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!

Prep Time10

Cook Time20

Total Time30

Course: dinner

Cuisine: American, middle eastern

Servings:

Calories: 445kcal

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

US Customary - Metric

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!

Notes

Nutrition Facts are assuming you serve the Shakshuka with tofu ricotta. They are an estimate and may vary depending on specific ingredients you choose.

Nutrition