We are all about packin’ in as many veggies as possible, and this dish definitely delivers. This beautifully spiced Vegan Veggie Shakshuka is bursting with flavor and boasting a fun veggie twist. Features nutrient-rich veggies including zesty onions, fresh red bell peppers, sweet carrots, earthy garlic, and hearty cannellini beans all bathed in vibrant aromatic tomato sauce and topped with zucchini zoodles. This tasty soul warming dish is full of feel good ingredients, herbs, and spices. Perfect for a savory breakfast or dinner and is sure to leave you satisfied and happy!
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.
- ½ cup yellow onions, fine dice
- ½ cup red bell peppers, fine dice
- ½ cup carrots, grated
- 1 Tablespoon garlic, finely minced
- 1 Tablespoon tomato paste
- 1 – 8 oz. can tomato sauce
- 1 ½ cups water (or broth)
- 1 – 14.5 oz. can petite diced tomatoes
- ¼ teaspoon baking soda *
- ½ teaspoon liquid smoke
- 2 – 15 oz. cans cannellini beans, drained and rinsed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 Tablespoon dried minced onion flakes
- 2 teaspoon chili powder *
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 1 ½ teaspoon ground cumin (+/-)
- 1 bay leaf
- ½ teaspoon dried oregano
- Pinch cinnamon (optional)
- 1 teaspoon sea salt (+/-) *
- ¼ teaspoon black pepper (+/-)
- 1 medium zucchini, zoodles (or squash)
- 1/8 to ¼ teaspoon crushed red pepper flake (or Harissa Powder) (+/-)
Other Optional Ingredients:
- Sprinkle of za’atar (we didn’t use)
- Sprinkle of sweet paprika (we sprinkled on the zoodles)
- Freshly chopped parsley
- Flatbread or Quinoa Flatbread
- Dollops of WFPB cream cheese (we didn’t use)
- In a small bowl, add all the Seasonings/Spices Ingredients (do not add the crushed red pepper flake – this will be added later), mix to combine, set aside.
- In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the onions, red peppers, and carrots; sauté over medium heat until they begin to soften, approximately 5 to 7 minutes. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
- Add the minced garlic, sauté for 30 seconds, add the tomato paste and Seasonings/Spices Ingredients sauté to release their fragrance, about 30 seconds to one minute. Then add the petite diced tomatoes, tomato sauce, liquid smoke, and water, bring to boil, add the baking soda, stir well, then immediately lower to a simmer.
- Take one can of the cannellini beans and roughly mash them, then add them to the mixture, stir well to combine, then add the 2nd can of cannellini beans (unmashed) to the mixture. Stir well to incorporate all the ingredients, simmer for 10 minutes, then add the crushed red pepper flake, stir to combine. Then test the flavors, add more spices, if necessary, to achieve the level of flavor you desire. Remove and discard the bay leaf.
- Next take the zoodled zucchini (or squash) and create 6 small piles of zoodles (these are to represent the eggs of the authentic dish) and place them on top of the mixture, (optional: sprinkle the zoodles lightly with sweet paprika), cover the pot with the lid on and cook for 10 minutes. Simmer until the zoodles reach the desired level of tenderness.
- Serve immediately with chopped parsley and a side of flatbread. If desired, sprinkle with some za’atar spice.
*Baking Soda: The baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes. We use it in this dish to remove some of the tomato acidity without losing the tomatoey flavor. When you add it, the mixture will bubble up, then settle down as it neutralizes the acidity.
*Chili Powder: We enjoy Penzeys Regular Chili Powder. You can use any chili powder you wish, just note that a “mild” chili powder works best for this dish.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Makes: 4 servings
*Storage: Refrigerate, use within 5 days.