If you love the rich, comforting flavors of shakshuka but want a vegan version, this Vegan Shakshuka Recipe with Crispy Polenta is a delicious option. Instead of eggs, this recipe uses creamy polenta to create a satisfying texture with plenty of umami.
The polenta starts with cornmeal, water, nutritional yeast, olive oil, cashew milk, and a little apple cider vinegar. After it thickens, the polenta cools in the refrigerator before being cut into discs, coated, and fried until crispy.
Meanwhile, a rich tomato sauce comes together with caramelized onions, garlic, cumin, thyme, baharat, tomato paste, and diced tomatoes. Calabrian chilies add extra heat, while fresh lemon zest brings a bright finish.
Ingredients
For the Creamy Polenta
- 1 cup dried cornmeal
- 2 cups water
- 2 teaspoons salt
- Kala namak or black salt, optional
- 1/2 cup nutritional yeast
- 1/2 to 1 teaspoon miso, optional
- Olive oil
- Apple cider vinegar
- 1/4 cup cashew milk
- 1 teaspoon cayenne, optional
For the Shakshuka Sauce
- 1 onion, chopped
- 4 to 5 cloves garlic, chopped
- Olive oil
- 1 teaspoon cumin powder
- 1/4 teaspoon thyme
- 1 teaspoon baharat
- 1 cup diced tomatoes
- 1/4 cup tomato paste
- 1 cup water
- Calabrian chilies, optional
- Lemon zest
For the Crispy Polenta
- Cashew milk
- All-purpose flour
- Oil, for frying
You can also use rice flour or chickpea flour instead of all-purpose flour.
Start with the Onion and Garlic
Begin by chopping one onion and 4 to 5 garlic cloves.
Next, heat some olive oil in a pan and add the onion and garlic. Cook them slowly for about 15 to 20 minutes.
During this time, the onions will soften and begin to caramelize. Add salt as they cook because it helps release their moisture and encourages better browning.
While the onions slowly caramelize, you can start making the polenta.
Make the Creamy Polenta
Add 1 cup of dried cornmeal and 2 cups of water to a saucepan.
Then, season the mixture with about 2 teaspoons of salt. If you want a more egg-like flavor, you can use kala namak, also known as black salt.
Bring the mixture together over the heat and keep stirring slowly. This helps the cornmeal cook evenly and prevents lumps from forming.
As the polenta thickens, add about 1/2 cup of nutritional yeast. It gives the mixture a creamy, savory, and umami-rich flavor.
For even more umami, add 1/2 to 1 teaspoon of miso. Stir it through the polenta as it continues to cook.
Add the Final Polenta Ingredients
Once the polenta becomes thick and creamy, add some olive oil.
The oil gives the polenta a richer mouthfeel and makes it feel more luxurious.
After that, add a little apple cider vinegar. Although you won’t taste a strong vinegar flavor, the acidity helps brighten the other ingredients.
Pour in about 1/4 cup of cashew milk and stir well.
Finally, add about 1 teaspoon of cayenne if you enjoy some heat. This ingredient is optional, so you can leave it out.
Keep stirring until everything is smooth and creamy.
Cool the Polenta
When the polenta reaches the right consistency, prepare a plate for cooling.
First, spread a little olive oil over the plate. Then carefully transfer the hot polenta onto it.
Spread the polenta into an even layer. If you use your hands, allow it to cool slightly first or dip your hands in cold water.
Once the polenta is spread out, place it in the refrigerator.
While it cools and firms up, return to the tomato sauce.
Build the Shakshuka Sauce
By now, the onions should look darker and more caramelized.
Add 1 teaspoon of cumin powder and stir it into the onions. Let the cumin bloom for a moment so its flavor develops.
Next, add about 1/4 teaspoon of thyme and 1 teaspoon of baharat.
Stir everything together and let the spices cook with the caramelized onions and garlic.
Now add 1 cup of diced tomatoes.
If you want a richer tomato flavor, add about 1/4 cup of tomato paste. The tomato paste brings extra color, flavor, umami, and creaminess to the sauce.
Simmer the Tomato Sauce
Let the tomatoes and tomato paste cook together before adding the water. This extra cooking time helps deepen the tomato flavor.
Afterward, pour in about 1 cup of water.
Stir everything together and allow the sauce to simmer.
At this stage, you can also add Calabrian chilies for extra heat and flavor.
Finally, grate some lemon zest into the sauce. The fresh zest adds a bright note that balances the rich tomato base.
Let the sauce continue to simmer while you prepare the polenta.
Cut the Chilled Polenta
Once the polenta has firmed up in the refrigerator, take it out.
Cut the chilled polenta into discs.
However, you don’t have to use discs. Squares, rectangles, diamonds, or any shape you like will work just as well.
If you have leftover pieces, simply press them back together and flatten the mixture again. Then cut out more pieces.
There is no need to make every piece perfect. The goal is simply to create pieces that are easy to coat and fry.
Coat the Polenta
Prepare two dishes for coating the polenta.
Pour some cashew milk into one dish. Place all-purpose flour into another.
Take one polenta disc at a time and dip it into the cashew milk.
Then, transfer it to the flour and coat it evenly.
Rice flour or chickpea flour can also be used if you prefer either of those options.
Fry Until Crispy
Heat the frying oil to about 300°F.
The moderate temperature helps the outside become crispy while allowing the inside to heat through properly.
Carefully place the coated polenta into the hot oil.
The transcript suggests cooking the pieces for about 5 to 7 minutes. Test the first piece so you can check the cooking time and temperature before frying the rest.
Once the exterior becomes crispy, carefully remove the polenta from the oil.
Continue with the remaining pieces, adding about two at a time once you know the oil is at the right temperature.
Assemble the Vegan Shakshuka
Spoon the warm tomato sauce onto a serving plate.
Next, arrange the crispy polenta discs over the sauce.
The creamy center of the polenta contrasts beautifully with its crispy coating. At the same time, the rich tomato sauce brings together the caramelized onion, garlic, cumin, baharat, tomatoes, Calabrian chilies, and lemon zest.
Serve the dish while the polenta is warm and crisp.
Vegan Shakshuka Recipe with Crispy Polenta
This Vegan Shakshuka Recipe offers a fun alternative to traditional shakshuka by replacing the eggs with creamy, crispy polenta.
The cornmeal cooks slowly with water before nutritional yeast, miso, olive oil, apple cider vinegar, cashew milk, and optional cayenne create a rich and creamy mixture. After chilling, the polenta becomes firm enough to cut into pieces.
Meanwhile, the tomato sauce develops its flavor through slowly caramelized onions and garlic. Cumin, thyme, baharat, diced tomatoes, tomato paste, and water create the main sauce, while Calabrian chilies and lemon zest add extra character.
Finally, the polenta pieces are dipped in cashew milk, coated with flour, and fried until crisp.
Serve the crispy polenta over the warm tomato sauce for a comforting vegan meal with creamy, crispy, spicy, and savory elements in every bite.
Watch the Full Recipe Video
Want to see how this Vegan Shakshuka Recipe comes together? Watch the complete video tutorial to follow the polenta, tomato sauce, coating, and frying steps from start to finish.
📺 Watch the complete recipe and cook along with us!
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