Vegan Shakshuka
Vegan shakshuka - Israeli specialty reinterpreted
Healthy, because
Even smarter
Nutritional values
You have a sensitive stomach? Pointed cabbage will still suit you, because unlike other types of cabbage, its structure is fine and therefore relatively easy to digest.
Even if kale is not in season, you can enjoy the vegan shakshuka: Then replace it with another green leafy vegetable, for example spinach or chard.
(Percentage of daily recommendation)
| Calorie | 431 cal. | (21 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.1 g | (37 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 419.8 μg | (700 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 296 μg | (99 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 181 mg | (191 %) | ||
| Potassium | 1,284 mg | (32 %) | ||
| Calcium | 315 mg | (32 %) | ||
| Magnesium | 144 mg | (48 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 184 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 28 ozs pointed cabbage
- 7 ozs Kale
- 1 red onion
- 2 garlic cloves
- 9 ozs Brown rice
- salt
- 3 Tbsps olive oil
- 14 ozs chunky tomatoes (canned)
- 2 tsps ground paprika
- 3 tsps Harissa
- peppers
- 3 ozs Pumpkin puree
- 1 tsp cornstarch
- 8 ozs Silken tofu
- 2 marjoram
- 1 tsp Sumac
- 1 tsp Sesame seeds (black and white)
Preparation steps
Clean and wash the pointed and green cabbage, pluck the green from the ribs of the kale. Cut the pointed cabbage and kale into strips. Peel and chop the onion and garlic.
Bring rice to a boil with twice the amount of salted water, cover and cook over low heat for 25-30 minutes. Remove from heat, loosen and let swell for 5 minutes.
Meanwhile, in a deep frying pan, heat 2 tablespoons of oil. Add onion and garlic and sauté over medium heat for 3 minutes until translucent. Add pointed cabbage and kale and sauté for 3-5 minutes until golden brown. Deglaze with a little water, add tomatoes and let reduce for about 10 minutes; then season with paprika, harissa, salt and pepper.
Meanwhile, mix pumpkin puree with remaining oil, 1/2 tsp cornstarch, 1-2 tbsp water and 1 pinch salt. Mix tofu with remaining starch and salt. Form 4 wells in pan vegetables, place tofu cream in them and center pumpkin cream on top. Cover pan and let shakshuka set over low heat for about 10 minutes. Wash marjoram, shake dry, pluck into small pieces. Sprinkle vegan shakshuka with marjoram, sumac and sesame seeds and serve with rice.
