Choosing Chia · by Jessica Hoffman★ 5.0
Vegan Shakshuka
NUTRITION · PER SERVING25M COOK
CAL 34%·PRO 58%
CARBS 116G68% OF CAL
21G FIBER0G ADDED18G INTRINSIC77G OTHER18G TOTAL SUGAR
FAT 14G19% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan take on the Middle Eastern classic, this shakshuka combines quinoa and white beans in a spiced tomato base. Loaded with plant-based protein, it's hearty enough to make a complete breakfast on its own.
mainmiddle easternbowlbeans🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 tbsp avocado oil (can sub vegetable oil)
- 1/2 onion, chopped
- 2 garlic cloves, chopped
- 1 red pepper, chopped
- 1 cup uncooked quinoa
- 1/2 cup white beans
- 2 cups crushed tomatoes
- 1/4 cup water or vegetable stock
- 2 tsp smoked paprika
- 2 tsp chili powder
- 1 tsp cumin powder
- 1 tsp pomegranate molasses or maple syrup
- pinch of cayenne pepper
- salt & pepper to taste
- cilantro to top
At a glance
PER SERVING · TIME 25M
CAL 34%·PRO 58%
CARBS 116G68% OF CAL
21G FIBER0G ADDED18G INTRINSIC77G OTHER18G TOTAL SUGAR
FAT 14G19% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 832mg
- Total sugar
- 18g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2500mg
- Calcium
- 243mg
- Iron
- 16mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 832MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.