Shakshuka is a traditional breakfast dish common to a number of Middle Eastern and North African countries. Recently, it’s become a brunch favourite and café staple in many Western countries. It consists of a rich tomato-based sauce which is spiced and filled with any number of vegetables, pulses or meats and then topped with poached eggs. For this vegan alternative, I’ve taken out the eggs chosen to go with chickpeas to bulk out the base and add some protein. However, you could definitely substitute any kind of lentils or meat alternatives for an equally tasty dish.
A veganised version of a classic Scottish style stew. This dish brings together classic flavours into a thick hearty stew. The dish is extremely simple and can be prepared in under an hour, this makes it ideal as a filling weeknight dinner for your family, it also keeps well as leftovers either refrigerated or frozen meaning it works well as a meal prep option. My girlfriend and I have been eating this dish a lot lately as part of a new diet regime, its very low in calories while also being very filling.
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