This Vegan Shakshuka is a delicious twist on the classic North African and Middle Eastern breakfast dish, traditionally made with poached eggs. I’ve created a plant-based version that swaps the eggs for protein-rich white beans and quinoa, all simmered in a savory spiced tomato sauce with red peppers and fragrant spices. It’s hearty, warming, and deeply satisfying.
Why You’ll Love This Recipe
I love how easy and fast this dish comes together, especially when I’m craving something warm and savory in the morning. Unlike many breakfast recipes, this one is packed with fiber and plant-based protein, making it super filling and energizing. The smoky spices and rich tomato base are cozy and comforting, and it’s incredibly customizable with different veggies or legumes. Plus, I can make it all in one pan—less cleanup, more flavor.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tbsp avocado oil (or vegetable oil)
1/2 onion, chopped
2 garlic cloves, chopped
1 red pepper, chopped
1 cup uncooked quinoa
1/2 cup white beans
2 cups crushed tomatoes
1/4 cup water or vegetable stock
2 tsp smoked paprika
2 tsp chili powder
1 tsp cumin powder
1 tsp pomegranate molasses or maple syrup
Pinch of cayenne pepper
Salt and pepper to taste
Cilantro, for topping
Directions
I start by cooking the quinoa according to the package directions, then I set it aside.
In a skillet, I heat the oil over medium-high heat and sauté the onions and garlic for about 2 minutes.
I add the chopped red pepper and continue to cook for another 3–4 minutes until they begin to soften.
Then I lower the heat to medium and stir in the cooked quinoa, white beans, crushed tomatoes, water (or stock), and all the spices including the maple syrup, cayenne, salt, and pepper.
I let the mixture simmer on low for about 10 minutes, stirring occasionally to let the flavors meld together.
Before serving, I always taste and adjust the seasoning if needed, and I finish with a sprinkle of fresh cilantro.
Servings and timing
This recipe yields 2 to 4 servings and takes approximately 25 minutes in total—10 minutes of prep and 15 minutes of cooking time. It’s ideal for a quick weekday breakfast or a relaxed weekend brunch.
Variations
I like to play around with this recipe depending on what I have on hand. Here are some tasty variations:
Add soft tofu chunks to mimic the texture of eggs.
Use chickpeas instead of white beans for a slightly nuttier flavor.
Mix in sliced eggplant for a heartier, almost stew-like shakshuka.
Stir in some chopped zucchini or carrots for extra veggies.
Add a bit of polenta to thicken it and create a creamier texture.
Storage/Reheating
This dish keeps beautifully in the fridge. I store any leftovers in an airtight container for up to 5 days. When it’s time to reheat, I either microwave it or warm it gently on the stove with a splash of water to loosen it up.
I’ve also frozen portions before. To reheat, I let them thaw on the counter or in the fridge overnight and then warm as usual.
FAQs
Can I use fresh tomatoes instead of canned crushed tomatoes?
Yes, I can! About 4 medium tomatoes, finely chopped or blended, should do the trick. I simmer them a little longer to get that rich texture.
Can I make this dish oil-free?
Absolutely. I just sauté the onions and garlic in a splash of water or veggie stock instead of oil. The rest of the recipe stays the same.
Is quinoa necessary, or can I use something else?
While I love quinoa for its texture and protein, I can swap it with cooked couscous, bulgur, or even cooked lentils.
What can I serve with vegan shakshuka?
I like to serve it with crusty bread, warm pita, or even a side of roasted potatoes. It also goes great with a dollop of dairy-free yogurt or tahini drizzle.
Can I prepare this ahead of time?
Definitely. I sometimes make a batch the night before and just reheat it in the morning. It actually tastes even better the next day once the flavors deepen.
Conclusion
This Vegan Shakshuka is one of those meals I keep coming back to. It’s quick, filling, and endlessly adaptable with pantry staples. Whether I need a comforting brunch, a savory breakfast, or even a light dinner, it hits the spot every time.
This Vegan Shakshuka is a plant-based take on the classic Middle Eastern dish, featuring quinoa and white beans simmered in a spiced tomato and red pepper sauce. It’s hearty, flavorful, and perfect for breakfast, brunch, or a quick savory meal.
Total Time:25 minutes
Yield:2–4 servings
Ingredients
1 tbsp avocado oil (or vegetable oil)
1/2 onion, chopped
2 garlic cloves, chopped
1 red pepper, chopped
1 cup uncooked quinoa
1/2 cup white beans
2 cups crushed tomatoes
1/4 cup water or vegetable stock
2 tsp smoked paprika
2 tsp chili powder
1 tsp cumin powder
1 tsp pomegranate molasses or maple syrup
Pinch of cayenne pepper
Salt and pepper to taste
Fresh cilantro, for topping
Instructions
Cook the quinoa according to package directions and set aside.
In a skillet, heat the oil over medium-high heat. Add onions and garlic, sauté for about 2 minutes.
Add the chopped red pepper and cook for another 3–4 minutes until softened.
Lower the heat to medium and stir in the cooked quinoa, white beans, crushed tomatoes, water or stock, and all spices including maple syrup, cayenne, salt, and pepper.
Simmer the mixture for about 10 minutes on low heat, stirring occasionally to let the flavors combine.
Taste and adjust seasonings as needed, then garnish with fresh cilantro before serving.
Notes
Substitute chickpeas for white beans for a different texture and flavor.
For a richer taste, add roasted eggplant or zucchini.
To make it oil-free, sauté the veggies in vegetable stock instead of oil.
Serve with warm pita, crusty bread, or a drizzle of tahini for extra creaminess.
This dish tastes even better the next day after the flavors meld together.
