One-Pot Vegan White Bean Shakshuka

One-Pot Vegan White Bean Shakshuka- perfect for an easy weeknight meal, this vegan shakshuka only takes 30 minutes to make and is bursting with nutrients and flavor!

One-Pot Vegan White Bean Shakshuka- perfect for an easy weeknight meal, this vegan shakshuka only takes 30 minutes to make and is bursting with nutrients and flavor! #vegan #plantbased #easydinner #weeknightmeal #healthyrecipes #wfpb

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? 

Or maybe that’s just me. Suffice to say, I no longer eat runny yolks. 

One-Pot Vegan White Bean Shakshuka- perfect for an easy weeknight meal, this vegan shakshuka only takes 30 minutes to make and is bursting with nutrients and flavor! #vegan #plantbased #easydinner #weeknightmeal #healthyrecipes #wfpb

For those of you that have never heard of Shakshuka, it’s an Israeli dish that commonly features a rich tomato sauce with onion, spices, feta cheese, and good old 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.

The beauty of this shakshuka is how simple it is to make. All you have to do is cook the onion, garlic and kale with some spices, add the tomatoes and beans, top with a few dollops of vegan cream cheese and serve. Super quick and easy!

One-Pot Vegan White Bean Shakshuka- perfect for an easy weeknight meal, this vegan shakshuka only takes 30 minutes to make and is bursting with nutrients and flavor! #vegan #plantbased #easydinner #weeknightmeal #healthyrecipes #wfpb

One-Pot Vegan White Bean Shakshuka- perfect for an easy weeknight meal, this vegan shakshuka only takes 30 minutes to make and is bursting with nutrients and flavor! #vegan #plantbased #easydinner #weeknightmeal #healthyrecipes #wfpb

One-Pot Vegan White Bean Shakshuka- perfect for an easy weeknight meal, this vegan shakshuka only takes 30 minutes to make and is bursting with nutrients and flavor! #vegan #plantbased #easydinner #weeknightmeal #healthyrecipes #wfpb

I like to use Kite Hill’s vegan cream cheese but if you don’t have access to that, my cashew ricotta would also work great here.

If you’re looking for a quick pantry meal to serve on a busy weeknight, then I think you’re going to love this one. Enjoy!

One-Pot Vegan White Bean Shakshuka- perfect for an easy weeknight meal, this vegan shakshuka only takes 30 minutes to make and is bursting with nutrients and flavor! #vegan #plantbased #easydinner #weeknightmeal #healthyrecipes #wfpb

One-Pot Vegan White Bean Shakshuka

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

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Ingredients:

  • 2 tablespoons extra virgin olive oil 
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 head kale, destemmed and chopped
  • 28 oz diced or crushed tomatoes 
  • 2 teaspoons smoked paprika 
  • 1 teaspoon ground cumin 
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt & pepper
  • pinch of crushed red pepper (optional)
  • 15 oz can cannellini beans
  • vegan cream cheese and handful of chopped fresh parsley for topping

Directions:

Warm the olive oil in a large skillet over medium heat. Add the onions and cook until transparent. Add the garlic and cook for a few more minutes, until fragrant. Then add the kale, cover and cook for about 3 to 5 minutes, until wilted down.

To the skillet, add the tomatoes and their juices. Add the smoked paprika, cumin, oregano, salt & pepper, and red pepper flakes (optional). Stir to combine and allow the sauce to come to a simmer. Add the white beans and cook until heated through. Remove from the heat and set aside.

Top with dollops of vegan cream cheese or cashew ricotta then sprinkle with pepper and chopped parsley. Serve warm with toasted bread and enjoy!

Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart