Shakshuka is a delicious, Mediterranean style dish that makes the most beautiful, healthy, veg packed breakfast! Traditionally made with eggs baked into it, I have vegan-ised it here by using ground flaxseeds to give it a “firmer” texture, sauteed mushrooms for a “meaty” addition, canellini beans for plant-based protein, and delicious brazil nut parmesan for extra taste and crunch. All baked in a nutrient-rich tomato, onion, garlic stew that tastes great on it’s own, or “mopped up” by a delicious piece of toast or quinoa/sweet potato. There are many variations you can do with the herbs and spices to alter flavour. Great for brunch or a lazy dinner!
For: 1 person
- 400g (can) organic cannellini beans (drained and rinsed)
- 4 large portobello mushrooms
- 1 can tomatoes (no additives, preferrably organic)
- 1/2 cup fresh cherry tomatoes halved
- 1 brown onion sliced
- 2 cloves garlic minced
- 1/2 cup fresh herbs (parsley, chives, basil etc.) chopped (1/4 to stir through, 1/4 to top)
- 2 tbsp ground flaxseeds
- 1 tsp cumin seeds
- 1/2 tsp dried thyme
- 1/2 tsp chilli flakes
- pinch cayenne pepper
- sea salt and cracked pepper
- 1 tsp extra virgin olive oil
- BRAZIL NUT PARMESAN
- 1/4 cup raw brazil nuts
- 1/3 lemon zest only
- 1 tbsp nutritional yeast
- 1 small clove garlic
- Pinch sea salt
- In a medium pan, mince the garlic and allow it to breathe for 10 mins, whilst you prepare the onion.
- Meanwhile, in a smaller pan, over high heat, dry pan-fry the cumin seeds for 2 mins. Set aside.
- When the garlic is ready, heat the pan over medium flame, add the oil and onions and sauté for 3 minutes.
- Throw in the sliced mushrooms and saute for an additional 3 mins.
- Next, pour in the canned and fresh tomatoes, roast cumin, other spices, salt and pepper, and continue cooking for 5 minutes with the lid on.
- Remove the lid and stir in the herbs, ground flaxseeds and beans. Continue to cook, lid off, for a final 4-5 mins.
- Sprinkle with the rest of the fresh herbs and vegan parmesan (below) to serve.
- Quickly pulse the parmesan ingredients in a processor or blender and then scatter on top of your Alfredo dish. Sprinkle with chopped parsley. Voila!