Quarantine Cooking: Vegan Shakshuka Recipe from Chef Jainine Jaffer

Before I went vegan, I loved shakshuka. Loved. I’d make it in my flat in Madrid, I’d order it whenever I saw it on the menu (which was rare). Since going vegan, I haven’t made it … but I’ve thought a lot about it.

The Middle Eastern/North African dish is a gorgeous blend of spices and tomatoes and comes topped with poached eggs. There are a ton of different ways to make it vegan and I’m always looking for different variations to try.

If you’re craving it and don’t want to make it, Chef Sonia El-Nawal of Rooster Boy can make it for you … and it’s delicious. But, since we’re all sheltering in place, that’s probably not going to happen.

So, award-winning Chef Jainine Jaffer, the executive chef of Shiraz, created this easy vegan shakshuka recipe so you can make it at home using pantry staples.

Yield: 4

Easy Vegan Shakshuka

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This delicious easy vegan shakshuka recipes comes from award-winning Executive Chef Jainine Jaffer of Shiraz Las Vegas.

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Ingredients

• 1 tbsp neutral oil
• 1 can crushed tomato
• 1 can cannelini beans, drained and rinsed (use 4 oz. per serving)
• 1 serrano chili, chopped
• 1/4 medium onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin powser
• 1 tsp paprika
• 1 tsp black pepper
• 1/4 bundle each of fresh cilantro, parsley, course and chop
• 1/4 brick firm tofu, drained and dried
• 1/2 lemon zest and juice
• 1 handful chopped fresh dill, green onion
• 1 or 2 tsp Vegenaise
• Salt as need

Instructions

Shakshuka

Put skillet on medium head and add oil, onion, garlic, serrano pepper and sauté until soft (but not browned), approximately two minutes.

Add crushed tomatoes and let simmer a few minutes, stirring occasionally.

Next, add dry spices and continue to simmer for one or two minutes. Once it begins to thicken, add half of cilantro, parsley and rinsed beans just long enough to warm through. Check for salt and adjust for taste.

Once desired thickness is achieved, remove from heat and garnish with remaining cilantro, parsley and dollop of tofu cream.

Tofu Cream

Put tofu, lemon juice, Vegenaise and salt in blender and puree until smooth. Put into small bowl and incorporate the fresh herbs

Notes

You can swap out cannellini beans for other beans in your pantry.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 358Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 25mgSodium: 757mgCarbohydrates: 38gFiber: 7gSugar: 11gProtein: 20g

Nutrition information isn’t always accurate.