This post may contain affiliate links. Read our disclaimer.
This Vegan Shakshukawill become your new favorite weekend breakfast! It’s made with a tomato-based sauce that’s filled with chickpeas and vegan ricotta for a tasty,protein-rich recipe.
This weekend is a great weekend to make this hearty vegan shakshuka!
See,I adore my favorite shakshukarecipe (that’s why it’s called my favorite),but if/when you’re serving guests who eat plant-based,it’s good to have a vegan option.
And,if you can believe it,I might like this version just as much as the version witheggs,mostly because it’s filled with delicious vegan cheese! I love all cheese,so of course I had to include it in this recipe.
If you’re looking for a brunch item to pair with this dish,I recommend trying my air fryer sweet potatoesor my skillet roasted fingerling potatoes. It’s a fact that potatoes are a MUST HAVE item at breakfast time!
Now,let’s walk through how to make this recipe and why I love it so much.
Recipe features
- A savory breakfast option made with a hearty tomato base.
- Loaded with spices like smoked paprika and cumin,and topped with plenty of cilantro,making it incredibly flavorful.
- Filled with chickpeas and vegan ricotta,so it’ll keep you full all morning.
Ingredients:
This list is to provide further clarification on a few of the ingredients;the full ingredient list is below in the recipe card.
Bell pepper –I used one red bell pepper and one green bell pepper,and I suggest dicing the bell pepper fine so it blends well with the sauce.
Cilantro –Some is used in the sauce,and some is used to sprinkle on top before serving. This is a main ingredient in shakshuka,so don’t omit.
Harissa –A common ingredient used in North African cooking that can usually be found in the international foods section at the store. It’s not spicy,especially if you use mild harissa,which I normally do.
Tomatoes –Canned crushed tomatoes are the way to go,and I personally recommend fire roasted if you can find them. I originally used diced tomatoes,but the texture was too chunky. Crushed tomatoes keep the sauce smoother and easier to scoop onto bread.
Chickpeas –For added protein! Plus,chickpeas easily absorb whatever sauce
Vegan cheese –A mixture of vegan ricotta and vegan feta add a ton of flavor,and you won’t miss the eggs at all!
Instructions
Step 1:Sauté.Start by sautéing the bell peppers and onion with the olive oil in a large,deep skillet over medium heat. Then,add the garlic and cilantro and stir for 1 minute.
Step 2:Add the spices. Next,add the harissa,tomato paste,smoked paprika,chili power,cumin,and salt and stir for 1 minute to allow the flavors to mend.
Step 3:Simmer.Pour in the tomato sauce and chickpeas and bring the mixture to a simmer. Simmer over medium-low heat for 5 minutes.
Step 4:Serve. Last,dollop 4-5 large blobs (yes,blobs) of vegan ricotta into the mixture and simmer for 1-2 minutes. Remove from the heat and sprinkle the whole dish with feta and extra cilantro. Serve with your favorite bread and enjoy!
Tips and tricks
- Always drain and rinse the chickpeasfirst before adding them.
- This dish is best servedwith a slice of two of your favorite crusty bread. To make it even more filling,serve with avocado as well.
- Other tasty vegan breakfast optionsinclude my quinoa breakfast bowl,tofu scrambleand this vegan arroz con leche.
Tip
Make sure to use a large skilletso that everything fits.
Where can I buy harissa paste?
You should be able to find harissa at most grocery stores in the international cooking aisle,or you can purchase some online.
Is this dish spicy?
Maybe a little,but not much,especially if you use mild harissa. The combination of harissa and smoked paprika makes it a little spicy,but more flavorful than hot.
How should leftovers be stored?
Store leftovers in a sealed container in the fridge for up to 3 days,and reheat in the microwave.
More savory breakfast recipes:
If you made this recipe,be sure to leave a comment and star rating below. Thanks!
Vegan Shakshuka
This Vegan Shakshukawill become your new favorite weekend breakfast! It’s made with a tomato-based sauce that’s filled with chickpeas and vegan ricotta for a tasty,protein-rich recipe.
Servings:
Prevent your screen from going dark
Instructions
Heat the olive oil over medium heat in a large,deep skillet. Once hot,add the bell peppers and onion and sauté until soft,4-5 minutes. Then,add the garlic and cilantro and sauté for 1 minute until fragrant.
Add the harissa,tomato paste,smoked paprika,chili powder,cumin,and salt and stir for 1 minute. Pour in the tomatoes and chickpeas and bring the mixture to a simmer. Reduce heat to medium-low and simmer for 5 minutes.
Next,dollop the ricotta over the entire mixture and simmer for 1-2 more minutes. Remove from the heat and sprinkle with vegan feta and extra cilantro. Serve with your favorite crusty bread and enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving:1g| Calories:216kcal| Carbohydrates:28g| Protein:11g| Fat:8g| Saturated Fat:3g| Polyunsaturated Fat:1g| Monounsaturated Fat:3g| Cholesterol:19mg| Sodium:444mg| Potassium:628mg| Fiber:7g| Sugar:10g| Vitamin A:1176IU| Vitamin C:44mg| Calcium:154mg| Iron:3mg
UPDATE NOTE:This post was originally published in March 2021. It was updated with new text and photos in February 2025.
