White Bean Shakshuka, Veganized To Perfection
Shakshuka is traditionally a Mediterranean dish that consists of eggs poached in a sauce of tomatoes, peppers, and onion. It’s something that’s easily veganized using tofu. And that is exactly what has been done on this episode of #LunchBreakLIVE with guest Chef Dianne Wenz. She also adds white beans cause that’s how she rolls! And boy is it delicious! Let’s see how it’s done…
Making Magic In The Kitchen
Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, Plant-Based Chef, and cookbook author.
Veggiegirl is Dianne Wenz, a vegan diet and lifestyle specialist. She received her training to practice Holistic Health Counseling at the Institute for Integrative Nutrition in New York City, and she has her Holistic Health Practitioner certification through the American Association of Drugless Practitioners. She is a certified Vegan Lifestyle Coach through Victoria Moran’s Vegan Lifestyle Academy and she has a certificate in Plant-Based Nutrition from eCornell University. In addition to nutrition, Dianne also has a passion for vegan cooking and has taken numerous cooking classes at various places, including the Natural Gourmet Institute in New York City.
If you’re vegetarian or vegan and would like to optimize your health, or if you’re considering going vegetarian or vegan and don’t know where to start, contact her today! email@example.com
Be sure to check out her cookbook on Amazon
A Closer Look At The White Bean Vegan Shakshuka
This vegan Shakshuka is Nut-Free, Gluten-Free, and Kid-Friendly. Dianne showed us how easy it is to veganize this dish using tofu. She also added some beans to the recipe, adding more protein, fiber, texture, and flavor. Shakshuka is often served for breakfast, but it’s a dinner dish in some countries, so you choose when you want to devour it! Serve it as is or with cooked rice or roasted potatoes.
White Bean Vegan Shakshuka
- 1 14-ounce container extra firm tofu, drained, pressed
- 5 teaspoons neutral-flavored vegetable oil divided
- ½ cup diced yellow onion about ½ onion
- 2 garlic cloves minced
- 1 red bell pepper seeded and diced
- 1 28 ounce can crushed tomatoes
- 1 14-ounce can navy beans, rinsed and drained
- 2 cups loosely packed baby spinach
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chopped fresh parsley leaves
- Cut your tofu into 8 slabs, about ½ inch thick. Cut each slab into two triangles.
- In a large pan over medium-high heat, heat 2 teaspoons of the oil until it shimmers. Add the tofu and cook undisturbed for 5 minutes, or until browned slightly. Flip the pieces, add another teaspoon of oil to the pan, and cook for another 5 minutes. Transfer the cooked tofu to a plate and set aside.
- In the same pan, heat the remaining oil over medium-high heat. Add the onion and cook for 5 minutes, until it begins to soften. Add the bell pepper and garlic and cook, stirring occasionally, for 5 more minutes, until they begin soften.
- Stir in the tomatoes, beans, spinach, cumin, paprika, oregano, coriander, salt, and pepper. Add the tofu back to the pan and bring to a simmer. Cook for about 10 minutes, until the tomatoes have thickened slightly. Top with the chopped parsley
Thanks For Joining Us!
What a fun and unique recipe that can literally be eaten for breakfast, lunch, or dinner. It is super simple to make, full of color, flavor, and health! If you are looking for other awesome vegan recipes to try, be sure to jump over to the #LunchBreakLIVE page where we have a ton to choose from. Until next time…keep cookin’!
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JaneUnChained graphic designer, behind-the-scenes problem solver, and IG contributor. Donna is a creative in the film industry, a passionate vegan, and promoter of a plant-based lifestyle. Known on social media as ThatSnarkyVeganGirl. Follow her on IG @ThatSnarkyVeganGirl