Vegan Shakshuka (gluten-free, Soy-free)


I never got to try shakshuka before I became vegan. It only really popped up on my radar in the last five or so years. I got to work on veganising it because I felt like I was really missing out. The only problem? What to do about the egg component. I was just going to use avocado to replace the egg but it’s just not the same. On my third attempt at this dish, it came to me – I make these great savoury crepes from chickpea flour and they sometimes have an egg-like texture. What if I used that for the ‘egg white’, and nutritional yeast, olive oil and turmeric for the ‘yolk’? The first go was too bitter from the turmeric, the second go was better – but I added the ‘yolk’ too soon and it sunk into the ‘white’. Then, I cracked it (pun intended). The trick was to let the ‘white’ to cook for almost a minute before adding the ‘yolk’. It’s the closest I’ve come to a vegan fried egg, and I think it’s the closest I am ever going to get without having to add tofu. It’s easy, soy-free and chickpea flour has a good amount of protein, which always helps a vegan out. I still can’t believe I did it, and I’m sharing it with you with a huge smile on my face.

What you will need

1 brown onion, chopped

2 tablespoons tomato paste

1 tablespoon garlic powder

1 teaspoon powdered vegetable stock

1/2 teaspoon chilli powder

1/4 teaspoon cinnamon powder

1 pinch salt and pepper

1 tablespoon coconut sugar *optional

1 pinch white sesame seeds, to serve

Avocado, to serve

2 Fried 'eggs', to serve (see note)


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