Vegan bean mushroom shakshuka
Spice up your morning breakfast with this warm and delicious vegan bean mushroom shakshuka!
Reasons to make this vegan bean mushroom shakshuka
- Spicy
- Healthy
- Savoury
- Warm & delicious!
Ingredients
- 1 medium onion, chopped
- 3 tablespoons olive oil
- 1 can chopped tomatoes
- 1 can baked beans
- 1tsp paprika
- 2 tablespoons tomato purée
- 1 tsp cayenne pepper
- 3 cloves garlic, minced
- 1 green chilli, finely chopped
- 3 large portobello mushroom
- Fresh coriander, to garnish
Method
- Heat the oven to 200℃, brush the mushrooms with olive oil and place them in the oven for about 10 minutes.
- Heat olive oil in a large skillet. Add onions and saute for 4-5 mins until they are tender.
- Add clove garlic and paprika, to the frying pan and cook for 1 min. Add canned tomatoes and purée and cook for 5-7 minutes, until the mixture turns into a sauce.
- Remove mushrooms from the oven. Add a can of beans to the sauce and simmer for another 5 mins. With the back of a spoon, make 3 wells in the sauce and place the mushrooms.
- Cover the frying pan with a lid and cook over low heat for another 5 mins.
- To serve, sprinkle chopped coriander and freshly ground black pepper over the shakshuka.
- Enjoy!
Vegan bean mushroom shakshuka
A warm and hearty simple breakfast simple, vegan bean mushroom shakshuka made from baked beans, tomatoes and mushrooms.
Ingredients
- 1 medium onion chopped
- 3 tablespoons olive oil
- 1 can chopped tomatoes
- 1 can baked beans
- 1 tsp paprika
- 2 tablespoons tomato purée
- 1 tsp cayenne pepper
- 3 cloves garlic minced
- 1 Green chillies finely chopped
- 3 large portobello mushroom
- Fresh coriander to garnish
Instructions
- Heat the oven to 200℃, brush the mushrooms with olive oil and place them in the oven for about 10 minutes.
- Heat olive oil in a large skillet. Add onions and saute for 4-5 mins until they are tender.
- Add clove garlic and paprika, to the frying pan and cook for 1 min. Add canned tomatoes and purée and cook for 5-7 minutes, until the mixture turns into a sauce.
- Remove mushrooms from the oven. Add a can of beans to the sauce and simmer for another 5 mins. With the back of a spoon, make 3 wells in the sauce and place the mushrooms.
- Cover the frying pan with a lid and cook over low heat for another 5 mins.
- To serve, sprinkle chopped coriander and freshly ground black pepper over the shakshuka.
- Enjoy!
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