Vegan shakshuka with coconut cream
Shakshuka is an Israeli one-pan dish with vegetables, spicy tomato sauce and eggs. Can you also make shakshuka without eggs? Secure! We made it into a vegan shakshuka recipe, and it's really tasty! You eat shakshuka with pita, naan or just bread. A tasty low carb dish!Dinner & lunchOne-pot dish2-3 servings20 minutes preparation12 hours waiting
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This is how you make it
- Make sure you put the can of coconut milk in the fridge for at least 8 hours.
- Cut the onions into rings.
- Put the coconut oil in a pan and fry the onions until translucent.
- Press the garlic and fry it for a minute on medium heat.
- Add the paprika, cumin and cayenne pepper and fry briefly until it starts to smell.
- Add the tomato puree and fry for a minute, until everything is well mixed.
- Gently squeeze the grilled bell pepper pieces so that the moisture is removed as much as possible. Cut into pieces and add to the spice mix.
- Also add the tomato sauce.
- Finely chop the coriander. Add half to the shakshuka and keep the other half aside.
- Let it simmer for about 15 minutes, until the sauce has the right thickness.
- Meanwhile, make the coconut cream. Scoop the coconut milk out of the can and beat with a hand mixer until soft and creamy.
- Spoon the shakshuka onto the plates. Garnish with coconut cream, coriander and tahin.
Tip(s)
- Eat with pita (spelt or wheat), naan or fresh baked bread.
