I don’t know about you, but I’ve been noticing Shakshuka on the menu at countless restaurants lately! Which, if you ask me, is a delicious surprise 😋 This classic Israeli breakfast, originally from Libya, can be served as a main course for any meal of the day! I’ve eaten it for breakfast and dinner, it’s really rather versatile.
What We Cooked With
Quick & Easy
If you don’t have a lot of time on your hands this dish is perfect because it’s literally ready in less than 30 minutes! Plus, you can cook it in just one cast iron skillet, making clean up a breeze. It’s incredibly easy to prepare too! The original Shakshuka calls for eggs and feta cheese, but this vegan version calls for healthy cannellini beans and delicous, dairy-free cream cheese.
Bursting With Nutrients
From the looks of those colors you can instantly tell how nutritious this dish is! The tomatoes are packed with lycopene, which has been proven to boost our immune systems, and kale, which is bursting with Vitamin A & C. That’s probably why it’s often referred to as the world’s healthiest vegetable! Apparently it’s one of the most nutrient-dense foods that ever existed.
Side Note: It calls for about the same amount of kale as this Creamy Vegan Pasta with Kale recipe here!
The best part about this vegan shakshuka is that it’s protein-rich, so you’ll fill up fast and stay full for a long time! Between the cannellini beans and dairy-free cream cheese, your taste-buds and tummy will be happy. 😉 Not to forget, the kale is very fiber-rich, so you’ll be full quicker than you can even think of asking for a second helping!
Like I mentioned above, it’s so easy to prepare! Just sauté the onions and garlic, add the kale, tomatoes, spices, beans and boom – instant dinner! Or breakfast. OR brunch! You really can’t go wrong serving this vegan shakshuka anytime during your day, it’s a crowd-pleaser either way!
What We Cooked With
Ultimate Vegan Shakshuka
This delicious vegan shakshuka is so simple to prepare, you only need one pan! Plus, it's ready in less than 30 minutes. Pin it, you're gonna love this easy vegan dinner recipe so much you'll want to cook it more than once!
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 yellow onion, chopped
- 1 bunch kale (approximately 4-5 cups chopped)
- 28 oz fire roasted crushed or diced tomatoes
- 15 oz cannellini beans
- 2 tsp smoked paprika
- 1 tsp oregano
- 1 tsp cumin
- pinch crushed red pepper (optional)
- pinch sea salt
- pinch freshly ground black pepper
- 4 oz vegan cream cheese (we used Daiya)
- bunch parsley, chopped
Heat the olive oil over medium heat in a cast iron skillet. Add the onions and garlic, sautéing until fragrant and translucent in color (approximately 2-3 minutes).
Slowly add the chopped kale and allow to wilt, stirring occasionally for approximately 3-5 minutes.
Add the fire roasted tomatoes with the juices. Stir until combined and add the paprika, cumin, oregano, sea salt, pepper and crushed red pepper. Bring to a simmer.
Slowly add the cannellini beans (drained and rinsed) and cook over medium heat until simmering. Remove from heat and set aside.
Add dollops of vegan cream cheese on top using an ice cream scoop and sprinkle with freshly ground black pepper and chopped parsley. Serve with pita bread or a crusty baguette and enjoy!
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