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This Vegan Shakshuka will become your new favorite weekend breakfast! It’s made with a tomato-based sauce that’s filled with chickpeas and vegan ricotta for a tasty, protein-rich recipe.
This weekend is a great weekend to make this hearty vegan shakshuka!
See, I adore my favorite shakshuka recipe (that’s why it’s called my favorite), but if/when you’re serving guests who eat plant-based, it’s good to have a vegan option.
And, if you can believe it, I might like this version just as much as the version with eggs, mostly because it’s filled with delicious vegan cheese! I love all cheese, so of course I had to include it in this recipe.
If you’re looking for a brunch item to pair with this dish, I recommend trying my air fryer sweet potatoes or my skillet roasted fingerling potatoes. It’s a fact that potatoes are a MUST HAVE item at breakfast time!
Now, let’s walk through how to make this recipe and why I love it so much.
Recipe features
- A savory breakfast option made with a hearty tomato base.
- Loaded with spices like smoked paprika and cumin, and topped with plenty of cilantro, making it incredibly flavorful.
- Filled with chickpeas and vegan ricotta, so it’ll keep you full all morning.
Ingredients:
This list is to provide further clarification on a few of the ingredients; the full ingredient list is below in the recipe card.
Bell pepper – I used one red bell pepper and one green bell pepper, and I suggest dicing the bell pepper fine so it blends well with the sauce.
Cilantro – Some is used in the sauce, and some is used to sprinkle on top before serving. This is a main ingredient in shakshuka, so don’t omit.
Harissa – A common ingredient used in North African cooking that can usually be found in the international foods section at the store. It’s not spicy, especially if you use mild harissa, which I normally do.
Tomatoes – Canned crushed tomatoes are the way to go, and I personally recommend fire roasted if you can find them. I originally used diced tomatoes, but the texture was too chunky. Crushed tomatoes keep the sauce smoother and easier to scoop onto bread.
Chickpeas – For added protein! Plus, chickpeas easily absorb whatever sauce
Vegan cheese – A mixture of vegan ricotta and vegan feta add a ton of flavor, and you won’t miss the eggs at all!
Instructions
Step 1: Sauté. Start by sautéing the bell peppers and onion with the olive oil in a large, deep skillet over medium heat. Then, add the garlic and cilantro and stir for 1 minute.
Step 2: Add the spices. Next, add the harissa, tomato paste, smoked paprika, chili power, cumin, and salt and stir for 1 minute to allow the flavors to mend.
Step 3: Simmer. Pour in the tomato sauce and chickpeas and bring the mixture to a simmer. Simmer over medium-low heat for 5 minutes.
Step 4: Serve. Last, dollop 4-5 large blobs (yes, blobs) of vegan ricotta into the mixture and simmer for 1-2 minutes. Remove from the heat and sprinkle the whole dish with feta and extra cilantro. Serve with your favorite bread and enjoy!
Tips and tricks
- Always drain and rinse the chickpeas first before adding them.
- This dish is best served with a slice of two of your favorite crusty bread. To make it even more filling, serve with avocado as well.
- Other tasty vegan breakfast options include my quinoa breakfast bowl, tofu scramble and this vegan arroz con leche.
Tip
Make sure to use a large skillet so that everything fits.
Where can I buy harissa paste?
You should be able to find harissa at most grocery stores in the international cooking aisle, or you can purchase some online.
Is this dish spicy?
Maybe a little, but not much, especially if you use mild harissa. The combination of harissa and smoked paprika makes it a little spicy, but more flavorful than hot.
How should leftovers be stored?
Store leftovers in a sealed container in the fridge for up to 3 days, and reheat in the microwave.
More savory breakfast recipes:
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Vegan Shakshuka
This Vegan Shakshuka will become your new favorite weekend breakfast! It’s made with a tomato-based sauce that’s filled with chickpeas and vegan ricotta for a tasty, protein-rich recipe.
Servings:
Prevent your screen from going dark
Instructions
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Heat the olive oil over medium heat in a large, deep skillet. Once hot, add the bell peppers and onion and sauté until soft, 4-5 minutes. Then, add the garlic and cilantro and sauté for 1 minute until fragrant.
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Add the harissa, tomato paste, smoked paprika, chili powder, cumin, and salt and stir for 1 minute. Pour in the tomatoes and chickpeas and bring the mixture to a simmer. Reduce heat to medium-low and simmer for 5 minutes.
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Next, dollop the ricotta over the entire mixture and simmer for 1-2 more minutes. Remove from the heat and sprinkle with vegan feta and extra cilantro. Serve with your favorite crusty bread and enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 216kcal | Carbohydrates: 28g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 444mg | Potassium: 628mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1176IU | Vitamin C: 44mg | Calcium: 154mg | Iron: 3mg
UPDATE NOTE: This post was originally published in March 2021. It was updated with new text and photos in February 2025.
