“Gourmet Israeli Vegan Brunch Feast: Shakshuka with Mushroom Kofteh & Quinoa Pilaf”

Allergens

Nuts (walnuts)

Ingredients

• 2 cups quinoa, uncooked
• 4 cups vegetable broth
• 1 cup mushrooms, finely chopped
• 1/2 cup walnuts, roughly chopped
• 1/2 cup parsley, chopped
• 1/4 cup cilantro, chopped
• 1 tsp cumin powder
• 1 tsp paprika
• 1/2 tsp black pepper
• Salt, to taste
• Olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 4 eggs, for Shakshuka (vegan substitutes like Just Egg or a silken tofu scramble)

Instructions

1. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 20 minutes until quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
2. In a food processor, pulse mushrooms, walnuts, parsley, cilantro, cumin, paprika, black pepper, and a pinch of salt until well combined but still has some texture.
3. Form the mixture into 8 10 small patties for kofteh. Set aside.
4. Heat a large skillet over medium heat. Add olive oil, onions, and garlic. Sauté until translucent, about 3 5 minutes.
5. Stir in crushed tomatoes, red bell pepper, green bell pepper, salt, and black pepper. Cook for 10 minutes, stirring occasionally.
6. Carefully place the kofteh patties into the sauce and cook for an additional 5 minutes until heated through.
7. Create a well in the sauce and carefully crack the eggs or add silken tofu scramble into each well. Cook for 3 5 minutes, until desired doneness is reached.
8. Serve the Shakshuka with kofteh and quinoa pilaf, garnished with fresh herbs.

Chef’s Insight

To maximize flavor, allow the tomato sauce to simmer for an extended time, creating a richer base for the Shakshuka.

Notes

To ensure a rich and flavorful dish, use ripe, fresh tomatoes for the sauce. The quinoa can be prepared ahead of time and reheated before assembling the meal.