Delicious Vegan Shakshuka

A vegan version of shakshuka with sweet potato and a rich tomato sauce with dollops of cashew cheese on top. Absolutely delicious.

Delicious vegan shakshuka

I love shakshuka (spicy, rich spicy tomato sauce, usually with eggs) and have made it lots of times for my friends–they all love it. I think it’s the perfect veggie sharing dish as it’s super tasty, substantial and seems to go down well with both vegetarians/vegans and meat eaters alike. The best way to eat it is with big chunks of fresh sourdough, hummus and salad.

Since becoming plant-based, however, I haven’t made shakshuka and I’ve been missing its rich tomato goodness. But what to replace the eggs with? I think that tofu, avocado, aubergine and sweet potato all work well, but I finally decided on baked sweet potato. It’s fantastic.

In my Shakshuka recipe I skin fresh tomatoes as I think this really enhances the favour of the sauce, but if you’re pushed for time, you could use good quality tin tomatoes or passata.

Once you’ve mastered this delicious tomato sauce, you can experiment and add in many other tasty extras such as olives, capers, vegan shakshuka spinach, kale or mushrooms.

Delicious vegan shakshuka

Delicious Vegan Shakshuka

A vegan version of shakshuka with sweet potato and a rich tomato sauce with dollops of cashew cheese on top. Absolutely delicious.
Prep time: 15 minutes
Cook time: 30 minutes
2 servings
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  • 1 large sweet potato sliced into chunky slices
  • 2 tbsp olive oil
  • Salt and pepper
  • Smoked garlic powder optional
  • 2 red or orange peppers sliced length ways
  • 2 tbsp olive oil
  • 6 to matoes
  • 6 spring onions roughly chopped
  • 4 cloves garlic sliced
  • 1 tsp cumin seeds
  • Handful coriander
  • Pinch chilli flakes

Optional extra add ins

  • Olives capers, spinach, kale, mushrooms or cashew cheese


  • Put the sweet potato slices onto a baking tray and coat in the oil, salt and pepper. Place in a pre-heated oven on medium heat for 45 minutes, turning occasionally.
  • Char-grill the peppers on a griddle pan (high heat) for approx 15 minutes, turning frequently until nice and charred on both sides. Set aside and when they are cool, chop finely.
  • Pop the tomatoes in a large bowl and pour over boiling water, when the skin begins to spilt remove from the water and peel off the skin. Remove the seeds and juice from inside the tomatoes and then cut into quarters. Set aside.
  • Pour the olive oil into the pan and add the spring onion, garlic and cumin. Fry on a medium heat until just colouring and get soft. Add the tomatoes, peppers, chilli flakes, salt and pepper. Simmer for 15-20 minutes until soft. Note, you may need to keep adding a little water if the mix is getting too dry.
  • Some other things I like to add in if I have them to hand; a handful sun-dried or sun blush tomatoes, olives, capers, more chilli, kale.
  • Place the sweet potato slices on top to serve and dollop in some cashew cheese. Great with chucks of bread and salad.

More Recipes with Sweet Potato, Tomatoes or Peppers

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My top 10 healthy and light vegan dinners

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