Few dishes manage to be comforting, vibrant, and exciting all at once—but shakshuka pulls it off effortlessly. Traditionally made with eggs poached in a rich tomato and pepper stew, shakshuka is beloved across the Middle East and North Africa.
Our vegan shakshuka takes the heart of the original recipe and reimagines it without any animal products, making it 100% plant-based, gluten-free-friendly, and packed with flavor. Instead of eggs, we use protein-rich tofu, chickpea “eggs,” or a creamy vegan egg substitute. Every bite bursts with smoky paprika, earthy cumin, and tangy tomatoes, creating a dish that’s perfect for breakfast, brunch, lunch, or even a cozy dinner.
Why You’ll Love This Vegan Shakshuka
Shakshuka is already a crowd-pleaser, but this vegan version goes the extra mile.
- One-pan recipe = minimal cleanup 🥘
- Naturally gluten-free (just choose gluten-free bread or grains)
- Bold spices for a deep, smoky flavor
- Protein-packed thanks to tofu, chickpeas, or vegan egg
- Customizable with endless vegetable and spice variations
- Meal prep friendly—tastes even better the next day
- Visually stunning—a colorful centerpiece for any meal
Ingredients You’ll Need (and Why They Matter)
Base Ingredients
- 1 tablespoon olive oil – Adds richness and helps carry the spices.
- 1 medium onion, finely diced – The sweet, mellow backbone of the dish.
- 1 red bell pepper, chopped – Adds natural sweetness and color contrast.
- 3 cloves garlic, minced – For bold, aromatic depth.
- 1 teaspoon smoked paprika – Essential for that signature smokiness.
- 1 teaspoon ground cumin – Earthy and warm, tying the flavors together.
- ½ teaspoon chili flakes (optional) – For gentle heat; adjust to taste.
- ½ teaspoon turmeric or coriander – Adds complexity and color.
- Salt & black pepper – To season every layer of flavor.
- 1 can (14 oz / 400 g) crushed tomatoes – Rich, tangy base for the sauce.
- 1 tablespoon tomato paste – Intensifies the tomato flavor.
- ½ cup (120 ml) vegetable broth or water – Helps simmer and blend flavors.
For the Vegan “Eggs” – Choose One
- Tofu Option:
- ½ block firm tofu, sliced or crumbled
- Mild flavor, high protein, soaks up the spices beautifully.
- Chickpea Flour “Eggs”:
- ½ cup chickpea flour
- ½ cup water
- Pinch of salt and turmeric
- Creates a soft, egg-like texture with extra protein.
- Store-bought Vegan Egg Substitute:
- Such as JUST Egg – for a realistic look and texture.
Optional Garnishes & Toppings
- Fresh cilantro, parsley, or basil 🌿
- Sliced avocado 🥑
- Dairy-free yogurt or labneh alternative
- Chili oil for extra heat
- Toasted pine nuts or seeds for crunch
Step-by-Step Instructions: How to Make Vegan Shakshuka
Step 1 – Sauté the Aromatics
- Heat olive oil in a large skillet over medium heat.
- Add onion and bell pepper; cook for 5–7 minutes, stirring occasionally, until softened.
- Stir in garlic, smoked paprika, cumin, chili flakes (if using), and turmeric or coriander.
- Cook for 1 minute until fragrant—the aroma will be irresistible.
💡 Pro Tip: Keep the heat moderate so garlic doesn’t burn and turn bitter.
Step 2 – Build the Tomato Base
- Add tomato paste to the skillet; stir for 30 seconds to deepen the flavor.
- Pour in crushed tomatoes and vegetable broth.
- Season with salt and pepper to taste.
- Simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens.
💡 Pro Tip: If your tomatoes taste too acidic, add ½ teaspoon of sugar or a splash of maple syrup.
Step 3 – Add the Vegan “Eggs”
- Tofu Option: Nestle slices or spoon in crumbles directly into the sauce.
- Chickpea Batter Option: Drop spoonfuls of the mixture onto the simmering sauce; cover and cook for 8–10 minutes until set.
- Store-bought Vegan Egg: Prepare according to package instructions, then gently place into the sauce at the end.
Step 4 – Garnish & Serve
- Remove from heat.
- Add your favorite toppings—fresh herbs, avocado, or a swirl of dairy-free yogurt.
- Serve immediately with crusty bread, pita, or over grains.
Chef’s Tips for Perfect Vegan Shakshuka
- Use smoked paprika for authentic depth—sweet paprika won’t have the same punch.
- Don’t rush the simmer—it concentrates the flavor.
- Balance acidity with a pinch of sugar if needed.
- Add greens at the end—spinach or kale should be just wilted, not overcooked.
- Serve hot from the pan for the most rustic, comforting experience.
Flavor Variations & Add-ins
Vegan shakshuka is endlessly adaptable.
Extra Veggies
- Spinach, kale, or Swiss chard
- Zucchini or eggplant
- Mushrooms for umami richness
Boost the Creaminess
- Dollops of vegan cream cheese
- Drizzles of tahini or coconut cream
Spice & Herb Twists
- Harissa paste for North African heat
- Za’atar for Middle Eastern flair
- Lemon zest for brightness
Serving Suggestions
Pair your shakshuka with:
- Warm pita bread or crusty sourdough
- Couscous, quinoa, or rice for a filling meal
- A fresh cucumber-tomato salad for contrast
- Roasted potatoes for brunch-style comfort
- Pickled vegetables for tangy bite
Nutritional Benefits
This vegan shakshuka is not only delicious—it’s a nutritional powerhouse:
- Protein from tofu or chickpea flour
- Fiber from tomatoes, peppers, and onions
- Antioxidants from garlic, turmeric, and paprika
- Healthy fats from olive oil and avocado toppings
Approximate nutrition per serving (without bread):
- Calories: 220
- Protein: 10 g
- Carbs: 18 g
- Fat: 9 g
- Fiber: 5 g
Storage & Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Up to 2 months—thaw overnight before reheating.
- Reheat: Gently warm on the stove with a splash of water, or microwave in short bursts.
FAQs About Vegan Shakshuka
1. Can I make it without vegan eggs?
Yes! The tomato base is hearty enough on its own. Add beans or lentils for extra protein.
2. Can I use fresh tomatoes?
Absolutely—use 4–5 ripe tomatoes and simmer longer for a lighter, fresher flavor.
3. How do I make it spicier?
Add jalapeños, fresh chilies, or double the chili flakes.
4. Is this recipe gluten-free?
Yes, as long as your bread or grains are gluten-free.
5. Can I make it ahead?
Yes—prepare the sauce in advance and add the vegan “eggs” just before serving.
Printable Recipe Card
Vegan Shakshuka – Bold, Spiced & Plant-Based
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Servings: 4
Ingredients:
(See full ingredient list above)
Instructions:
- Sauté onion & pepper in olive oil.
- Add garlic & spices; cook briefly.
- Stir in tomato paste, tomatoes, broth; simmer.
- Add vegan eggs of choice; cook until set.
- Garnish & serve hot.
Conclusion
Vegan shakshuka is proof that plant-based cooking can be indulgent, satisfying, and bursting with flavor. With its smoky-spiced tomato base, protein-packed vegan “eggs,” and fresh, vibrant toppings, this dish works for breakfast, brunch, or dinner.
So grab your skillet, warm some bread, and make this one-pan comfort classic—your kitchen will smell amazing, and your taste buds will thank you.
