Shakshuka vegan
Ingredients (1 person)
• 3 vegan meatballs
• 200g chopped peeled tomatoes, canned
• 1⁄4 leeks, sliced
• 4 button mushrooms, quartered
• 1 onion, chopped
• 1 garlic clove
• 1⁄4 Pak Choi, quartered lengthwise
• Salt, pepper
• 1 tbsp. at s. olive oil
• 1 tbsp. c. cumin
• 1 tbsp. c. paprika
• 1⁄2 tsp. c. cayenne peppers
Preparation
1. Preheat your oven to 180°C.
2. Cook 1⁄4 of the pak choi for 5 minutes.
3. Heat the olive oil in a frying pan. Add the onion and
leeks. Cook over low-medium heat, until the vegetables are
tender. Add the mushrooms, garlic, cumin, paprika and cayenne pepper.
4. Add the tomatoes, salt and pepper and simmer for about 10 minutes.
5. Make 3 small wells and add the meatballs.
6. Transfer the skillet to the oven and cook for about 5-6 minutes.
7. Serve in a deep plate and add the pak choi.
