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VEGAN Stove-Top Shakshuka

VEGAN Stove-Top Shakshuka
Serves: 1 person
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!

Ingredients

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 

Instructions

  1. In a medium pan, mince the garlic and allow it to breathe for 10 mins, whilst you prepare the onion.
  2. Meanwhile, in a smaller pan, over high heat, dry pan-fry the cumin seeds for 2 mins. Set aside.
  3. When the garlic is ready, heat the pan over medium flame, add the oil and onions and sautĚŠ for 3 minutes.
  4. Throw in the sliced mushrooms and saute for an additional 3 mins.
  5. 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.
  6. Remove the lid and stir in the herbs, ground flaxseeds and beans. Continue to cook, lid off, for a final 4-5 mins.
  7. Sprinkle with the rest of the fresh herbs and vegan parmesan (below) to serve.
  8. Quickly pulse the parmesan ingredients in a processor or blender and then scatter on top of your Alfredo dish. Sprinkle with chopped parsley. Voila!

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