Vegan Shakshuka

The Curious Chickpea
Prep Time: 6 minutes
Cook Time: 21 minutes

Servings 4 servings
Recipe Ingredients:
  • 1 tsp extra virgin olive oil
  • 1 yellow onion diced
  • 3-4 cloves garlic minced
  • 1 red bell pepper diced
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1 pinch ground nutmeg
  • 1 tomato chopped
  • 2 cups Pacific Foods Organic Creamy Tomato Basil Soup
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 handful cilantro or parsley chopped, to garnish

Easy Vegan Ricotta

  • 1 14-16 ounce package firm or extra firm tofu
  • 1/2 cup raw cashews
  • 2 cloves garlic coarsley chopped
  • 1/4 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 tsp sea salt
  • Prepare vegan ricotta: Combine all ingredients in a food processor or blender and process until fairly smooth, some grainy texture is ok. Pause to scrape down as needed. Transfer to a sealed container and store in the fridge until ready to use. It lasts about 7-10 days. It can be frozen, but the texture may change slightly.
  • Heat a skillet over medium and add the olive oil and onion. Sauté until the onions are translucent and lightly browned, about 6 minutes.
  • Add the bell pepper and garlic to the onion and cook for 4-5 minutes to soften. Stir in the ground coriander, cumin, paprika, and nutmeg and stir in.
  • Add the chopped tomato and creamy tomato soup and let come to a simmer. Simmer until reduced and thickened slightly and the tomato has broken down, about 5-10 minutes. Add salt and pepper to taste (I used 1/2 tsp salt).
  • Dollop on the vegan ricotta and garnish with herbs. Serve with toast or pita on the side!