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This vegan shakshuka recipe is healthy, plant based, made without tofu, simple, and also so easy to make! In addition, it’s soy free, gluten free, customizable, and perfect for brunch or main dish!
This eggless shakshuka is perfect to enjoy by itself, with a side of bread or pita. It’s made in one pot and also uses plant based ingredients.
I grew up eating shakshuka so I remember dipping bread into the runny egg yolk. I wanted to make a vegan version as similar to poached eggs so I achieved it with this recipe!
Before we jump into the recipe, let’s talk about how you can customize it and learn some tips.
What is Shakshuka?
Shakshuka (Shakshouka or Chakchouka) is a dish that is made from eggs poached in a smoky tomato and pepper sauce. It is popular in the Middle East, North Africa and it’s a staple in Israel.
How to make Vegan Shakshuka
I know many recipes use chickpeas or chickpea flour for the egg part of the vegan shakshuka but as I mentioned, I wanted it to resemble a poached egg. Soaked raw cashews work perfectly for this but I don’t recommend using roasted cashews.
We will use diced or crushed canned tomatoes for the sauce so this recipe comes together fast. You can also use fire roasted tomatoes for even extra flavor!
I like using red bell pepper but you can use a different color one if you like. It works great in the sauce because of the flavor.
Onion and Garlic
I like using yellow onion for cooking but you can also use white or red. When garlic cooks with the onions, it gives an amazing aroma.
Adding tomato paste to the sauce makes it thicker and also gives that umami taste.
Tapioca Starch/ Flour
Tapioca starch/flour helps thicken the egg batter so I don’t recommend omitting it. I also have not subbed for corn starch or arrowroot but let me know if you try it!
Since the egg batter needs flavor, adding nutritional yeast gives that cheesy flavor so it works great! You can also add more if you like the cheesy flavor.
Salt (Kala namak optional)
If you enjoy the taste and smell of eggs, you can add kala namak (black salt) into the batter because it gives a sulfurous taste like eggs. You can also use regular salt if you don’t care for the taste.
We will be using a combination of onion powder, garlic powder, smoked paprika and cumin so we can give extra flavor to this vegan shakshuka. We’ll also be adding turmeric for the color to the egg batter!
How to Make it Step by Step
- First, add the cashews in a small bowl and then soak in hot boiling water for 15 to 20 minutes and drain.
- In the meantime, while cashews are soaking, in a large skillet or a cast iron pan, cook the onions and red bell pepper until caramelized.
- Next, you can add the garlic, tomato paste, 1/2 tsp salt, 2 tsp smoked paprika, cumin and then cook until fragrant about 1 minute. Now, add the diced or crushed tomatoes, bring it to a boil, cover and simmer for 15 minutes.
- While the sauce is cooking, make the egg batter by adding the soaked cashews and the rest of the batter ingredients into a high speed blender and blend until smooth.
- After the sauce is cooked, let it cool for a few minutes and then make small wells with a spoon so you can pour the batter in it. If you are having a hard time making the wells, that means the sauce is still too hot and runny. Gently pour the egg batter into the wells but don’t worry if it spills over, it will still taste good!
- Now, you are ready to cook the vegan shakshuka so place it back on the stovetop, cover and cook on low for about 15 minutes until the egg batter is thicker but not solidified. You can also bake it in the oven at 400F for 15 minutes. Don’t stir it because it will mix the egg batter.
Tips & Variations
- If the sauce is too watery, you can add more tomato paste to thicken it.
- You can also make it spicy by adding red pepper flakes.
- Add some lemon juice for a tangy flavor.
- If you don’t want the batter to be runny, you can cook it longer until it’s thick.
- Always adjust to taste and add more salt if needed!
What is Vegan Shakshuka Served With
- Serve it with basmati rice or brown rice. You can also try it with my cilantro lime quinoa recipe!
- Eat it with delicious pita bread or regular bread.
- You can also add vegan feta cheese on top.
- Garnish with chopped parsley.
How to store vegan shakshuka
You can store the leftovers in the refrigerator in an airtight container for up to 5 – 6 days. They taste even better the next day!
This healthy vegan shakshuka recipe comes together so fast and it is very easy and uses pantry staples. It is also:
- Soy free & Gluten free
- Plant based
- Made without tofu
- Perfect for breakfast, brunch or dinner
- Also absolutely delicious!
More Plant based dishes to try
- BUTTERNUT SQUASH CURRY
- EASY CHILI RECIPE
- POTATO LEEK SOUP
- SPLIT PEA SOUP
- RED LENTIL SOUP RECIPE
- THAI RED CURRY RECIPE
So, did you make this? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, SelinPrint
This vegan shakshuka recipe is healthy, plant based, made without tofu, easy to make! It’s soy free, gluten free & perfect for brunch or main dish!
- 1 tbsp avocado oil or coconut oil
- 1 onion (chopped small)
- 1 medium red bell pepper (chopped small)
- 4 garlic cloves (minced)
- 3 tbsps tomato paste
- 1 (28-ounce) can crushed or diced tomatoes
- 1/2 tsp salt
- 2 tsp smoked paprika
- 1 tsp ground cumin
Cashew egg batter
- Add the cashews in a small bowl and soak in hot boiling water for 15 to 20 minutes and drain.
- While cashews are soaking, in a large skillet or a cast iron on medium heat, cook the onions and red bell pepper until caramelized for about 5 minutes.
- Add the garlic, tomato paste, 1/2 tsp salt, 2 tsp smoked paprika, cumin and cook until fragrant about 1 minute. Add the diced or crushed tomatoes, bring it to a boil, cover and simmer for 15 minutes stirring occasionally.
- While the sauce is cooking, make the egg batter by adding the soaked cashews and the rest of the cashew egg batter ingredients into a high speed blender and blend until smooth.
- After the sauce is cooked, let it cool for a few minutes. Make small wells with a spoon in the sauce (see photos in the post). If you are having a hard time making the wells, that means the sauce is still too hot and runny. Gently pour the egg batter into the wells.
- Place the skillet back on the stovetop, cover and cook on low for about 15 minutes until the egg batter is thicker but not solidified. You can also bake it in the oven at 400F for 15 minutes instead. Don’t stir while cooking.
- Garnish with chopped parsley and serve with pita bread.
If the sauce is too watery, add more tomato paste to thicken it.
Make it spicy by adding red pepper flakes.
Add some lemon juice for a tangy flavor.
If you don’t want the batter to be runny, you can cook it longer until it’s thick.
Always adjust to taste and add more salt if needed!
- Serving Size: 6-8
- Calories: 147
- Sugar: 6.3g
- Sodium: 492mg
- Fat: 8.1g
- Trans Fat: 0g
- Carbohydrates: 16.8g
- Fiber: 3g
- Protein: 4.4g
- Cholesterol: 0mg
Keywords: vegan shakshuka, easy shakshuka, one pot shakshuka