This vegan shakshuka is absolutely delicious and is so versatile! Inspired by Deliciously Ella’s recipe in her new book, The Cookbook – I used half of the recipe to make a delicious breakfast dish with garlic mushrooms and the other half the following evening as a pasta sauce with a few extra veggies thrown in.
First up, get some olive oil heating in a pan on a medium-low heat, and add 1 sliced onion and 2 cloves of crushed garlic, salt and pepper. Next, add in a sliced red and yellow pepper and mix. Add a teaspoon of paprika and a teaspoon of cumin, and half a teaspoon of harissa powder.
Once combined, add in a tin of chopped tomatoes and 2 tablespoons of tomato purée for a little extra richness. Add a little water by filling up half of the empty tin of chopped tomatoes, swishing it around a couple of times and pouring it into the pan.
Reduce the heat, and put a lid on the pan and leave it to thicken up for 25 minutes – you want the peppers to be soft and the sauce to be rich. After, 15 minutes, get a little oil heating in another pan and add a crushed clove of garlic and a handful of sliced mushrooms – sprinkle in half a teaspoon of dried parsley if you have some!
Whilst the mushrooms are cooking, chop up some fresh coriander, a spring onion and toast a slice of sourdough. Once cooked, plate up! Start by buttering your toast (I love the Flora vegan spread), and then spoon on some shakshuka and garlicky mushrooms. Finally, sprinkle on some coriander and spring onions.
This recipe is absolutely delish, so warming and so comforting – perfect for these grey rainy November mornings!
Thanks for reading,
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