This Vegan Green Shakshuka is packed full of goodness. Made with spinach, leeks, green peppers and peas, topped with harissa and fresh herbs. Get the recipe below.
Savoury breakfast and brunch
For you are breakfast and brunch a sweet or savoury affair? I often opt for a sweet option whether it's bircher or overnight oats topped with fruit, chocolate chip baked oats or pancakes, I definitely have a sweet tooth.
So, it's a bit out of the ordinary for me to be sharing a savoury breakfast and brunch recipe - Vegan Green Shakshuka.
I've previously posted a tomato based vegan shakshuka on the blog but this is a little different as it's packed full of green veggies and doesn't involve a tomato sauce. It does, however, have the same vegan eggs made fro silken tofu and a range of herbs and spices.
Scroll down to find out exactly how to make this delicious, nutritious dish.
What is shakshuka?
Shakshuka is a North African dish of poached eggs in a spicy tomato sauce with vegetables.
Typical ingredients include eggs, tomatoes, peppers, onions, garlic, cumin, paprika and cayenne pepper.
It's often served with flatbread or some other crusty bread.
What's green shakshuka?
Green shakshuka is not all that different to the classic dish. But, instead of a tomato sauce it's made with sauteed green vegetables.
For my Vegan Green Shakshuka I use:
- Leeks
- Green peppers
- Spinach
- Peas
As well as lots of parsley and coriander to finish it off nicely.
How do you make vegan eggs?
Of course shakshuka just isn't shakshuka without eggs. But, seeing as eggs aren't vegan we need to get a little creative.
The ingredients for vegan eggs aren't too weird and wonderful. You'll need:
- Silken tofu
- kala namak
- Nutritional yeast
- Onion powder
- Turmeric
You simply whizz all of the ingredients (except the turmeric) together. Give it a taste at this stage to decide if it's eggy enough for you and adjust accordingly.
Put most of it to one side then whizz what's left with a pinch or two of turmeric so that it resembles egg yolks.
As you would do in a regular shakshuka recipe, create little dips in the veggies, spoon in some of the white silken tofu mix first then carefully spoon in circles of the yellow silken tofu. When you put the shakshuka in the oven, the tofu sets slightly so you get a wobbly egg texture.
I love scooping up the eggs and veggies with crust bread.
The recipe
Vegan Green Skahuka
Equipment
- 1 Frying pan
- 1 oven dish
Ingredients
- 3 tablespoon olive oil
- 2 leeks thinly, sliced
- 200 g spinach
- 250 g peas frozen
- 1 green pepper
- 2 cloves garlic thinly sliced
- 1 handful parsley roughly chopped
- 1 handful coriander roughly chopped
- 1 tablespoon harissa
For the vegan eggs
- 300 g silken tofu
- 0.5 teaspoon kala namak also known as black salt
- 0.5 teaspoon onion powder
- 1 tablespoon nutritional yeast
- 0.5 teaspoon turmeric
Instructions
- Pre-heat your oven to 180 C / 350 F / gas mark 4.
- Add the oil to a frying pan and warm over a medium heat.
- Add the leeks to the pan and cook for 3 - 5 minutes until softened.
- Add the spinach to the pan, just a handful at a time so as not to overcrowd, and cook until wilted.
- Add the garlic, peas and half of the chopped herbs and cook for 2 - 3 minutes.
- While the vegetables are cooking, add all of the vegan egg ingredients (except the turmeric) into a food processor or blender and blitz until smooth.
- Remove most of the mix from the blender. Add turmeric to the remaining mix and blitz again until its a consistent shade of yellow.
- Spoon the vegetable mixture into an oven dish.
- Make four dips in the vegetable mixture and spoon in the white silken tofu mix into the dips.
- Carefully spoon the yellow silken tofu mix into the centre of the white to make "egg yolks".
- Drizzle over the harissa.
- Place in the oven for 5 - 10 minutes or until the "eggs" are piping hot.
- Sprinkle over the remaining chopped herbs and serve.
Nutrition
More brunch recipes
Enjoy!
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