A flavorful 30 minute vegan shakshuka recipe made with eggplant, tomato, bell pepper, fingerling potatoes, and creamy cashew cheese.
A Favorite Fall Recipe
Fall is officially upon us. To help make the transition a little bit easier, make this Vegan Creamy Cashew Shakshuka. It’s a soul-warming dish full of the plentiful produce that is still readily abundant this time of year like eggplant, bell pepper, tomato, and fingerling potatoes.
A Plant-Based Shakshuka
Shakshuka is a popular North African dish that is traditionally made with eggs floating on top. However, this vegan version uses dollops of creamy cashew cheese as replacement for the eggs.
Cashew cheese is a terrific protein source for plant-based meals. Additionally, it adds a creaminess to the shakshuka that can’t be missed. Store-bought vegan cream cheese can also be used if you are looking to shave off a little prep time.
A Rich Savory Flavor
The key to a delicious skakshuka are definitely the spices. Za’atar, crushed Aleppo Pepper, and Gound Sumac bring a deep savory flavor with just a touch of spicy warmth. You may be able to find them at your grocery store now that shakshuka has become more popular in recent years but if not, they can also be purchased online.
This Vegan Creamy Cashew Shakshuka is packed with produce. The fairy tale eggplants add a meaty texture while the bell peppers adds slight crunch. Then, of course, you also have the added richness of the fingerling potatoes that help make this entrée a filling meal that is ideal for fall.
What to Serve with Shakshuka
This satisfying Vegan Creamy Cashew Shakshuka is great alongside toasted pita or you can serve it over rice or pasta for an extra filling meal. Best yet, it can easily be made on a weeknight as it can be made in 30 minutes or less. Happy fall!
Vegan Creamy Cashew Shakshuka
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 3 servings 1x
- Category: Entree
- Method: Sauté
- Cuisine: North African
- Diet: Vegan
Description
A flavorful 30 minute vegan shakshuka recipe made with eggplant, tomato, bell pepper, fingerling potatoes, and creamy cashew cheese.
Ingredients
- 1 Large Tomato (Diced into large pieces)
- 6–8 Fingerling Potatoes (Sliced Thin)
- 8–10 Mini Sweet Peppers or 2 Large Bell Peppers (Deseeded and Sliced Thin)
- 8–10 Fairy Tale Eggplants (Stems Removed and Quartered)
- 1 Red Onion (Diced)
- 3 Cloves Garlic (Minced)
- 1 tsp Za’atar Spice
- 1 tsp Sumac Powder
- 1 tsp Aleppo Pepper Powder
- 1 ¼ Cup Vegetable Stock
- 2 Tbsp Tomato Paste
- 1 Cup Raw Cashews
- 3 Tbsp Nutritional Yeast
Instructions
- Prepare the fresh produce as instructed above.
- Boil the cashews for 15 minutes or let soak in water for 8 hours.
- Blend the nuts with the nutritional yeast and salt and pepper. Add a small amount of veggie stock while you are blending until you reach a smooth yet thick consistency.
- Coat an oven safe skillet with a little oil and add the sliced potatoes. Cook over medium heat for about 10-15 minutes. Turn them occasionally to help with even browning. Remove the potatoes from the skillet and set aside.
- Add a little more oil to the skillet and add the onions. Sauté over medium heat until the onions become fragrant. Add the spices, tomato paste and salt and pepper. Stir to incorporate.
- Add the garlic, eggplant, peppers, tomatoes and 1 1/4 cup veggie stock. Simmer for 1 minute.
- Add the cooked potatoes to the skillet and stir to incorporate. Allow to simmer for 5-7 minutes or until the peppers and eggplants are tender.
- Remover from the stove and dollop the cheese on top.
- Serve with pita or over rice.
- Enjoy!
Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Vegan Shakshuka Recipe, Creamy Cashew Cheese Shakshuka, Eggless Shakshuka Recipe
