Vegan White Bean Shakshuka

This article features a recipe for Vegan White Bean Shakshuka by Romy London, which offers a unique twist on the classic breakfast dish. Instead of eggs, cannellini beans are used to add protein and substance to a rich tomato sauce flavored with onion, celery, garlic, red pepper, smoked paprika, and cumin. The dish is easy to make with pantry staples and is perfect for a hearty breakfast or brunch.

The recipe involves simmering the beans in a tomato sauce until they absorb all the flavors, then adding fresh spinach for color and freshness. The dish is best served with thick slices of toasted bread for scooping, along with a dollop of coconut yogurt for a cool contrast. This one-pan meal is ideal for a slow weekend morning or a quick breakfast-for-dinner option.