Vegan Shakshuka with White Beans
Ingredients
- 1 tbsp EVOO
- 1 small yellow onion, chopped
- 3 garlic cloves, minced
- 1 cup kale
- 2 cans diced tomatoes
- 1 tsp Italian seasoning
- 1 tsp Basil
- 1 tsp cumin
- 1 tsp crushed red pepper flakes
- 1 can cannellini beans
Cashew Cream
- 1 cup cashews, soaked overnight
- 1/2 juice of a lemon
- 1 tbsp Nutritional yeast
- 1/4 cup water
Instructions
- Drizzle EVOO in a medium high skillet. Add in yellow onion, mushrooms and garlic. Sautee for at least 3-5 minutes unitl mushrooms are half their size.
- Add two cans of diced tomatoes and kale to your skillet. Stir the mixture to incorporate.
- Once tomato juices have reached a rapid boil, turn your temperature down. Add your beans and cover with a lid for at least 10-15 or until liquid dissolves.
- Meanwhile, add all cashew cream ingredients into a food processor. Blend until smooth. Add more water, about a tablespoon at a time to thin out the mixture.
- Dollop a scoop of your cashew cream on top of your shakshuka and enjoy.