One-Pot Vegan White Bean Shakshuka - Making Thyme for Health (2024)

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One-Pot Vegan White Bean Shakshuka Ingredients: Directions: Keep in Touch Post navigation 68 comments Hillary | Nutrition Nut on the Run — September 17, 2018 @ 9:04 am Reply This looks so good & comforting… perfect for a cozy, fall night! I’ve never tried Shakshuka, but may have to try this vegan spin first! marcie — September 17, 2018 @ 11:10 am Reply I do like runny yolks but not really in a tomato-based dish. I know that’s a little weird but I’d much prefer the white beans in shakshuka! This dish is so inviting and I can see myself eating it often. It would be great for a meal prep lunch too! Sheree — September 10, 2019 @ 4:57 am Reply It’s vegan cream cheese not eggs. Mabel Pope — September 17, 2018 @ 1:54 pm Reply I’ve been meaning to try shakshuka for a while now, and I’m also not a fan of runny yolks. Echhh!! I’ll have to give this one a try as I love cheese of any kind. Thanks for the recipe. Emily — September 17, 2018 @ 2:27 pm Reply This looks delicious, I totally want to try! Shakshuka has origins in Northern Africa interestingly enough. Thanks so much for sharing! Sarah — September 17, 2018 @ 4:10 pm Reply That’s too funny! Sounds like hummus…depending on who you talk to it originated in Greece or the Middle East. IDK. :) Jennifer — December 3, 2018 @ 5:54 pm The first time I tried Shakshuka, it was a friend from Northern Africa that made it for me, so that’s where I thought it was from. He said it’s a very popular dish there. Anyway, it was awesome. I’ve never made it before, so I will try this recipe because it sounds delicious. I actually have company coming this weekend, so I think I will make it for them. Thanks! Sarah — December 3, 2018 @ 6:31 pm I hope you enjoy! Catherine Lee — September 17, 2018 @ 3:13 pm Reply I’ve never used an oven for making shakshuka, just stove top. No runny eggs either though, just not appealing to me in tomato sauce, or even soups. So always cooked medium set yolks. This sounds really good though. Love the idea of the beans in there. And I love cheese! Gonna have to give it a try! I even bet it would still be yummy with eggs too. Sarah — September 17, 2018 @ 3:46 pm Reply Ah good to know! I thought the eggs were cooked by broiling in the oven but I guess it makes sense that they could cook on the stovetop.:) Kelly @ Kelly Runs For Food — September 18, 2018 @ 10:58 am Reply I had a sort of similar dish at a Greek restaurant last week, but I like the addition of the kale. I also think runny yolks are disgusting. Riley loves them, but nope. Not for me lol. Nicole @ Foodie Loves Fitness — September 20, 2018 @ 11:14 am Reply Look at you getting all creative with the “runny yolks” — looks yummy, Sarah! My hubby jokes around about the time when we were dating & he tried to make me an omelette (he’s a big morning egg eater) and I was all, “NOOOO I’m sorry I can’t do it!!” No eggs for me haha BTW, I keep noticing sneaky egg ingredients in things lately that I would not guess them being in! Liz — September 20, 2018 @ 3:36 pm Reply Shakshuka is one of my all time favorite recipes to make! This is so creative how you used white beans instead of eggs. I’m definitely going to have to try this sometime soon! Brittany Audra @ Audra's Appetite — September 20, 2018 @ 10:15 pm Reply It’s been way too long since I’ve made shakshuka, and it’s always one of my favorite meals! Can’t wait to try this version :) Ashley@CookNourishBliss — September 21, 2018 @ 1:28 pm Reply While I definitely love me some runny egg yolks, I have a feeling I would love this version too! Between the white beans and the vegan cream cheese this sounds delicious! Michelle — September 22, 2018 @ 12:34 pm Reply LOVE THIS! I’m not vegan (or even vegetarian for that matter) but I’m not also one who requires meat at every meal. I’ve been loving this during the week for a quick dinner or an easy-fix lunch meal. I’ve added toasted pine nuts (what *don’t* these taste good on?), ricotta cheese, and parmesan cheese. Even my meat eating SO enjoyed this dish. Thanks for sharing! I make your recipes regularly. Rating: 5 Sarah — September 24, 2018 @ 1:44 pm Reply That makes me so happy to hear! Thanks for the feedback, Michelle! Julia Mueller — September 24, 2018 @ 10:40 am Reply I could honestly do with or without runny yolks…I don’t run toward them, but will eat them very occasionally for a random brunch here and there. I’m absolutely loving this vegan version of shakshuka! Vegan cream cheese sounds amaaaaazing and all those flavors together seem so marvelous! Definitely an awesome way of shakshuka-ing it up! Susan Emerson — November 27, 2018 @ 6:36 pm Reply The recipe sounds yummy, however I dislike Kale could Swiss Chard replace it? Thank you. Sarah — November 27, 2018 @ 7:14 pm Reply Of course! Tpalino — December 2, 2018 @ 8:14 pm Reply Feta cheese is not vegan alexandra — December 6, 2018 @ 7:24 pm Reply I am printing this recipe and making it again. My husband liked it, and so did I ; easy and healthy. I used the beans I had in the fridge (3 cups to up the protein) and the tofu cream cheese from the Full Helping blog. Served it on Quinoa. Great! Rating: 5 Sarah — December 9, 2018 @ 3:59 pm Reply So glad you both enjoyed it! Thank you for the review! Pingback: 30 One Pot Vegan Meals | Emilie Eats mallory pagan — January 14, 2019 @ 8:03 pm Reply This was excellent! I wouldn’t say I’m a fan of Israeli food but I will definitely be making this again. It was supper easy and quick to put together which is essential when you have a 2 year old. Thank you! Rating: 5 Sarah — January 15, 2019 @ 10:35 am Reply I’m so glad it was a hit! Thank you for the review! Emily P. — June 25, 2019 @ 10:22 pm I came across your recipe and website a few weeks ago. I have made this twice for dinner already. My picky 5 year old eats it up (on a tortilla), and even my meat loving husband enjoys it! I LOVE this recipe, and could eat it every day! Lol! I am not vegan, so opted to use regular cream cheese, but I imagine it is just as delicious with vegan cream cheese. Thank you for sharing! Rating: 5 Sarah — June 26, 2019 @ 4:49 pm So glad you enjoy it, Emily! Thank you for the review. :) Jodie — February 22, 2019 @ 12:18 am Reply Made this tonight for my family and we all loved it including my meat eating husband, vegan daughter and my vegetarian self! My husband and I put dollops of ricotta and Parmesan in ours, while my daughter did not. We ate it with a baguette. Loved the smoky flavor,colors and textures..”.and it’s super healthy and easy to make! Bonus! Rating: 5 Ellen — February 24, 2019 @ 7:08 pm Reply This is SOOO good. I don’t eat eggs or much soy but I LOVE shakshuka, so I was SO excited to see a vegan, tofu-free version of shakshuka. It’s so easy & it tastes good! I’ll be putting it in my weekly rotation. Thank you!!! Rating: 5 Sarah — February 25, 2019 @ 11:57 am Reply I’m so glad you enjoyed it! Thank you for the kind review! :) Pingback: Food Playlist | One-Pot Vegan White Bean Shakshuka Grace — May 30, 2019 @ 8:07 pm Reply I was looking for a recipe to use up the rest of my white beans and found this. It’s SO GOOD!! And so simple too! I used the cashew ricotta as well, which complimented it well . I’d never heard of shakshuka before, but this is definitely a meal I’ll be making again. Thank you! Rating: 5 Lo — June 26, 2019 @ 9:59 pm Reply Was looking for some inspiration for new plant based family meals this week and I’m SO glad I found this! It’s as easy as it is delicious and everyone loved it, including a 3 year old girl and 15 year old boy. Definitely going to make this one again! Thank you!! Rating: 5 Karen — September 4, 2019 @ 3:08 pm Reply I had tried this recipe several months ago and set it aside as it was not a hit. The kale was tough and ruined the dish. But today I revisited the recipe and swapped out the kale for spinach. It was a WOW! My family asked if I could make it again … soon! Rating: 5 Pingback: Top 5 Vegan Recipes – Simply Maryanne Serene — December 13, 2019 @ 4:15 pm Reply Shakshuka did not originate in Israel. Amy Jo — January 4, 2020 @ 7:56 pm Reply Wow! This was amazing! Even my meat eating husband loves it! Thank you! Rating: 5 Effie — January 14, 2020 @ 5:21 pm Reply Soooooo good! This is a recipe that I’ll be making again, and soon! Rating: 5 Pingback: 30-Minute Vegan Recipes | The Stingy Vegan Pingback: One Pot Vegan White Bean Shakshuka | Blog » grosvenormarket.com David — March 7, 2020 @ 8:33 pm Reply I made this and thought it had great flavor and texture but the wife thought I should massage the kale more to soften it more. 15 month old girl loved it. Thank you. Rating: 5 Nicky M — March 14, 2020 @ 1:44 am Reply I made this today, and it was lovely! I didn’t have kale so I used broccoli, and turned out great. Pingback: 5 Plant based lazy recipes – Copiana Maryellen — July 3, 2020 @ 10:28 pm Reply This is delicious! We added some quinoa and had a complete meal. My husband loved your cashew cheese on bread. We will enjoy this for many more meals! Pingback: Why You Should Stop Wasting the Green Tops of Vegetables – Under the Median Julianne — July 17, 2020 @ 8:02 pm Reply We are newly vegetarian, and I stumbled across this recipe. SO GOOD! Thanks for sharing! Sarah — July 19, 2020 @ 7:38 pm Reply I’m so glad you like it! Hope you are enjoying vegetarian life! :) Mary — August 4, 2020 @ 6:58 pm Reply The perfect summer recipe and weeknight meal! I’ve made it a couple times so far this summer since it doesn’t take much time at all. I have made it along with your recipe for cashew ricotta and on a separate occasion with your cashew parmesan. Both were delicious! I love how the ingredients are easy to find, and it makes a quick and yummy weeknight meal! Rating: 5 Pingback: One-Pot Vegan White Bean Shakshuka – Making Thyme for Health – Deliciousness Silvia — September 28, 2020 @ 2:08 pm Reply This is one of our weeknight favorites! So quick and it keeps well in the fridge for leftovers. My husband and I top it with feta and eat it with homemade pita chips. Love, love, love it! Rating: 5 Kendra — December 12, 2020 @ 4:18 pm Reply This is absolutely delish! I have never had Shakshuka so I have nothing to compare it to but I LOVE this. I didn’t have kale so I substituted collard greens. This will be in regular rotation for me. Super healthy and easy to make.Thank you! Rating: 5 Pingback: 29 Yummy Vegan Breakfast Recipes That Will Make You Forget All About Eggs Ilya — February 7, 2021 @ 5:47 am Reply Violife make a vegan Feta thats delicious. Sarah — February 7, 2021 @ 1:35 pm Reply Yes! I have since discovered it and it is delicious. :) Emily — February 9, 2021 @ 8:29 pm Reply I made this tonight for dinner and it turned out really good!! My husband loved it too. We ate it over some quinoa. The vegan cream cheese really adds a nice flavor to it, and I added extra red pepper flakes because I love spicy food. Rating: 5 Nina — February 17, 2021 @ 11:45 am Reply This sounds awesome – I will try it tomorrow. As cale doesn’t agree with my stomach I was wondering if I could substitute it with fresh spinach. Would you recommend to put the spinach in later because it’s much more “delicate” than cale? Sarah — February 18, 2021 @ 8:04 pm Reply I think it would be fine to add it when you add the kale. It will definitely cook down more than kale does so you may want to add extra. You could also toss it in the sauce at the end, cover and cook until it’s wilted. It think it just depends on your preference. Whether or not you want the spinach to have more texture. :) Amy — June 17, 2021 @ 9:08 am Reply Do you think that I could substitute Greek yogurt for the cheese for an even healthier version? Sarah — June 17, 2021 @ 1:55 pm Reply You could if you want! I personally don’t think it would be any “healthier” but if you like the taste of Greek yogurt then it should work just fine. :) SJ — August 6, 2021 @ 9:24 pm Reply I’ve made this twice and really love it! I used Kite Hill cream cheese the 1st time and tried Violife feta this time and it was equally as good, and so simple to make! I also used fire roasted crushed tomatoes for some smokiness with strained tomatoes and added a little vegetable broth to make it more of a soup consistency than the stew I made last time and it worked! Anything goes with this recipe! Rating: 5 Sarah — August 7, 2021 @ 2:24 pm Reply So glad you like this one! Thank you for writing a review! Pingback: One Pan Mexican Pasta Skillet (30 minute recipe) – Emilie Eats Jennifer B — September 18, 2021 @ 7:18 pm Reply This has been one of my go-to recipes for years! It’s such a yummy, well balanced meal and the cashew cheese is delicious! Thanks for a great recipe! Rating: 5 Amanda — June 16, 2022 @ 5:36 pm Reply I made this tonight, and it was very good. I was surprised at how much flavor it had! I think next time, I will do half crushed tomatoes and half petite diced tomatoes, to see if I can’t make it a little saucier. The cream cheese definitely added an additional layer of Yum. Rating: 4.5 Lauri — August 20, 2022 @ 4:04 pm Reply I just made this dish. DELICIOUS! Very healthy and flavorful. THANK YOU! Rating: 5 Pingback: 20 Easy Vegan White Bean Recipes - Insanely Good Pingback: Easy Vegetable Fried Rice Recipe (vegan + gluten-free) - Making Thyme for Health Leave a Reply Leave a Reply

Dairy-free, Gluten-free, Grain-Free, Nut-free, Soy-free, Sugar-Free, Vegan 68

One-Pot Vegan White Bean Shakshuka- perfect for an easy weeknight meal, this vegan shakshuka only takes 30 minutes to make and is bursting with nutrients and flavor!

How do you guys feel about runny yolks?

I know yolk p*rn 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?

Or maybe that’s just me.Suffice to say, I no longer eat runny yolks.

For those of you that have never heard of Shakshuka, it’s an Israeli dish that commonly features a rich tomato sauce with onion, spices, feta cheese, and good old 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.

The beauty of this shakshuka is how simple it is to make. All you have to do is cook the onion, garlic and kale with some spices, add the tomatoes and beans, top with a few dollops of vegan cream cheese and serve. Super quick and easy!

I like to use Kite Hill’s vegan cream cheese but if you don’t have access to that, my cashew ricotta would also work great here.

If you’re looking for a quick pantry meal to serve on a busy weeknight, then I think you’re going to love this one. Enjoy!

One-Pot Vegan White Bean Shakshuka

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

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5 / 5(20 Reviews)

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Ingredients:

2 tablespoons extra virgin olive oil
1 yellow onion, finely chopped
3 cloves garlic, minced
1 head kale, destemmed and chopped
28 oz diced or crushed tomatoes
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt & pepper
pinch of crushed red pepper (optional)
15 oz can cannellini beans
vegan cream cheese and handful of chopped fresh parsley for topping

Directions:

Warm the olive oil in a large skillet over medium heat. Add the onions and cook until transparent. Add the garlic and cook for a few more minutes, until fragrant. Then add the kale, cover and cook for about 3 to 5 minutes, until wilted down.

To the skillet, add the tomatoes and their juices. Add the smoked paprika, cumin, oregano, salt & pepper, and red pepper flakes (optional). 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 dollops of vegan cream cheese or cashew ricotta then sprinkle with pepper and chopped parsley. Serve warm with toasted bread and enjoy!

Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!

by Sarah on September 17, 2018 // Dinner, Fall, Favorites, Favorites, Recipes, Recipes by Season, Summer, Winter

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