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!
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!