Shakshuka is a tomato stew with middle eastern flavors and usually is cooked with eggs in the sauce. I make mine vegan by skipping the eggs and instead like to serve it with hummus and roasted potatoes and I add red lentils to sauce to add some more filling aspect. This dish can also we served over rice or with warm pita bread. My kids really loved this dish and especially like the hummus at the bottom.








  • 2 tbsp. coconut oil
    1 yellow onion, minced
    2 garlic cloves, mined
    1 red bell pepper, diced
    1 tsp smoked paprika powder
    1/2 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp cinnamon
    ½ jalapeno pepper, seeds removed and minced
    2 cups of kale, chopped
    2 14 o) cans diced tomatoes
    ½ cup red lentils, rinsed
  • 1/3 cup vegetable broth (maybe more)
  • Salt and pepper to taste
  • 1 tbsp. fresh parsley, minced

Roasted potatoes according to this recipe and hummus recipe can be found here.

Heat oil in a skillet on medium heat, add onion, garlic and bell pepper. Stir occasionally, until vegetables are soft, about 5 minutes. Add cumin, garlic powder, cinnamon and paprika and cook for another couple of minutes. Add kale and cook for another minute. Pour the canned tomatoes and vegetable broth in the skillet and let cook, covered, for 20 minutes. Add more broth if it seems dry. Add salt and pepper as needed and sprinkle parley over stew before serving.

Fredrika Syren

Fredrika Syren is an environmental activist and writer. In 2016, she founded the website Green-Mom.com where she shared her family’s journey of living zero waste. She lives in San Diego, California with her husband James and their children Bella, Noah, and Liam. Fredrika and her family were recently featured in the documentary Zero Time to Waste. Fredrika is also the author of Zero Waste for Families - A Practical Guidebook (which you can buy on this site)

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