Vegan Shakshuka
Ingredients
1 tin of Biona Whole Cherry Tomatoes
1 tbsp Biona Extra Virgin Olive Oil
1 tsp ground cumin
½ tsp red pepper flakes
2 cloves garlic, peeled and finely chopped
1 medium onion, finely diced
1 red pepper, finely diced
1 tbsp chopped parsley
¼ tsp sea salt
½ tsp ground black pepper
50g vegan feta
Sprinkle of fresh basil, for garnish
For the plant-based egg mix
500g of Biona Tofu
¼ tsp ground black pepper
½ tsp garlic powder
¼ tsp onion powder
½ tsp sea salt
3 tbsp nutritional yeast
180ml plant-based milk
½ tsp black salt
Method
- Blend the ingredients for the plant-based egg and set aside for later.
- Place a frying pan over a medium heat and add a drizzle of olive oil.
- Add the onions and peppers and fry for 5-7 minutes, or until soft.
- Add the garlic and stir the mixture for approximately 2 minutes until fragrant.
- Add the chopped tomatoes, cumin, red pepper flakes and a pinch of salt and ground black pepper. Reduce the heat to medium and stir everything together. Cover with the lid and leave to cook for 2 minutes.
- Remove the lid. Make small wells in the tomato mixture and add the vegan egg mixture into the spaces.
- Ensure the heat is at medium so it’s simmering, and cover with the lid again. Cook for 5 minutes with the lid on, and then cook for another 5-8 minutes with the lid off, until the tofu egg has set.
- Remove the pan from the heat and let the shakshuka cool for around 5 minutes. Top with a sprinkle vegan feta and chopped basil. Serve with crusty bread, and tuck in for a delicious, plant-based brunch!
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