Name: Easy Vegan Shakshouka
Prep time: 15 min
Cook time: 20 min
Ingredients: ½ small onion, diced; ½ diced pepper, diced; 1 tsp garlic, minced; 1 14 oz. can diced tomatoes; 1 Tbsp tomato paste; ¾ tsp of salt; 1 tsp paprika; ½ tsp cumin; ½ tsp brown sugar; Chilli powder to taste; ¼ cup water; ⅓ cup water; ¼ cup chickpea flour; ½ tsp kala namak salt or sea salt; Parsley or chives to garnish

By Exceedingly Vegan

I tried vegan Shakshouka during a recent visit to Tel Aviv and it was delicious. This simplified plant-based version of the original is a perfect side or breakfast dish.

I made this!

(5)

Gluten Free Nut Free Soy Free

All of our recipes are oil free and vegan.

Prep time: 15 minutes

Cook time: 20 minutes

Yield: 2 servings

TOMATO-PEPPER BASE INGREDIENTS

½ small onion, diced

½ diced pepper, diced

1 tsp garlic, minced

1 14 oz. can diced tomatoes

1 Tbsp tomato paste

¾ tsp of salt

1 tsp paprika

½ tsp cumin

½ tsp brown sugar

Chilli powder to taste

¼ cup water

VEGAN 'EGG' INGREDIENTS

⅓ cup water

¼ cup chickpea flour

½ tsp kala namak salt or sea salt

OTHER INGREDIENTS

Parsley or chives to garnish

Earn your plant-based nutrition certificate

1 Preheat oven to 400 degrees F.

2 Sauté onion in a bit of vegetable broth until softened and then add all other ingredients for the tomato-pepper base. Season to taste with a bit of chilli powder.

3 Let reduce for 5-7 minutes.

4 In the meantime make the vegan 'egg' by either blending or whisking all the ingredients. Make sure there are no lumps.

5 Pour the vegan 'egg' mixture over the pan with the tomato-pepper sauce.

6 Bake for 20 minutes.

7 Serve garnished with parsley and/or chives and have some bread with hummus on the side.

For the most egg-like flavor use kala namak salt, also known as black salt, which has a sulphuric taste, just like eggs. It is often used in Indian cuisine.