Vegan Shakshuka with Scarlett Rocourt
I invited Vegan Lifestyle Blogger Scarlett Rocourt to the Cucina to show us how to veganize one of my favorite breakfast dishes. Shakshuka, (or for my Italians, Uove in Pergatorio) is a Mediterranean dish that involves poaching eggs in a tomato based sauce. Almost every country around the Mediterranean has their own version of this dish. But Scarlett came up with a GREAT way to create a vegan "egg" to use!
While I understand the idea of vegan food can turn a lot of people off, I really encourage you to give this dish a try. When you watch the video you'll see my own amazement at how close in flavor and smell the egg substitute gets! If no other reason than your own curiosity, give it a shot.
The Indian Black Salt is definitely the key to this dish and if you can't find it in a local market, you can buy it here; or in my Shop section.
Over and over again, a plant based diet has been found to improve health and immunity, as well as extend life. As a Health Coach I understand that that is a daunting task for so many people so I want to provide you with reasonable, how to, options so you have a place to start. This dish is a great way to try something new and eat a plant based meal (that still has plenty of protein!).
For the "Eggs":
3/4 C. chickpea flour
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. oregano
1/2 tsp. Indian black salt
1/2 C. water
1/2 tsp. apple cider vinegar
1/2 tsp. baking soda
For the Sauce:
2 tsp. olive oil
1 small onion, chopped
2 cloves of garlic, chopped
2 tsp. cumin
1 tsp. turmeric
1 28oz. container of chopped tomatoes
1 jalapeno, chopped
2 Tbs. nutritional yeast (optional)
In a blender, combine chickpea flour, garlic powder, onion powder, Indian black salt and water. Blend until smooth. Add apple cider vinegar and baking soda, blend again until bubbles form. Set aside.
In a saute' pan, heat oil over medium heat. Add onion and cook for about 5 minutes. Add garlic, cumin and turmeric and cook for another 3 minutes until spices become fragrant.
Add tomatoes to the pan, scrapping up any browned bits. Add in the jalalpeno. Allow to cook so the flavors come together, about 10 minutes. Taste and season with salt and nutritional yeast if desired.
Use the back of a spoon to create a small well in the tomato. Pour some of the "egg" mixture into the well. Continue making wells and filling with "egg" until all of the mixture is used up. Allow to cook until the "egg" sets, about 7-8 minutes.
Use a large serving spoon to scoop out "egg" with tomato sauce. Serve warm for breakfast or brunch.
For more Vegan Lifestyle tips and ideas check out scarlettrocourt.com