Name: Mouth-Watering Vegan Shakshuka - Zen and Zaatar
Brand: zenandzaatar.com
SKU: zenandzaatar-com-3
Availability: OnlineOnly

critic

Mouth-Watering Vegan Shakshuka - Zen and Zaatar

preview

× Jump to RecipeThis simple vegan shakshuka, consisting of soft baked chickpea eggs in a tangy red pepper and tomato sauce, is BURSTING with flavor and done in just under 30 minutes- the perfect addition to your Sunday brunch menu!Watch me show you how to make this authentic chickpea shakshuka in the video below!Watch the full video on YouTube!The inspiration for this style of a now popular breakfast dish comes from my Palestinian roots, although shakshuka's origins can be traced back to North Africa, specifically Tunisia. Nowadays, it is commonly enjoyed across various Mediterranean countries with different twists! There is a similar Syrian dish, which we call "bayd w banadora," and even a similar Italian dish called "eggs in purgatory."Traditionally its base is made up of a robust, tangy sauce with tomatoes, sweet red pepper, onion, garlic, and the spice that is a favorite across Middle-Eastern cuisine, cumin. Once the sauce thickens, eggs are cracked into wells in the sauce. In this recipe, a chickpea batter replaces the eggs beautifully- I even prefer the taste and texture. The chickpea eggs are soft inside and form an amazing crust when baked with a drizzle of olive oil.&nbsp;To make this chickpea shakshuka, we will begin by preparing the batter for our plant-based chickpea "eggs." We will whisk chickpea flour along with the other ingredients together and set the batter aside. Then we will sauté onions, garlic, red bell pepper, cumin, and tomatoes until deliciously fragrant. After some more seasoning, we will create wells in the tomato sauce mixture and drop dollops of the chickpea egg batter into them. We will make sure they cook evenly by stirring slightly and covering, before drizzling the vegan shakshuka with olive oil, and putting it in a preheated oven to set. Once done, we top with parsley or cilantro and serve with fluffy bread!&nbsp;Once you take it out of the oven, sprinkle some parsley or cilantro on top! My non-vegan family absolutely loves this vegan version of shakshuka, especially with the unique texture of the chickpea eggs! It was difficult not to finish off the whole skillet for a weekend brunch, especially when we used fresh baked bread to scoop it up and soak up the tantalizing sauce. I recommend using a baguette or fluffy pita bread. Sliced avocado also makes a delicious topping for this Middle Eastern brunch. This dish not only makes the perfect brunch dish, but is also great for a quick and easy lunch or dinner!I hope you enjoy this recipe as much as I do! Let me know in the comments below if you try it, and don't forget to post your recreations on Instagram @zenandzaatar, or pin this one for later!Continue to ContentPreheat oven to 425F. Whisk dry ingredients for chickpea batter in a large bowl. Whisk in almond milk and vinegar, and mix thoroughly until smooth. Set aside.Sauté onion, garlic, and red pepper in olive oil in a large oven-proof saucepan over medium-high heat (cast-iron skillet works best).* Add cumin. After onions are soft and translucent, about 5 mins, add paprika, diced tomatoes, and tomato paste. Add salt and pepper. If the mixture gets too thick and sticky, add ¼-1/2 cup water slowly, until desired consistency is reached.Make about 6-8 small wells in the sauce, and divide big dollops of chickpea batter among them. Let cook for 3-5 mins. As the bottom of the batter dollops start to get cooked during this time, you may stir them slightly with a wooden spoon so that they can get cooked more evenly. Cover the pan and let cook for 5-8 more mins, so that the batter will get cooked through.When you see the top of the chickpea batter slightly hardened and not completely liquid anymore, remove the pan from heat. Optionally drizzle over the chickpea batter with 1 tbsp olive oil and place the pan in the preheated oven. Cook for 8-10 mins, until the top is slightly browned.Sprinkle with chopped parsley and serve immediately, alongside fresh baguette or pita bread!*Alternatively, sauté the veggies in 2-4 tbsp of water, until the onions are translucent and peppers are softened. Add more water 1-2 tbsp at a time if needed, as the pan gets dry.As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Nutrition information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although zenandzaatar.com attempts to provide accurate nutritional information, these figures are only estimates.Please leave a comment on the blog or share a photo on Instagram&nbsp;(Published on 4/4/2017, updated on 6/17/2020.)« Creamy Roasted Red Pepper Tahini Sauce (Vegan, Oil-Free)Easy Chicken Style Seitan (Vegan) »I don't have chickpea flour. Would all purpose flour or whole wheat flour work for this?ReplyI have never cooked with nutritional yeast and will be buying some next time I go shopping. If I omit it from the recipe would it change the taste too much? ThanksReplyYum! Made this tonight and it was so delicious!!! My boyfriend said it tasted better than the egg version 🙂ReplyThank you for this! I will be serving this for brunch on Sunday along side some roasted veggies 🍅ReplyI have made this so many times. It's my favourite variation of shakshuka. And I used to be a big fan of eggs!ReplyExcited to try this as I've loved the polenta shakshuka in Tel Aviv and have been dying to try this as it is the closest recipe I could find and it looks amazing. Thank you for providing it!ReplyDelicious Palestinian food!ReplyWe tried this out this morning and it’s brilliant, definitely our fave vegan shakshuka so far, and we are excited to try out the egg mix for other recipes too! Thanks for sharing 😁ReplyLooks amazing! What size skillet would you recommend?Thank you! 🙏ReplyHi! I feel like I'm missing something, but do you put the dish into the oven after putting the dollops of chickpea batter in it? Thank you!ReplyWow! I'm really enjoying your site. Saved to home screen!Finally, someone who speaks my food language. Lots of new things to try and I just happen to already have a lot of the ingredients in my pantry. Love💖ReplyDo you use smoked paprika or sweet paprika?ReplyHi, I’m Zena and I’m passionate about creating innovative, nutritious, and Mediterranean-inspired plant-based recipes that anyone could enjoy. Want to know more?Skip to Recipe

× Jump to RecipeThis simple vegan shakshuka, consisting of soft baked chickpea eggs in a tangy red pepper and tomato sauce, is BURSTING with flavor and done in just under 30 minutes- the perfect addition to your Sunday brunch menu!Watch me show you how to make this authentic chickpea shakshuka in the video below!Watch the full video on YouTube!The inspiration for this style of a now popular breakfast dish comes from my Palestinian roots, although shakshuka's origins can be traced back to North Africa, specifically Tunisia. Nowadays, it is commonly enjoyed across various Mediterranean...

Mouth-Watering Vegan Shakshuka - Zen and Zaatar

No article scores yet.

CRITIC REVIEWS

PUBLIC REVIEWS