Unser veganes Shakshuka ersetzt Tofu durch Eier, der jede Menge Geschmack und Gewürze aus einer reichhaltigen Tomatensauce aufnimmt. Wir toppen es mit Avocado und fügen Fladenbrot hinzu, und das Endergebnis ist eine einfache und köstliche Mahlzeit auf pflanzlicher Basis!
Vegan Shashuka with Flatbread
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Servings
2
Prep Time
15 minutes
Cook Time
25 minutes
Ingredients
1 red bellpepper
- 1 onion
- 1 clove garlic
grape tomatoes
- 1 jar tomato sauce
1 avocado
-
1 tbsp Happie paprika
-
1 tbsp Happie cumin
-
1 pinch of Happie chili (optional)
- 1 tbsp olive oil
Salt and pepper (optional)
1 jar tofu
- 1 tbsp nutritional yeast
salt and pepper
1 jar of flour
1 jar of dry yeast
½ tsp salt
1 ½ tbsp olive oil
125ml water
For the sauce
For the vegan egg
For the flatbread
Directions
Start with the flatbread
Mix the flour, salt, dry yeast and oil in a large bowl and add enough water to make the dough. Knead well. Put into a lightly oiled bowl and put aside to start on the Shashuka.
Divide into 4 pieces. Flatten into a pancake-shape of about 1cm thick. If possible leave sprinkled with flour to rise 5 extra minutes. Take a frying pan and dry-fry each piece until browned on both sides.
Shashuka
Chop your onion, red pepper, garlic and grape tomatoes.
Heat the olive oil in a frying pan over medium heat. Add in your onion and cook until translucent. Add red pepper, cumin, paprika powder, a pinch of chilli (optional) and salt and pepper and stir through for about 5 minutes. Add your grape tomatoes and jar of tomato sauce. Bring to a boil and add your garlic. Reduce the heat and bring to a simmer (the longer you can cook it here the better) but at least leave it for 15 minutes.
Put tofu, nutritional yeast, salt and pepper in a blender. Blend until you have a hummus-like consistency.
Once the sauce has cooked for at least 15 Minutes, make small wells and spoon your tofu mixture into these wells (you should have enough for at least four ‘eggs’). Bring heat to medium (ensure it’s simmering) and cover your pan with the lid. Cook the shakshuka for 5 minutes with the lid on to cook through, and then 5 minutes with the lid off, allowing all the excess liquid to escape until the tofu egg mixture is set.
Peel your avocado, chop it in slices. Put it on top of your shakshuka.
Recipe Note
- If you have black salt (also called kala namak) you can add a teaspoon in your tofu mix for an eggy taste.