Vegan Shakshuka with Cauliflower Hash Browns, how have we never thought of this dream combination before? This is a one-pot-wonder that will satisfy all brunch, breakfast and even dinner cravings. With simple, nourishing ingredients, this winter warmer is a scrumptious feast that is perfect for sharing.
Dig in and let us know what you think!
1 pack of Cauliflower Hash Browns
2 tbs of extra virgin olive oil
1 onion, finely chopped
2 garlic gloves, minced
2 handfuls of kale, chopped and de-stemmed
2 tins of plum or chopped tomatoes
2 tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt & pepper
1 tin of cannellini beans
vegan cream cheese (we used Oatly crème fraîche)
method (tick as you go)
Preheat oven to 200 ̊ C and cook the Cauliflower Hash Browns as per pack instructions.
Warm the olive oil in a large skillet over a medium heat. Add the onions, once cooked until transparent add in the garlic and cook for a few more minutes. Then add the kale, cover and cook for about 3 to 6 minutes, until wilted.
Add the tin of tomatoes to the skillet. Sprinkle the smoked paprika, cumin, oregano, salt & pepper. Stir to combine and allow the sauce to come to a simmer. Add the white beans and cook until heated through. Remove from the heat and set aside.
Top with a dollop of vegan cream cheese or crème fraîche. Once the Cauliflower Hash Browns are cooked, remove from the oven and dip straight into the shakshuka.