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.

5 from 1 vote

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Prep Time 3 minutes mins

Cook Time 20 minutes mins

Course Breakfast

Servings 4 people

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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