 1/2 cup water
  • 2 cups kidney beans cooked
  • 1/4 cup fresh herbs (oregano and basil)
  • 1 pinch salt and pepper

Tofu "eggs"

  • 150 g tofu firm
  • 1/4 cup tahini
  • 1/4 cup water
  • 1 tsp vegetable stock powder
  • 1/2 tsp black salt optional

Instructions

  • Fry the onion, garlic, mushrooms and carrot in the olive oil until they start to soften.
  • Add the rest of the ingredients for the tomato bean mix and simmer until the sauce reduces.
  • In a food processor, blitz all the ingredients for the "tofu eggs" until smooth and creamy.
  • Use a spoon to make small grooves in the tomato bean mix and spoon in the tofu mixture.
  • Top with fresh herbs and serve with toast and avocado.
Course: Main Course
Keyword: easyvegan, glutenfreevegan, healthyvegan, healthyveganmeal, vegan, vegan dinner recipe

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