Fancy scoring all five of your 5-a-day in one veg-packed vegan shakshuka? Right this way.
Looking to skip the brunch queue, but still go all out? This one’s nutritious, seasonal and packed with goodness. It’s inspired by one of Joe’s favourite shakshuka recipes here at Gousto, but this time I’ve made it plant-based with an un-beet-able violet twist.
Ready to give it a whirl? Then jump in your pajamas, have as many mimosas as your heart desires and let’s get cracking.
Vegan beetroot shakshuka with tahini swirls
Serves 4
Prep time 15 -20 mins
Total time 45 – 50 mins
Ingredients
4 raw beetroots
1 yellow pepper
1 tinned tomatoes
1 onion
3 garlic cloves
1 chilli
100g cavolo nero
1 cinnamon stick
1 tsp smoked paprika
1 tsp ground coriander
Handful of Parsley
1 unwaxed lemon (you’ll need the juice and zest)
5 tbsp olive oil
3 tbsp tahini
2 tbsp coconut yoghurt
Method
Step 1: Preheat oven to 200ºC / 180ºC fan / gas mark 6
Step 2: Peel the beetroots and chop into bite size pieces. Add to a roasting tray with a 2 tbsp olive oil and some salt and pepper, pop in the oven for 15 minutes or until tender.
Tip: Wear an apron and rubber gloves to avoid a purple mess.
Step 3: While the beetroots are roasting, finely chop the onion, chilli and garlic. Add them to a large wide-based frying pan with 2 tbsp of olive oil and fry on medium heat until softened.
Step 4: Chop the yellow pepper into small pieces and add to your onion mix, along with the cinnamon stick, smoked paprika and ground coriander. Cook for 5 minutes before adding the tinned tomatoes.
Step 5: Check your beetroots are ready (they should be fork-tender). Add half to a blender to make a smooth puree. Add the purée and the beetroot chunks to your tomato onion mix. Give the tray a quick rinse, then set aside for cooking the cavolo nero.
Step 6: Pull the leaves from the cavolo nero and add them to your roasting tray. Drizzle with olive oil and season with salt and pepper.
Step 7: Take out the cavolo nero once it’s crispy, about 5-7 minutes. Leave to one side. Zest the lemon zest over the shakshuka, and give it a squeeze of lemon juice. Drizzle with creamy tahini, and garnish with crispy cavolo nero to serve.
Serve with bread for dunking.
Tip: This recipe also works brilliantly with eggs if you have them to hand. Just crack them into your sauce once it’s nearly done, and stick the pan in the oven until just set. Make sure your frying pan is oven-proof though!
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