Shakshuka
I adore this vegan shakshuka because it’s my ultimate comfort dish, especially on lazy Sunday mornings when I want something hearty yet bright.
The first time I whipped up this shakshuka, I was craving something warm and nourishing but wanted to skip the eggs.
I stumbled upon this recipe while experimenting with what I had in my kitchen - mainly chickpeas and a bunch of fresh veggies.
Adding a sprinkle of cumin and smoked paprika was a game-changer, infusing the whole dish with a warm, smoky flavor.
It’s a recipe that’s become a cozy staple in my house, especially when I need a reminder of summer in the dead of winter.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
If you're missing chickpeas, I've swapped in black beans before, and it tastes just as delicious. And don’t hesitate to throw in any extra veggies knocking around the fridge; zucchini and mushrooms are personal favorites of mine.
Tips & Notes
- •I love to finish this dish with a handful of fresh parsley right before serving - it adds such a fresh pop of color and flavor.
- •When I have it on hand, I like to add a spoonful of harissa to the mix for an extra kick.
- •Leftovers are amazing! I store any extra in a mason jar in the fridge, and it keeps beautifully for a couple of days.
Recipe Variations
- •When I’m feeling indulgent, I crumble some vegan feta on top just before serving.
- •My friend Laura swears by topping hers with a handful of arugula for some peppery goodness.
Storage & Freezing
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.
Frequently Asked Questions
Can I make this Shakshuka ahead of time?
Yes, you can prepare the sauce a day in advance, store it in the refrigerator, and simply reheat it when ready to serve.
Is Shakshuka served with anything?
Traditionally, Shakshuka is served with crusty bread or pita for dipping, but it can be enjoyed on its own as well.
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I adore this vegan shakshuka because it’s my ultimate comfort dish, especially on lazy Sunday mornings when I want something hearty yet bright.
Ingredients
Instructions
- 1
In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper, sautéing for about 5-7 minutes until they are soft and translucent.
- 2
Add the minced garlic, cumin, paprika, and cayenne pepper to the skillet. Sauté for an additional 1-2 minutes until fragrant.
- 3
Pour in the canned diced tomatoes with their juices and stir well. Bring the mixture to a simmer.
- 4
Add the chickpeas and chopped spinach to the skillet. Stir to combine and let simmer for about 10 minutes, stirring occasionally.
- 5
Season the mixture with salt and black pepper to taste. If the sauce is too thick, you can add a splash of water.
- 6
Once the sauce is well combined and the spinach is wilted, remove from heat and garnish with chopped parsley.
- 7
Serve hot, topped with sliced avocado and additional parsley if desired. Enjoy your vegan Shakshuka!
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