Vegan Shakshuka
This Vegan Shakshuka will become your new favorite weekend breakfast! It's made with a tomato-based sauce that's filled with chickpeas and vegan ricotta for a tasty, protein-rich recipe.
Servings: 8
Ingredients
- 1 tbsp olive oil
- 1 red bell pepper finely diced
- 1 green bell pepper finely diced
- 1 cup yellow onion finely diced
- 4 garlic cloves minced
- 1/4 cup cilantro chopped, plus more for garnish
- 2 tbsp harissa
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp salt plus more to taste
- 28 oz. fire roasted crushed tomatoes
- 14 oz. chickpeas drained and rinsed
- 8 oz. vegan ricotta
- 1/4 cup vegan feta plus more to taste
Instructions
- Heat the olive oil over medium heat in a large, deep skillet. Once hot, add the bell peppers and onion and sauté until soft, 4-5 minutes. Then, add the garlic and cilantro and sauté for 1 minute until fragrant.
- Add the harissa, tomato paste, smoked paprika, chili powder, cumin, and salt and stir for 1 minute. Pour in the tomatoes and chickpeas and bring the mixture to a simmer. Reduce heat to medium-low and simmer for 5 minutes.
- Next, dollop the ricotta over the entire mixture and simmer for 1-2 more minutes. Remove from the heat and sprinkle with vegan feta and extra cilantro. Serve with your favorite crusty bread and enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 216kcal | Carbohydrates: 28g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 444mg | Potassium: 628mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1176IU | Vitamin C: 44mg | Calcium: 154mg | Iron: 3mg
