Green Shakshuka with Herb Roasted Portobello Mushrooms and Chipotle Chilli
This is shakshuka like you’ve never seen it before! This vegan shakshuka is perfect as a light lunch or a healthy brunch and uses beautifully seasoned portobello mushrooms in place of eggs whilst chipotle chilli gives it a fiery kick.
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Servings: 4
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- For the veg:
- 0.75 0.75 Tbsp olive oil
- 0.25 0.25 leek (thinly sliced)
- 0.25 0.25 white onion (sliced)
- 0.5 0.5 garlic cloves (thinly sliced)
- 0.25 0.25 bunch swiss chard (shredded)
- 0.25 0.25 bunch spinach leaves (shredded)
- 0.125 0.125 tsp sea salt
- For the sauce:
- 0.25 0.25 bunch coriander with stems
- 0.25 0.25 bunch flat leaf parsley with stems
- 0.25 0.25 jalapeno chilli (de-seeded)
- 0.25 0.25 bunch spinach leaves
- 30 30 ml olive oil
- 30 30 ml water
- salt and pepper (to taste)
- For the mushrooms:
- 1 1 portabello mushrooms
- 0.5 0.5 cloves garlic (minced)
- 0.25 0.25 tsp rosemary (chopped)
- 0.25 0.25 tsp thyme (chopped)
- 0.5 0.5 Tbsp olive oil
- salt and pepper (to taste)
Method
- Preheat the oven to 200degrees. Heat the oil, then gently cook the leeks, onion, garlic and salt for 10 minutes, then add the spinach and swiss chard and cook down for 2 minutes.
- Blend all the sauce ingredients together to form a paste.
- Mix the oil, garlic, chopped herbs, salt and pepper together and spoon the mixture equally into the mushrooms, then grill on a baking sheet for 15 minutes on 200 degrees.
- Distribute the leek mix equally in 4 ovenproof dishes, then pour equal amounts of the green herb sauce on top and place a roasted mushroom on top of the green sauce. Bake in the already hot 200-degree oven for 7 minutes.
- To serve, sprinkle chipotle chilli flakes and a few sprigs of mint on top.
