Vegan Shakshuka

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This week’s recipe of the week has been shared by the Plastic Free Herbivore, Jess Wicks. Vegan Shakshuka, hearty and full of flavour for a satisfying and nourishing breakfast or brunch.

Ingredients

Tomato Bean Mix

• 2 Tbsp olive oil
• 1 brown onion diced
• 3 garlic cloves diced
• 10 small mushrooms diced
• 1 large carrot diced
• 1 Tbsp smoked paprika
• 1 Tbsp coriander seeds ground
• 1 Tbsp dried oregano
• 3 tomatoes diced
• 2 cups tomato passata
• 1/2 cup water
• 2 cups kidney beans cooked
• 1/4 cup fresh herbs (oregano and basil)
• 1 pinch salt and pepper

Tofu “eggs”

• 150g tofu firm
• 1/4 cup tahini
• 1/4 cup water
• 1 tsp vegetable stock powder
• 1/2 tsp black salt optional

Instructions

1. Fry the onion, garlic, mushrooms and carrot in the olive oil until they start to soften.
2. Add the rest of the ingredients for the tomato bean mix and simmer until the sauce reduces.
3. In a food processor, blitz all the ingredients for the “tofu eggs” until smooth and creamy.
4. Use a spoon to make small grooves in the tomato bean mix and spoon in the tofu mixture.
5. Top with fresh herbs and serve with toast and avocado.

Vegan  |  Gluten-free