This vegan shakshuka recipe is a twist on the Israeli classic that is made with quinoa, zucchini and beans for a protein-rich breakfast! (This is an old recipe on the blog that has been updated to make it even BETTER!)
It’s time to spice up your morning breakfast with some Vegan Shakshuka! Seriously, this recipe has been on repeat in my kitchen all week. Usually I’m more of a dessert for breakfast kind of girl, (cue banoffee pie chia pudding) but lately, I’ve been craving some more warming savoury breakfasts.
Though I’ll admit, even though shakshuka is technically a breakfast recipe, I’ve been eating this recipe for breakfast, lunch and dinner. (Seriously, it’s a great any time of day meal!)
How to make vegan shakshuka
If you’ve never had a shakshuka before, it’s a traditional Israeli breakfast dish that is made with eggs poached in a tomato sauce with spices like cumin and paprika.
Since this variation of the recipe is vegan, we’re skipping out on the eggs and making a tomato sauce skillet with some quinoa, zucchini and beans.
The recipe starts off by sauteing some onions and garlic in oil and then adding some veggies to the mix. Next come to the spices, sauce and quinoa which all get mixed together and served up hot.
It’s a super simple recipe that can be thrown together quickly, which is honestly the biggest appeal of it for me! (Ain’t nobody got time for long complicated breakfast, right?)
A few notes on the recipe
This vegan shakshuka can be made in any type of pan, but I like to serve it up directly in a cast iron skillet.
If you want to add a few more veggies to the mix, you can add in any type of veggies you like! A few good options would be mushrooms, asparagus, peas or broccoli.
This shakshuka is best enjoyed while still hot but will keep well in the fridge (and reheats well) for up to a week. Serve up this recipe with some toasted bread and top with some fresh herbs!
This vegan shakshuka is loaded with quinoa and white beans for a protein-rich delicious breakfast!
- 1 tbsp avocado oil (can sub vegetable oil)
- 1/2 onion, chopped
- 2 garlic cloves, chopped
- 1/2 red pepper, chopped
- 1 zucchini, chopped
- 1 cup quinoa, cooked
- 1/2 cup white beans
- 2 cups crushed tomatoes
- 1/3 cup water
- 2 tsp smoked paprika
- 2 tsp chilli powder
- 1 tsp cumin
- 1 tsp maple syrup
- pinch of cayenne pepper
- salt & pepper to taste
- cilantro to top
- Cook your quinoa according to package directions. Set aside.
- Heat your oil in a skillet on medium-high heat.
- Add the onion, and cook for 2 minutes, then add the garlic, pepper and zucchini and let cook for another 3-4 minutes.
- Lower the heat to medium and add the rest of the ingredients.
- Let cook for 2-3 minutes stirring constantly. Taste and adjust seasoning if necessary before serving.
Top it off with some freshly chopped herbs!
Store any leftovers in the fridge for up to a week.
- Serving Size: 1/2 recipe
- Calories: 281
- Sugar: 4g
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 52g
- Fiber: 13g
- Protein: 16g
Keywords: Vegan shakshuka, how to make shakshuka