Recipe: vegan shakshuka
In ‘Deliciously Ella The Plant-Based Cookbook’, hugely popular food blogger Ella Mills shares 100 vegetarian and vegan recipes from her deli in London. Ideal for anyone who wants to eat plant-based (more often), but doesn’t feel like spending hours in the kitchen.
Ella: ‘This hearty tomato-based dish is perfect when you’re looking for something that will warm you up. It’s bursting with flavor and always hits the spot. We make our version vegan, but of course you can also adapt it and add eggs, just like in the traditional recipe. Instead of eggs, we add spoonfuls of thick coconut yogurt. It looks amazing and adds a deliciously creamy element.’
Preparation
- Put the onion and garlic in a pan with a small splash of olive oil over medium heat, cover with the lid and gently cook the vegetables for 10–15 minutes until soft.
- Add the bell pepper and spices and fry everything for another 2 minutes. Add the tomatoes, tomato purée, 200 ml water and some salt and pepper. Bring everything to a boil, then immediately lower the heat and let the dish simmer for 20–25 minutes until thickened.
- Serve the shakshuka with a few spoonfuls of coconut yogurt and a little chopped herbs on top.
Title: Deliciously Ella The Plant-Based Cookbook
Author: Ella Mills
Price: €24.99
Publisher: Kosmos Uitgevers
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