Description
A flavorful 30 minute vegan shakshuka recipe made with eggplant, tomato, bell pepper, fingerling potatoes, and creamy cashew cheese.
Ingredients
Scale
- 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
