Vegan Shakshuka
This Vegan Shakshuka will become your new favorite weekend breakfast! It's made with diced tomatoes and chickpeas and topped with vegan ricotta or cream cheese for a tasty, protein-rich recipe.
Servings: 6
Calories: 236kcal
Ingredients
- 1 green bell pepper diced, seeds removed
- 1 cup yellow onion diced
- 4 garlic cloves minced
- 2 tablespoon tomato paste
- 2 tablespoon harissa
- ¼ cup cilantro chopped, divided
- 28 oz. fire roasted diced tomatoes
- 15 oz. chickpeas drained and rinsed
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon salt plus more to taste
- 4 oz. vegan cheese ricotta or cream cheese
- 2 tablespoon vegan feta optional
Instructions
- Heat oil in a large skillet over medium heat, then add the pepper, onion and garlic and sauté for 4-5 minutes.
- Next, add the tomato paste, harissa, 2 tablespoon cilantro, diced tomatoes with their juices, chickpeas, smoked paprika, chili powder, and salt and simmer for 5 minutes.
- Add the vegan cheese (either vegan ricotta or vegan cream cheese) by spooning dollops onto the mixture; simmer for 1-2 more minutes. Remove from the heat, and sprinkle with the remaining cilantro, and the vegan feta (optional). Serve with bread and enjoy!
Notes
*Calories are per serving and are an estimation; serving size varies between 4-8 depending on if you're eating this as a whole meal, or serving it alongside something else
*Storage: store leftovers in a sealed container in the refrigerator for up to 3 days
Nutrition
Calories: 236kcal | Carbohydrates: 37g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Sodium: 706mg | Potassium: 375mg | Fiber: 9g | Sugar: 9g | Vitamin A: 996IU | Vitamin C: 24mg | Calcium: 104mg | Iron: 3mg