Eggplant and lentil shakshuka By @veggie_nerd Recipe: Serves 4 To make: Pan fry 1 diced onion until browned Add 3 diced carrots, 1 diced eggplant and 4 crushed garlic cloves and saute until soft Then add 1.5tsp each cumin and smoked paprika (plus optional 1/2 tsp chilli flakes) and cook for 30seconds Then add 4 TBS tomato paste 1 fresh diced tomato 1 tin diced tomatoes 1 tin water 1.5 cups cooked lentils (fresh or tinned) 2 tsp vegetable stock powder Pepper Stir to combine and simmer gently for 5mins. Finally add 2 cups chopped spinach and 2 TBS chopped parsley and cook until the spinach has wilted Make your egg by adding to a blender: 300g silken tofu 2 tsp corn starch 2 TBS nutritional yeast 1 tsp onion powder 1/2-1tsp black salt (Kala namak) Once smooth, dollop into the shakshuka, crack some pepper over it and simmer on low with the lid on for 5mins to set the ‘egg’ (it has a slightly custardy texture, as it cools it sets a bit more and becomes even more egg like!) Serve over crusty bread or with any other carb of choice! #veganlifestyle #veganeats #vegans #vegancommunity #veganfoodie #vegan_veganfood