Vegan Shakshuka with 'Cheese' Crumbles

1. Heat the oil in a large non-stick frying pan over medium heat. Add onions and garlic and cook 8–10 minutes until fragrant and slightly brown. Add in beans and cook for a further 5 minutes, stirring frequently.
2. Make the vegan cheese by simply combining all of the ingredients in a small bowl to form a thick batter-like mixture. Use your hands to crumble into small pieces. Set aside.
3. Stir the canned tomatoes into the beans and bring to a boil.
4. Add in coconut aminos, sugar, salt and pepper, stirring to combine. Finally add the baby spinach and cook until just wilted.
5. Sprinkle with the vegan cheese crumbles before seving hot with toast.

SHAKSHUKA

1 tbsp organic olive oil
1/2 medium onion, diced
1 clove garlic, diced
1 cup organic tinned red kidney beans
1 cup baby spinach 
1 cup organic tinned diced tomatoes 
1 tbsp organic coconut aminos
1 tsp organic raw sugar
Pinch of salt & pepper to taste

VEGAN CHEESE CRUMBLES

1 tbsp organic brown rice protein powder 
1 tbsp nutritional yeast flakes
1 tsp lemon juice or organic apple cider vinegar
1/2 tsp celtic sea salt
1/8 tsp organic turmeric powder 
2 tbsp warm water

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