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Easy Vegan Pantry Shakshuka with White Beans
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This Easy Vegan Pantry Shakshuka is easy to make, combining white beans, tomatoes, and a simple spice blend for a perfect breakfast!

Course: Breakfast, Brunch
Cuisine: Arabic, Jewish, North African
Keyword: Easy, Gluten Free, pantry, Plant Based, shakshouka, shakshuka, Vegan
Servings: 4 people
Ingredients
  • 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
For Serving
  • 100 grams vegan cheese, see my post for recommendations!
  • cilantro
  • toast or hashbrowns
Instructions

  1. 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.

  2. Saute the onions and garlic for 7-8 minutes, stirring occassionally until the onions have softened and you start to see some browning.

  3. 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.

  4. Add the spices and an additional pinch or two of salt. Mix the spices in well and cook for 1 minute.

  5. 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.

  6. Add the white beans, mix well, and simmer for an additional 5 minues. Taste and add salt and/or spices as desired.

  7. Crumble the vegan cheese on top of the shakshuka. Place under the broiler until the cheese has melted and has slightly browned.

  8. Top with cilantro (optional) and serve with toast or hashbrowns.