Vegan Yack Attack’s Plant-Based Meal Prep by Jackie Sobon

Author:Jackie Sobon
Language: eng
Format: epub
Publisher: Fair Winds Press
Published: 2020-07-15T00:00:00+00:00

Tip!

If you are saving this meal for later, I recommend keeping the avocado separate until after reheating.

◁ SHAKSHUKA

• NEEDS SOME HEAT • 30 MINUTES OR LESS • GLUTEN FREE • NUT FREE • NO SUGAR ADDED

A few years ago, I had a bounty of tomatoes from my garden. I asked Instagram, “What the heck should I make with these?” So many commenters suggested shakshuka! I finally figured out a cool way to make the poached eggs vegan friendly, so you won’t be disappointed with how all of my experimenting turned out!

FOR THE EGGS:

12 ounces (340 g) firm silken tofu, drained

2 tablespoons (12 g) Vegan Eggy Seasoning

1 tablespoon (8 g) cornstarch

2 tablespoons (30 ml) water

1 tablespoon (5 g) nutritional yeast

1/4 teaspoon ground turmeric

Salt

FOR THE SHAKSHUKA:

2 teaspoons (10 ml) sunflower oil

1 cup (140 g) diced yellow onion

1 green bell pepper, stemmed, seeded, and diced

1/4 cup (45 g) diced roasted red peppers

2 cloves garlic, minced

2 tablespoons (33 g) tomato paste

1 (28-ounce [794 g]) can diced tomatoes

2 teaspoons (5 g) ground cumin

1 teaspoon paprika

1/8 teaspoon cayenne pepper

Salt

Black pepper

2 tablespoons (8 g) chopped flat-leaf parsley

Sliced bread for serving

To make the eggs: Process the tofu, Vegan Eggy Seasoning, and cornstarch in a food processor equipped with an S-blade until completely smooth. Transfer 1/4 cup (35 g) of the tofu mixture to a bowl and whisk in the water, nutritional yeast, and turmeric until smooth. Season with salt to taste; this will be your yolk.

To make the shakshuka: Heat the oil in a large skillet over medium heat. Add the onion and green bell pepper and cook until the vegetables have softened, about 5 minutes. Add the red peppers and garlic and cook for 1 minute, then stir in the tomato paste. Add the diced tomatoes, cumin, paprika, and cayenne pepper, adjust the heat to medium-low, and simmer for 5 minutes. Add salt and pepper to taste, then make six wells in the tomato mixture.

Dollop the white tofu mixture into the wells, spreading so that they aren’t thick blobs. Cover and simmer over low heat for 15 minutes. Spoon the “yolks” onto the center of each “egg white,” cover, and simmer for another 5 minutes. At this point the “egg whites” should be firm but jiggly. Remove from heat, top with parsley, and serve with sliced bread. To store, allow shakshuka to cool for 15 minutes before dividing between 4 storage containers and storing in the refrigerator for up to 7 days.

YIELD: 4 SERVINGS

NUTRITIONAL ANALYSIS

Per serving (without bread): 201 calories; 5 g fat; 27 g carbohydrates; 5 g fiber; 11 g sugar; 13 g protein

Note: Though shakshuka is typically served for breakfast, I don’t love tomatoey things in the morning, so I’ve listed it as an entrée for more flexible eating!

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.