Go Back
–+ servings
Vegan Shakshuka Meal Prep

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!
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Breakfast, Lunch, Main Dish
Cuisine: American
Keyword: Beans
Servings: 4 meals
Calories: 469kcal
Author: Meal Prep on Fleek

Ingredients

  • 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

Instructions

  • 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!

Notes

Nutrition for 1 out of 4 servings (not including bread):
15.2g Protein | 36.5g Carbs | 27.1g Fat | 7.6g Fiber | 469 Calories

Nutrition

Serving: 1meal | Calories: 469kcal | Carbohydrates: 36.5g | Protein: 15.2g | Fat: 27.1g | Fiber: 7.6g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!