Our Favourite Vegan Shakshuka Recipes
Whether you’re making a cosy evening meal or a lazy communal brunch, vegan shakshuka ticks all the boxes. This gently spiced, deep tomato sauce filled is screaming to be mopped up with endless quantities of crusty bread.
Shakshuka is a popular dish right across the globe, but originates in the Middle East where it’s traditionally served with poached eggs cooked in the sauce. We’ve got some irresistible plant-based offerings that you’ll want to make right away.
Planted vegan shakshuka recipe
We didn’t have to search for long to find this recipe that comes from one of our guest writers, Georgie Mullen.
This simple yet powerful recipe will elevate your Sunday brunch game. It’s a deep tomato and falafel vegan shakshuka that’s slightly sweet, spicy and has a real depth of flavour. The recipe calls for harissa paste, which if you’re new to, will change your world!
Georgie recommends pairing this vegan shakshuka with Val’s four-ingredient flatbread and your favourite oat-milk coffee for an ultimate brunching fiesta.
More vegan shakshuka recipes
In case you’re coming back for seconds, here are some more delicious plant-based shakshuka recipes for you to try.
Photo credits: Zen and Zaatar
This creative recipe from Zen and Zaatar is simple yet bursting with flavour. It’s made from a tangy tomato and red pepper sauce and soft baked chickpea ‘eggs’. The chickpea eggs should be soft on the inside and form an amazing crust when baked. Perfect with a drizzle of olive oil over the top.
Photo credits: Lazy Cat Kitchen
This mega vegan shakshuka recipe from Lazy Cat Kitchen is loaded with goodies. From smokey aubergine to al dente garden peas and topped with spiced silken tofu, it’s a meal you won’t forget in a hurry. Be sure to have plenty of crunchy toast at the ready for this recipe.
All that’s left for you to do is decide which recipe you’ll make first! Be sure to let us know in the comments section below.
By Fabian Jackson
Fabian is one of our lovely Content Marketing Assistants who loves writing almost as much as he loves coffee, old episodes of Escape to the Country (no judgement here), and cooking up a storm in his kitchen.