This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!
Recipe Notes
- I usually prepare shakshuka with ground coriander and topped with fresh cilantro. However, since who I was preparing it for doesn’t like like cilantro I omitted it. If you enjoy cilantro, feel welcome to add it in!
- Shakshuka normally has poached eggs, so I replaced them with a savory garbanzo pancake. Alternatively you could scoop in bits of silken tofu, add garbanzo beans, or whatever you like I like making the savory pancake here to help soak up the delicious tomato juices.
Shakshuka
Details
6 to 8 servings
30 minutes
40 minutes
Print
Ingredients
- Stew
10 Vine tomatoes
1 Bell Pepper
1 Yellow Onion
8 Garlic Cloves
2 Jalapenos
2 tablespoons Vegetable Oil
2 tablespoons Smoked Paprika
1 tablespoon Cumin, Ground
2 teaspoons Caraway Seeds
2 teaspoons Salt
1 teaspoon Pepper
1/2 teaspoon Cinnamon
- Garbanzo Pancake
12 ounces Silken Tofu
3/4 cup Garbanzo Flour
1/2 teaspoon Turmeric
1/2 teaspoon Black Salt
Directions
- Dice tomatoes and bell pepper, mince garlic and jalapenos, and slice onion into crecents. Set aside.
- Heat a large pan over medium heat. Once up to temperature add vegetable oil, onion, bell pepper, jalapeno, garlic, cumin, caraway, pepper, and cinnamon. Saute until onions start to turn translucent.
- Add diced tomatoes and saute for about 20 minutes. Liquid should noticeably reduce. While liquid is reducing, pre-heat oven to 375F.
- Prepare garbanzo pancake. Place silken tofu, garbanzo flour, kala namak salt, and turmeric into a blender and blend until smooth. (If too think add water as necessary to thin out. It should be a little thicker than pancake batter.)
- Once stew is ready, ladle small amounts of garbanzo batter into the shakshouka. Once batter has been oven, place in the oven for 15-20 minutes, or until garbanzo pancake has cooked and is no longer wet or runny.
- Remove from oven and serve hot. Enjoy!
Quick post recipe thoughts from the live stream on Twitch.
