This Vegan Shakshuka recipe is a twist on the Israeli classic that is made with quinoa, red peppers and beans for a protein-rich breakfast!
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.
What is shakshuka?
If you’ve never tried shakshuka before, It’s a dish typically made with poached eggs in a sauce of tomatoes and peppers. It can be eaten on its own or served with some crusty bread or pita.
If you’re wondering where Shakshuka is from it originated in Tunisia, and is popular in middle eastern cuisines. I discovered Israeli shakshuka for the first time in Israel.
How to make vegan shakshuka
The recipe starts off by sauteing some onions and garlic in oil and then adding some red peppers to the mix. Next come the spices, sauce, beans and quinoa.
Mix everything together and let it simmer on low for 10 minutes.
It’s a super simple recipe that can be thrown together quickly, which is honestly the biggest appeal of it.
Recipe substitutions and variations
There are so many different ways to make a vegan Shakshuka. Since the traditional dish is egg-based, the possibilities are really ended for the vegan version:
- Try adding soft tofu to the shakshuka
- Add any of your favourite beans or chickpeas
- Throw in some sliced eggplant with the vegetables
- add some polenta to thicken it up and add some texture
Tips for making this recipe perfectly
- Make this dish directly in the pan you want to serve it in.
- For the best flavour, season every layer. It’s always good to add a little pinch of salt to each layer (i.e. the onions, the veggies, the quinoa…etc.) as you go to flavour the dish.
- Use a high-quality can of crushed tomatoes. This will have a big impact on the final taste of the dish.
This vegan shakshuka stores great! Store it in the fridge in a container for up to a week and reheat it on the stove or in the microwave.
This recipe can also be frozen. Defrost on the countertop.
More brunch recipes to try
If you tried this Vegan Shakshuka or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
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 red pepper, chopped
- 1 cup uncooked quinoa
- 1/2 cup white beans
- 2 cups crushed tomatoes
- 1/4 cup water or vegetable stock
- 2 tsp smoked paprika
- 2 tsp chili powder
- 1 tsp cumin powder
- 1 tsp pomegranate molasses or maple syrup
- pinch of cayenne pepper
- salt & pepper to taste
- cilantro to top
- Cook the quinoa according to package directions. Set aside.
- Heat the oil in a skillet on medium-high heat then add the onions and garlic letting cook for 2 minutes.
- Then add the peppers and let it cook on medium heat for another 3-4 minutes until the peppers start to get tender.
- Lower the heat to medium and add cooked quinoa, white beans, crushed tomatoes, water, smoked paprika, chili powder, cumin, maple syrup, cayenne, salt and pepper and mix everything together.
- Let cook on low for 10 minutes stirring every few minutes. Taste and adjust seasoning if necessary before serving.
For the best flavour, season every layer. It’s always good to add a little pinch of salt to each layer (i.e. the onions, the veggies, the quinoa…etc.) as you go to flavour the dish.
Use a high-quality can of crushed tomatoes. This will have a big impact on the final taste of the dish.
- 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