Vegan Shakshuka Meal Prep
This vegan take on the classic Middle Eastern dish is so simple to make and full of warming spices, satiating plant-based protein, as well as a subtle kick thanks to the addition of mild Harrisa pepper sauce and complete with a side of thickly cut bread for dipping and scooping — YUM!
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Course: Breakfast, Lunch, Main Dish
Cuisine: American
Keyword: Beans
Servings: 4 meals
Calories: 469 kcal
Author: Meal Prep on Fleek
1 28 ounces Canned Diced Fire Roasted Tomatoes (including liquid) 1 cup Vegan Ricotta Cheese we used Kite Hill Brand 15 ounces Canned Cannelini Beans (rinsed and drained) ½ medium red onion diced 4 cloves garlic thinly sliced 3 tablespoon Harissa mild or hot 2 2tbsp Chopped Parsley 5 tablespoon ground cumin 2 tablespoon olive oil salt & pepper as desired Optional 4 slices of bread of choice
Heat skillet or large frying pan over medium/high heat. Then once heated, add oil.
Add onion and garlic — stir then sauté for ~5 minutes.
Next, add the rest of ingredients except for ricotta cheese, parsley, and bread — let simmer for ~15 minutes.
Remove from heat and serve with parsley, dollops of ricotta, and bread for dipping.
Serve, store, and enjoy!
Nutrition for 1 out of 4 servings (not including bread):
15.2g Protein | 36.5g Carbs | 27.1g Fat | 7.6g Fiber | 469 Calories
Serving: 1 meal | Calories: 469 kcal | Carbohydrates: 36.5 g | Protein: 15.2 g | Fat: 27.1 g | Fiber: 7.6 g