Vegan Shakshuka Meal Prep
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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 Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast, Lunch, Main Dish
Cuisine: American
Keyword: Beans
Servings: 4 meals


  • 1 28 ounce can 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)
  • 1/2 medium red onion diced
  • 4 cloves garlic thinly sliced
  • 3 tbsp Harissa mild or hot
  • 2 2tbsp Chopped Parsley
  • 5 tbsp ground cumin
  • 2 tbsp olive oil
  • salt & pepper as desired


  • 4 slices 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 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