One-Pot Vegan White Bean Shakshuka
One-Pot Vegan White Bean Shakshuka- Perfect for an easy weeknight meal, this vegan Shakshuka takes just 30 minutes to make and packs 28 grams of protein per serving!
How do you guys feel about runny yolks?
I know yolk porn is kind of a thing in the foodie world but I don’t really view it like that. Don’t get me wrong, I used to love my eggs sunny side up when I was a kid. I would use my toast like a mop to soak up that golden liquid from every inch of my plate. Then I met Brandon and he told me that he thought runny yolks were disgusting. Ever since I haven’t been able to look at them the same. It’s funny how our significant others can have that effect on us, right?
For those of you that have never heard of Shakshuka, it’s a middle eastern dish that typically features a rich tomato sauce cooked with onion, spices, and good ol’ runny yolks. I’m sure traditionalists would baulk at my vegan version but I wanted to create one for those of you that aren’t into the runny yolk thing. Like Brandon and consequently, myself.
One-Pot Vegan White Bean Shakshuka Ingredients
- Extra Virgin Olive Oil- Or any neutral flavored oil that you prefer.
- Onion- White or yellow onions work best.
- Garlic– I always recommend using fresh garlic but you can sub 1 teaspoon of granulated garlic in a pinch.
- Spices– Smoked paprika, cumin, and oregano create a savory, smoky flavor with a subtle warmth.
- Crushed Red Pepper- If you like things spicy, feel free to add as much as you can tolerate or omit altogether.
- Kale– I recommend using lacinato (or dinosaur) kale as the texture is softer compared to curly kale. Baby spinach also works beautifully here.
- Diced Tomatoes– Crushed tomatoes will also work well here.
- Tomato Paste– Adds a deeper tomato flavor but can be omitted if desired.
- Cannellini Beans– Adds protein and fiber. You can also use chickpeas instead, if desired.
- Tofu Ricotta– To make this recipe high in protein, I like to top it with tofu ricotta. I follow this recipe but omit the basil and oregano. For a soy-free alternative you can use cashew ricotta or for a quicker (less nutritious) option, top it with vegan cream cheese.
- Fresh Parsley– Using fresh parsley really makes this dish so please don’t skip it!
How to Make One-Pot Vegan White Bean Shakshuka
- Warm olive oil in a large pot or skillet. Cook onion until translucent.
- Add garlic and spices and cook until fragrant.
- Stir in diced tomatoes, tomato paste, and chopped. Cook for a few minutes more.
- Add white beans and cook until heated through.
- Serve warm with dollops of tofu ricotta and chopped fresh parley. Enjoy!
More Cozy One-Pot Meal Ideas
- Hearty Lentil Stew
- Quinoa Chickpea Spinach Soup
- Vegan Thai Peanut Curry
- One-Pot Golden Lentil Soup
- One-Pot Chickpea Noodle Soup
One-Pot Vegan White Bean Shakshuka
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, finely chopped
- 3-4 garlic cloves, minced
- 2 handfuls chopped lacinato kale , or spinach
- 28 ounces diced tomatoes, with their juices
- 2 tablespoons tomato paste
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt & pepper
- ½ teaspoon crushed red pepper, optional
- 1 15-ounce can cannellini beans, drained and rinsed
- tofu ricotta, for serving (or sub cashew ricotta/vegan cream cheese)
- fresh parsley , for serving
Instructions
- Warm the olive oil in a large pot or skillet over medium heat. Add the onions and cook until transparent. Add the garlic and cook for a few more minutes, until fragrant.
- To the pot, add 2 teaspoons smoked paprika, 1 teaspoon cumin, 1 teaspoon dried oregano, ½ teaspoon salt & pepper, and ½ red pepper flakes (optional). Stir to combine and allow the spices to toast for a few minutes.
- Pour in the diced tomatoes with their juices. Bring to a low simmer. Add the tomato paste and chopped kale then cook for a few minutes, until wilted. Lastly, add the drained white beans and cook until heated through.
- Serve warm topped with tofu ricotta (can also use cashew ricotta or store-bought vegan cream cheese) and fresh parsley. Enjoy!
This looks so good & comforting… perfect for a cozy, fall night! I’ve never tried Shakshuka, but may have to try this vegan spin first!
I do like runny yolks but not really in a tomato-based dish. I know that’s a little weird but I’d much prefer the white beans in shakshuka! This dish is so inviting and I can see myself eating it often. It would be great for a meal prep lunch too!
It’s vegan cream cheese not eggs.
I’ve been meaning to try shakshuka for a while now, and I’m also not a fan of runny yolks. Echhh!! I’ll have to give this one a try as I love cheese of any kind. Thanks for the recipe.
This looks delicious, I totally want to try! Shakshuka has origins in Northern Africa interestingly enough. Thanks so much for sharing!
That’s too funny! Sounds like hummus…depending on who you talk to it originated in Greece or the Middle East. IDK. :)
The first time I tried Shakshuka, it was a friend from Northern Africa that made it for me, so that’s where I thought it was from. He said it’s a very popular dish there. Anyway, it was awesome. I’ve never made it before, so I will try this recipe because it sounds delicious. I actually have company coming this weekend, so I think I will make it for them. Thanks!
I hope you enjoy!
I’ve never used an oven for making shakshuka, just stove top. No runny eggs either though, just not appealing to me in tomato sauce, or even soups. So always cooked medium set yolks. This sounds really good though. Love the idea of the beans in there. And I love cheese! Gonna have to give it a try! I even bet it would still be yummy with eggs too.
Ah good to know! I thought the eggs were cooked by broiling in the oven but I guess it makes sense that they could cook on the stovetop.:)
I had a sort of similar dish at a Greek restaurant last week, but I like the addition of the kale. I also think runny yolks are disgusting. Riley loves them, but nope. Not for me lol.
Look at you getting all creative with the “runny yolks” — looks yummy, Sarah! My hubby jokes around about the time when we were dating & he tried to make me an omelette (he’s a big morning egg eater) and I was all, “NOOOO I’m sorry I can’t do it!!” No eggs for me haha BTW, I keep noticing sneaky egg ingredients in things lately that I would not guess them being in!
Shakshuka is one of my all time favorite recipes to make! This is so creative how you used white beans instead of eggs. I’m definitely going to have to try this sometime soon!
It’s been way too long since I’ve made shakshuka, and it’s always one of my favorite meals! Can’t wait to try this version :)
While I definitely love me some runny egg yolks, I have a feeling I would love this version too! Between the white beans and the vegan cream cheese this sounds delicious!
LOVE THIS! I’m not vegan (or even vegetarian for that matter) but I’m not also one who requires meat at every meal. I’ve been loving this during the week for a quick dinner or an easy-fix lunch meal. I’ve added toasted pine nuts (what *don’t* these taste good on?), ricotta cheese, and parmesan cheese. Even my meat eating SO enjoyed this dish. Thanks for sharing! I make your recipes regularly.
That makes me so happy to hear! Thanks for the feedback, Michelle!
I could honestly do with or without runny yolks…I don’t run toward them, but will eat them very occasionally for a random brunch here and there. I’m absolutely loving this vegan version of shakshuka! Vegan cream cheese sounds amaaaaazing and all those flavors together seem so marvelous! Definitely an awesome way of shakshuka-ing it up!
The recipe sounds yummy, however I dislike Kale could Swiss Chard replace it? Thank you.
Of course!
Feta cheese is not vegan
I am printing this recipe and making it again. My husband liked it, and so did I ; easy and healthy. I used the beans I had in the fridge (3 cups to up the protein) and the tofu cream cheese from the Full Helping blog. Served it on Quinoa. Great!
So glad you both enjoyed it! Thank you for the review!
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This was excellent! I wouldn’t say I’m a fan of Israeli food but I will definitely be making this again. It was supper easy and quick to put together which is essential when you have a 2 year old. Thank you!
I’m so glad it was a hit! Thank you for the review!
I came across your recipe and website a few weeks ago. I have made this twice for dinner already. My picky 5 year old eats it up (on a tortilla), and even my meat loving husband enjoys it! I LOVE this recipe, and could eat it every day! Lol! I am not vegan, so opted to use regular cream cheese, but I imagine it is just as delicious with vegan cream cheese. Thank you for sharing!
So glad you enjoy it, Emily! Thank you for the review. :)
Made this tonight for my family and we all loved it including my meat eating husband, vegan daughter and my vegetarian self! My husband and I put dollops of ricotta and Parmesan in ours, while my daughter did not. We ate it with a baguette. Loved the smoky flavor,colors and textures..”.and it’s super healthy and easy to make! Bonus!
This is SOOO good. I don’t eat eggs or much soy but I LOVE shakshuka, so I was SO excited to see a vegan, tofu-free version of shakshuka. It’s so easy & it tastes good! I’ll be putting it in my weekly rotation. Thank you!!!
I’m so glad you enjoyed it! Thank you for the kind review! :)
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I was looking for a recipe to use up the rest of my white beans and found this. It’s SO GOOD!! And so simple too! I used the cashew ricotta as well, which complimented it well . I’d never heard of shakshuka before, but this is definitely a meal I’ll be making again. Thank you!
Was looking for some inspiration for new plant based family meals this week and I’m SO glad I found this! It’s as easy as it is delicious and everyone loved it, including a 3 year old girl and 15 year old boy. Definitely going to make this one again! Thank you!!
I had tried this recipe several months ago and set it aside as it was not a hit. The kale was tough and ruined the dish. But today I revisited the recipe and swapped out the kale for spinach. It was a WOW! My family asked if I could make it again … soon!
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Shakshuka did not originate in Israel.
Wow! This was amazing! Even my meat eating husband loves it! Thank you!
Soooooo good! This is a recipe that I’ll be making again, and soon!
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I made this and thought it had great flavor and texture but the wife thought I should massage the kale more to soften it more. 15 month old girl loved it. Thank you.
I made this today, and it was lovely! I didn’t have kale so I used broccoli, and turned out great.
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This is delicious! We added some quinoa and had a complete meal. My husband loved your cashew cheese on bread. We will enjoy this for many more meals!
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We are newly vegetarian, and I stumbled across this recipe. SO GOOD! Thanks for sharing!
I’m so glad you like it! Hope you are enjoying vegetarian life! :)
The perfect summer recipe and weeknight meal! I’ve made it a couple times so far this summer since it doesn’t take much time at all. I have made it along with your recipe for cashew ricotta and on a separate occasion with your cashew parmesan. Both were delicious! I love how the ingredients are easy to find, and it makes a quick and yummy weeknight meal!
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This is one of our weeknight favorites! So quick and it keeps well in the fridge for leftovers. My husband and I top it with feta and eat it with homemade pita chips. Love, love, love it!
This is absolutely delish! I have never had Shakshuka so I have nothing to compare it to but I LOVE this. I didn’t have kale so I substituted collard greens. This will be in regular rotation for me. Super healthy and easy to make.
Thank you!
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Violife make a vegan Feta thats delicious.
Yes! I have since discovered it and it is delicious. :)
I made this tonight for dinner and it turned out really good!! My husband loved it too. We ate it over some quinoa. The vegan cream cheese really adds a nice flavor to it, and I added extra red pepper flakes because I love spicy food.
This sounds awesome – I will try it tomorrow. As cale doesn’t agree with my stomach I was wondering if I could substitute it with fresh spinach. Would you recommend to put the spinach in later because it’s much more “delicate” than cale?
I think it would be fine to add it when you add the kale. It will definitely cook down more than kale does so you may want to add extra. You could also toss it in the sauce at the end, cover and cook until it’s wilted. It think it just depends on your preference. Whether or not you want the spinach to have more texture. :)
Do you think that I could substitute Greek yogurt for the cheese for an even healthier version?
You could if you want! I personally don’t think it would be any “healthier” but if you like the taste of Greek yogurt then it should work just fine. :)
I’ve made this twice and really love it! I used Kite Hill cream cheese the 1st time and tried Violife feta this time and it was equally as good, and so simple to make! I also used fire roasted crushed tomatoes for some smokiness with strained tomatoes and added a little vegetable broth to make it more of a soup consistency than the stew I made last time and it worked! Anything goes with this recipe!
So glad you like this one! Thank you for writing a review!
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This has been one of my go-to recipes for years! It’s such a yummy, well balanced meal and the cashew cheese is delicious! Thanks for a great recipe!
I made this tonight, and it was very good. I was surprised at how much flavor it had! I think next time, I will do half crushed tomatoes and half petite diced tomatoes, to see if I can’t make it a little saucier. The cream cheese definitely added an additional layer of Yum.
I just made this dish. DELICIOUS! Very healthy and flavorful. THANK YOU!
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I think you could specify the amount of kale by leaves used instead of a bunch. The bunch I bought ended up being a ton I guess. I’m a cooking novice so it did not turn out because the leaves did not cook down enough to produce a sauce. I also cannot believe you got such a saucy dish with just one can of tomatoes. You used crushed in the pictures, I used diced, and I crushed them with a potato masher in the pan but still did not get a ton of juice. I don’t know really, like I said, I’m not an experienced cook, but it just did not turn out for me. The short cook time made it very tomato forward yet bitter from the kale also. I turned it into a sort of chili instead.
Thank you for the feedback! I will update the ingredients to include a more specific amount of kale. Really, dinosaur kale works best as the texture is much softer so I will mention that as well. The recipe does call for 28 ounces diced tomatoes (with their juices so don’t strain them) which is 2 cans of tomatoes. It sounds like you only used 1 which could be why it turned out so awful for you! I will be sure to add a note to that as well to prevent further confusion.