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Recipe: Shakshuka With Coriander Dumplings


Shakshuka with coriander dumplings. Photo: Nikki To/Hardie Grant

The original version of this classic Middle Eastern dish requires eggs cooked in rich, spicy tomato sauce. This vegan version, borrowed from Shannon Martinez, Melbourne chef and owner of Smith & Daughters and Smith & Deli, ditches the eggs, but loses none of the flavour and texture. In fact, we think it's even tastier.


We’ve tried a number of vegan Shakshuka recipes and this one, with its tofu-based coriander dumplings cooked in a spicy and fragrant tomato sauce, is definitely the winner. What’s even better is that this dish can be enjoyed for breakfast, lunch or dinner. Who doesn't love a healthy and versatile dish?

The recipe is supposed to serve 4-6, but we managed to finish it all off between just two of us—and one of us claimed they didn't like tofu. Not a saucy dumpling left over. Good luck on portion controlling this dish.


Check out Martinez’s new cookbook Vegan With Bite for more exciting, delicious and environmentally sustainable meat-free recipes.


INGREDIENTS


Spicy tomato sauce

  • 80ml (⅓ cup) olive oil

  • 1 green capsicum, seeded and sliced

  • 1 red capsicum, seeded and sliced

  • 1 red onion, sliced

  • 2 garlic cloves, minced

  • 1 bay leaf

  • 1 tbsp ground cumin

  • 1 tbsp smoked paprika

  • 1 cinnamon stick

  • 1 tbsp chilli flakes, or to taste

  • 2 tsp pepper

  • 1 tsp ground turmeric

  • 2 tsp salt

  • 2 × 400g cans diced tomatoes

  • ¼ bunch coriander leaves, roughly chopped

  • a handful of sliced back olives (optional)

  • ¼ bunch flat-leaf parsley leaves, roughly chopped

  • Juice of ½ lemon


Coriander dumplings

  • 500g fresh medium/firm tofu

  • 1 small handful coriander leaves

  • ¼ tsp baking powder

  • 1 tsp salt

  • ½ tsp pepper

  • 2 tbsp No Egg, or other egg substitute, whisked with 2 tbsp cold water

  • 3 tbsp plain flour

  • 2 tbsp nutritional yeast

  • 1 garlic clove, minced


TO MAKE


1. To make the sauce, heat the oil in a deep saucepan over a medium heat. Add the capsicum and onion, along with a pinch of salt, and cook until beginning to soften. Add the garlic, bay leaf, spices and salt (and olives) and cook, stirring, for another minute. Add the tomatoes, then reduce the heat to low and simmer the sauce for 20 minutes.


2. Meanwhile, to make the dumplings, place all the ingredients in a food processor and blitz until smooth and well-combined. Fill a large saucepan with salted water and bring to a gentle simmer. Using two spoons, scoop the mixture and roughly quenelle (hand roll into the shape of a rugby ball), then drop into the simmering water, making sure you don't overcrowd the pan (cook them in batches if necessary). Once the dumplings float to the top, cook for 1 minute, then remove with a slotted spoon.


3. Add the dumplings to the sauce in a single layer and cook for another 5 minutes. Finish with the herbs and lemon juice, adjust the seasoning to taste, and serve with some flatbread or rice.


Note: The dumplings can be prepared in advance and stored, cooked or uncooked, in the fridge.

Serves 4-6 (or 2 very hungry people)


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