I miss brunch with friends. I miss it a lot! My partner and I make an effort to make brunch on the weekends, and it helps for sure. But sadly, it means we actually have to make it ourselves! Don’t get me wrong, I love cooking. Sometimes, though, you just want to sip your coffee and have the delicious food brought to you. This recipe for Easy Vegan Pantry Shakshuka is a very good compromise! Not only does it use pantry ingredients so you don’t need to plan too much in advance, it also is really easy to make but tastes like someone has been preparing it for you all morning!
Veganizing Shakshuka
Shakshuka is common in North African and Arabic cuisines. It’s exact origins have been disputed by historians, but the type of dish has been eaten in the Middle East for a very long time. One of the key ingredients in Shakshuka (also spelled Shakshouka) is eggs. The eggs are poached in a delicious tomato sauce with peppers and spices.
I wanted to keep this recipe easy and pantry friendly. So instead of some fancy, complicated vegan egg substitute, this recipe calls for white beans! I love white beans in this because they are smooth and creamy. This recipe also calls for some vegan cheese to add creaminess and flavour!
If that’s not a big enough change, I made a couple other changes, too. Shakshuka often has peppers in the sauce, but again, I wanted to keep this super simple and pantry friendly so I’ve omitted them. I’ve also changed the spices up a bit, because why not?
How to make this easy vegan pantry shakshuka
This recipe has only 9 ingredients and uses some common pantry ingredients! This recipe calls for:
- Olive Oil
- Onions
- Garlic
- Tomato Paste
- Chili Powder
- Smoked Paprika
- Diced or Whole Tomatoes
- White Beans
- Vegan Cheese
… and salt and pepper, which I don’t count!
The steps are pretty simple: sauté the onions and garlic in the oil, add the tomato paste and spices, add the tomatoes and let it all simmer for 20 minutes, and finally, add the white beans.
How to serve vegan shakshuka
I highly, highly recommend adding some vegan cheese on top and broiling it so it looks like the pictures! My favourite vegan cheese for this recipe is Sheese Cheddar (mild or mature – both are delicious!). I get the blocks and break pieces off to crumble on top of the shakshuka. This cheese also melts beautifully and is so creamy! You can use another brand, or some homemade tofu feta or vegan mozzarella would be good, too!
When it’s out of the oven, sprinkle the top with fresh cilantro and serve the shakshuka alongside toast or crispy, homemade hashbrowns.
No one is stopping you from serving it with toast (perfect for soaking up the sauce!) AND hashbrowns (can you have brunch without hashbrowns?)
Looking for other delicious breakfast and brunch ideas? Check these out!
If you make this recipe, let me know by tagging me on social media @theveganharvest or commenting below!
This Easy Vegan Pantry Shakshuka is easy to make, combining white beans, tomatoes, and a simple spice blend for a perfect breakfast!
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2-4 cloves of garlic, minced
- 1 tbsp tomato paste
- 1/2 tbsp chili powder
- 1 tsp smoked paprika
- 1 28 oz can of diced or whole tomatoes
- 1 19 oz can of white beans, drained and rinsed
- salt and pepper, to taste
- 100 grams vegan cheese, see my post for recommendations!
- cilantro
- toast or hashbrowns
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Heat the olive oil in an oven safe skillet over medium heat. Once hot, add the diced onion, minced garlic, and a pinch or two each of salt and pepper.
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Saute the onions and garlic for 7-8 minutes, stirring occassionally until the onions have softened and you start to see some browning.
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Add the tomato paste and mix well, using the back of your spoon to smush the tomato paste evenly into the onions and garlic. Cook for 3-4 minutes, you want to see the tomato paste darken.
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Add the spices and an additional pinch or two of salt. Mix the spices in well and cook for 1 minute.
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Add the tomatoes. If you are using whole tomatoes, crush them with your hands before adding to the skillet or use a potato masher to smash them up. Mix well and simmer the tomato sauce for 20 minutes over medium heat, stirring occasionally.
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Add the white beans, mix well, and simmer for an additional 5 minues. Taste and add salt and/or spices as desired.
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Crumble the vegan cheese on top of the shakshuka. Place under the broiler until the cheese has melted and has slightly browned.
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Top with cilantro (optional) and serve with toast or hashbrowns.
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