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.
This delicious easy vegan shakshuka recipes comes from award-winning Executive Chef Jainine Jaffer of Shiraz Las Vegas.
- 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
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.
Put tofu, lemon juice, Vegenaise and salt in blender and puree until smooth. Put into small bowl and incorporate the fresh herbs
You can swap out cannellini beans for other beans in your pantry.
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.
Diana Edelman is the founder of Vegans, Baby and has emerged as the face of plant-based dining in Las Vegas and the leading plant-based restaurant consultant in the city. She spent a decade in the travel blogging world before switching gears to work in elephant rescue in Thailand. Diana travels the world to meet chefs and try vegan food, as well as speak at events focusing on travel, tourism, veganism and entrepreneurship. She’s a partner with the prestigious James Beard Foundation and curates their Vegas Vegan Dinners at the James Beard House. Diana is also a partner with Life is Beautiful, curating the all-vegan Farm Stand.