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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