Vegan Shakshuka (Gluten-Free, Soy-Free) Recipe

Name: Vegan Shakshuka (Gluten-Free, Soy-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 brown onion, chopped; 2 tablespoons tomato paste; 1 tablespoon garlic powder; 1 teaspoon powdered vegetable stock; 1/2 teaspoon chilli powder; 1/4 teaspoon cinnamon powder; 1 pinch salt and pepper; 1 tablespoon coconut sugar *optional; 1 pinch white sesame seeds, to serve; Avocado, to serve; 2 Fried 'eggs', to serve (see note)

Servings: persons

1 brown onion, chopped
2 tablespoons tomato paste
1 tablespoon garlic powder
1 teaspoon powdered vegetable stock
1/2 teaspoon chilli powder
1/4 teaspoon cinnamon powder
1 pinch salt and pepper
1 tablespoon coconut sugar *optional
1 pinch white sesame seeds, to serve
Avocado, to serve
2 Fried 'eggs', to serve (see note)

1
Saute brown onion in coconut oil over a medium heat. Once starting to brown and caramelise, add the tomato paste and mix into the onion for one minute. Add the spices and stir until fragrant.
2
Add the tomatoes and water and mix until even then add broken lasagna sheets. Let cook fifteen minutes until reduced slightly. Gently loosen the ingredients in the pan while cooking to avoid it catching on the bottom but try not to mix the pasta into itself as it may stick. If it gets too dry, add a couple of tablespoons of water then add coconut sugar - if using - towards the end.
3
Serve into a bowl topped with two fried 'eggs', avocado, sumac, nutritional yeast, and black and white sesame seeds.
4
NOTE: Whisk 1/4 cup chickpea flour with 1/4 cup water, 1 tbsp olive oil and a pinch of salt. Pour half into a hot nonstick pan with coconut oil and let cook for 1 minute. Mix 2 tbsp nutritional yeast in a small bowl with a pinch of salt, 2 tsp olive oil, 4 tsp water and a pinch of turmeric, then carefully spoon half of it into the centre of the chickpea batter that is cooking. Let cook a minute longer then carefully transfer it to a plate. Repeat with remaining batter and 'yolk' and serve.

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 brown onion, chopped, 2 tablespoons tomato paste, 1 tablespoon garlic powder, 1 teaspoon powdered vegetable stock, and more.

Yes, Vegan Shakshuka (Gluten-Free, Soy-Free) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Shakshuka (Gluten-Free, Soy-Free)

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