One-Pot Vegan White Bean Shakshuka Jump to Recipe Leave a Review Pin RecipeOne-Pot Vegan White Bean Shakshuka- Perfect for an easy weeknight meal, this vegan Shakshuka takes just 30 minutes to make and packs 28 grams of protein per serving! How do you guys feel about runny yolks? I know yolk porn is kind of a thing in the foodie world but I don’t really view it like that.Don’t get me wrong, I used to love my eggs sunny side up when I was a kid.I would use my toast like a mop to soak up that golden liquid from every inch of my plate. Then I met Brandon and he told me that he thought runny yolks were disgusting.

Ever since I haven’t been able to look at them the same.It’s funny how our significant others can have that effect on us, right?  For those of you that have never heard of Shakshuka, it’s a middle eastern dish that typically features a rich tomato sauce cooked with onion, spices, and good ol’ runny yolks.I’m sure traditionalists would baulk at my vegan version but I wanted to create one for those of you that aren’t into the runny yolk thing.

Like Brandon and consequently, myself.One-Pot Vegan White Bean Shakshuka Ingredients Extra Virgin Olive Oil- Or any neutral flavored oil that you prefer.Onion- White or yellow onions work best.

Garlic– I always recommend using fresh garlic but you can sub 1 teaspoon of granulated garlic in a pinch.Spices– Smoked paprika, cumin, and oregano create a savory, smoky flavor with a subtl

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