This Vegan Shakshuka (or Shakshouka) is a quick and easy dish takes less than 45 minutes and is a flavourful and delicious breakfast or brunch! Vegan tofu eggs are cooked in flavourful tomato sauce and is sure to be a crowd pleaser!
Thanks to Lodge Cast Iron for sponsoring this blog post! Thanks so much to you my readers for supporting the brands who support Jessica in the Kitchen! All texts and opinions are my own.
I had the pleasure of trying Vegan Shakshuka (or Shakshouka) a few years ago and haven’t stopped thinking about it since. What a treat. Saucy, creamy, loaded with flavour and a delicious vegan egg replacement. This re-creation is based on those delightful memories of the dish, and it’s pretty spot on. This Vegan Shakshuka makes for such a delightful breakfast or brunch and I hope will become a staple in your home!
One thing that’s a staple in my home is for sure my Lodge Cast Iron skillets . I got my first cast iron over 6 years ago and let me tell you – LOVE at first sight. I seasoned it, took care of it, and use it constantly to this day. These cast iron pans are forever.
So you can imagine how excited I was to do this collaboration with Lodge Cast Iron & to get two more skillets from Lodge’s Blacklock line which are a DREAM to use. For this Vegan Shakshuka, I’m using the Blacklock 4 Quart Deep Skillet With Lid. I love that it’s tripled seasoned so I was able to use this right out of the box! Probably what stood out the most to me was that it was lightweight! I know for a fact that alone will make me cook with it even more.
I love how deep it is because I am surely making some deep dish pizza in it, and the lid is so helpful for stews and curries and dishes like this one. Since the cast iron does such an incredible job at insulating, you don’t need to place it in the oven to cook through the vegan eggs. I LOVE this because there’s no turning on your oven and getting your kitchen hot, or waiting on it to preheat either. If you want to check out this incredible skillet, you can find it here along with the triple seasoned 12-Inch Blacklock Skillet that I also picked up!
Notes on the Ingredients
Shakshuka is a North African dish that is traditionally made with eggs and tomato sauce and delicious seasonings. While this dish is not the traditional version, I did my best to pay homage to the traditional dish.
- Oil – you can use any oil!
- Diced tomatoes – I prefer using canned diced tomatoes for ease & the liquids, but you can certainly use fresh. If you’re using fresh, ensure they’re nice and juicy and deep in colour.
- Cumin, garlic & red pepper flakes – essential for that traditional flavour.
- Onions – you can use white, yellow or purple onions. I recommend dicing them.
- Bell pepper – traditionally also found in Shakshuka, it adds a nice flavour and texture to the sauce.
- Tofu eggs – I make an egg filling made with delicious seasonings and tofu. It really takes the dish over the top! Be sure to purchase medium, firm or extra firm tofu.
- Parsley – I love using parsley, but you can also use cilantro!
- Vegan feta cheese – I use my tofu feta cheese as a delicious topping! You can also use any store-bought vegan feta.
Step by Step Instructions
In your Blacklock 4 Quart Deep Skillet , over medium-high heat, heat the oil. Add the onions and bell peppers and stir. Cook for about 5 to 7 minutes until translucent and a bit softer.
While this is cooking, make the tofu egg mixture. Add the tofu, nutritional yeast , kala namak, garlic powder, onion powder and blend. Taste and adjust seasonings if necessary. Set aside until needed.
Add the garlic and stir for about 2 minutes until fragrant.
Add the tomato sauce, the cumin, the red pepper flakes and a pinch of salt and ground black pepper. Reduce the heat to medium and stir everything together. Cover your Blacklock 4 Quart Deep Skillet with the lid, and cook for another 2 minutes.
Remove the lid, make some small wells, and scoop in your tofu egg mixture. I like to do about 5 on the outside areas, and one in the middle.
Bring heat to medium (ensure it’s simmering) and cover your Deep Skillet with the lid. Cook the shakshuka for 5 minutes with the lid on to cook through, and then five to 8 minutes with the lid off, allowing all the excess liquid to escape until the tofu egg mixture is set.
Remove from heat and top with vegan feta and chopped parsley. Serve with pita bread or any kind of crusty bread, and enjoy!
- You can prep the tofu egg mixture the day before or even a few days before! Just store it in your fridge, then bring to room temp for 30 minutes before you prepare the rest of the dish.
- This stores great in the fridge! To reheat use your microwave or your stovetop.
- You can also add a tablespoon of sugar if you find your tomatoes too acidic and want to balance it out.
- Kala namak gives the tofu egg mixture a very “eggy” taste, so I highly recommend using it!
Related Recipes
- Vegan Frittata
- Vegan Quiche
Ingredients
- 28 oz diced tomatoes , fresh or canned
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes , or more
- 5 cloves garlic , peeled and chopped finely
- 1 medium onion , finely diced
- 1 medium bell pepper , finely diced
- 1 tablespoon chopped parsley or oregano or herbs of your choice
- ¼ teaspoon sea salt
- ½ teaspoon ground black pepper
- ¼ cup vegan feta cheese , (add more or less if you want to)
- parsley for garnish
Tofu Egg
- 1 lb block of extra firm tofu , pressed for at least 30 minutes
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon sea salt
- 3 tablespoons nutritional yeast
- ¾ cup vegan milk
- ½ teaspoon kala namak
Instructions
- In your Blacklock 4 Quart Deep Skillet, over medium high heat, heat the oil.
- Add the onions and bell peppers and stir. Cook for about 5 to 7 minutes until translucent and a bit softer.
- While this is cooking, make the tofu egg mixture. Add the tofu, nutritional yeast, kala namak, garlic powder, onion powder, milk and blend. Taste and adjust seasonings if necessary. Set aside until needed.
- Add the garlic and stir for about 2 minutes until fragrant.
- Add the tomato sauce, the cumin, the red pepper flakes and a pinch of salt and ground black pepper. Reduce the heat to medium and stir everything together. Cover your Blacklock 4 Quart Deep Skillet with the lid, and cook for another 2 minutes.
- Remove the lid, make some small wells, and scoop in your tofu egg mixture. I like to do about 5 on the outside areas, and one in the middle.
- Bring heat to medium (ensure it’s simmering) and cover your Deep Skillet with the lid. Cook the shakshuka for 5 minutes with the lid on to cook through, and then five to 8 minutes with the lid off, allowing all the excess liquid to escape until the tofu egg mixture is set.
- Remove from heat and allow to cool until set (around 5 minutes at least as it’ll be very hot). Top with vegan feta and chopped parsley. Serve with pita bread or any kind of crusty bread, and enjoy!
Notes
This Vegan Shakshuka (or Shakshouka) is a quick and easy dish takes less than 45 minutes and is a flavourful and delicious breakfast or brunch! Vegan tofu eggs are cooked in flavourful tomato sauce and is sure to be a crowd pleaser!
Thanks to Lodge Cast Iron for sponsoring this blog post! Thanks so much to you my readers for supporting the brands who support Jessica in the Kitchen! All texts and opinions are my own.
I had the pleasure of trying Vegan Shakshuka (or Shakshouka) a few years ago and haven’t stopped thinking about it since. What a treat. Saucy, creamy, loaded with flavour and a delicious vegan egg replacement. This re-creation is based on those delightful memories of the dish, and it’s pretty spot on. This Vegan Shakshuka makes for such a delightful breakfast or brunch and I hope will become a staple in your home!
One thing that’s a staple in my home is for sure my Lodge Cast Iron skillets . I got my first cast iron over 6 years ago and let me tell you – LOVE at first sight. I seasoned it, took care of it, and use it constantly to this day. These cast iron pans are forever.
So you can imagine how excited I was to do this collaboration with Lodge Cast Iron & to get two more skillets from Lodge’s Blacklock line which are a DREAM to use. For this Vegan Shakshuka, I’m using the Blacklock 4 Quart Deep Skillet With Lid. I love that it’s tripled seasoned so I was able to use this right out of the box! Probably what stood out the most to me was that it was lightweight! I know for a fact that alone will make me cook with it even more.
I love how deep it is because I am surely making some deep dish pizza in it, and the lid is so helpful for stews and curries and dishes like this one. Since the cast iron does such an incredible job at insulating, you don’t need to place it in the oven to cook through the vegan eggs. I LOVE this because there’s no turning on your oven and getting your kitchen hot, or waiting on it to preheat either. If you want to check out this incredible skillet, you can find it here along with the triple seasoned 12-Inch Blacklock Skillet that I also picked up!
Notes on the Ingredients
Shakshuka is a North African dish that is traditionally made with eggs and tomato sauce and delicious seasonings. While this dish is not the traditional version, I did my best to pay homage to the traditional dish.
- Oil – you can use any oil!
- Diced tomatoes – I prefer using canned diced tomatoes for ease & the liquids, but you can certainly use fresh. If you’re using fresh, ensure they’re nice and juicy and deep in colour.
- Cumin, garlic & red pepper flakes – essential for that traditional flavour.
- Onions – you can use white, yellow or purple onions. I recommend dicing them.
- Bell pepper – traditionally also found in Shakshuka, it adds a nice flavour and texture to the sauce.
- Tofu eggs – I make an egg filling made with delicious seasonings and tofu. It really takes the dish over the top! Be sure to purchase medium, firm or extra firm tofu.
- Parsley – I love using parsley, but you can also use cilantro!
- Vegan feta cheese – I use my tofu feta cheese as a delicious topping! You can also use any store-bought vegan feta.
Step by Step Instructions
In your Blacklock 4 Quart Deep Skillet , over medium-high heat, heat the oil. Add the onions and bell peppers and stir. Cook for about 5 to 7 minutes until translucent and a bit softer.
While this is cooking, make the tofu egg mixture. Add the tofu, nutritional yeast , kala namak, garlic powder, onion powder and blend. Taste and adjust seasonings if necessary. Set aside until needed.
Add the garlic and stir for about 2 minutes until fragrant.
Add the tomato sauce, the cumin, the red pepper flakes and a pinch of salt and ground black pepper. Reduce the heat to medium and stir everything together. Cover your Blacklock 4 Quart Deep Skillet with the lid, and cook for another 2 minutes.
Remove the lid, make some small wells, and scoop in your tofu egg mixture. I like to do about 5 on the outside areas, and one in the middle.
Bring heat to medium (ensure it’s simmering) and cover your Deep Skillet with the lid. Cook the shakshuka for 5 minutes with the lid on to cook through, and then five to 8 minutes with the lid off, allowing all the excess liquid to escape until the tofu egg mixture is set.
Remove from heat and top with vegan feta and chopped parsley. Serve with pita bread or any kind of crusty bread, and enjoy!
- You can prep the tofu egg mixture the day before or even a few days before! Just store it in your fridge, then bring to room temp for 30 minutes before you prepare the rest of the dish.
- This stores great in the fridge! To reheat use your microwave or your stovetop.
- You can also add a tablespoon of sugar if you find your tomatoes too acidic and want to balance it out.
- Kala namak gives the tofu egg mixture a very “eggy” taste, so I highly recommend using it!
Related Recipes
- Vegan Frittata
- Vegan Quiche
Ingredients
- 28 oz diced tomatoes , fresh or canned
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes , or more
- 5 cloves garlic , peeled and chopped finely
- 1 medium onion , finely diced
- 1 medium bell pepper , finely diced
- 1 tablespoon chopped parsley or oregano or herbs of your choice
- ¼ teaspoon sea salt
- ½ teaspoon ground black pepper
- ¼ cup vegan feta cheese , (add more or less if you want to)
- parsley for garnish
Tofu Egg
- 1 lb block of extra firm tofu , pressed for at least 30 minutes
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon sea salt
- 3 tablespoons nutritional yeast
- ¾ cup vegan milk
- ½ teaspoon kala namak
Instructions
- In your Blacklock 4 Quart Deep Skillet, over medium high heat, heat the oil.
- Add the onions and bell peppers and stir. Cook for about 5 to 7 minutes until translucent and a bit softer.
- While this is cooking, make the tofu egg mixture. Add the tofu, nutritional yeast, kala namak, garlic powder, onion powder, milk and blend. Taste and adjust seasonings if necessary. Set aside until needed.
- Add the garlic and stir for about 2 minutes until fragrant.
- Add the tomato sauce, the cumin, the red pepper flakes and a pinch of salt and ground black pepper. Reduce the heat to medium and stir everything together. Cover your Blacklock 4 Quart Deep Skillet with the lid, and cook for another 2 minutes.
- Remove the lid, make some small wells, and scoop in your tofu egg mixture. I like to do about 5 on the outside areas, and one in the middle.
- Bring heat to medium (ensure it’s simmering) and cover your Deep Skillet with the lid. Cook the shakshuka for 5 minutes with the lid on to cook through, and then five to 8 minutes with the lid off, allowing all the excess liquid to escape until the tofu egg mixture is set.
- Remove from heat and allow to cool until set (around 5 minutes at least as it’ll be very hot). Top with vegan feta and chopped parsley. Serve with pita bread or any kind of crusty bread, and enjoy!
Notes
This Vegan Shakshuka (or Shakshouka) is a quick and easy dish takes less than 45 minutes and is a flavourful and delicious breakfast or brunch! Vegan tofu eggs are cooked in flavourful tomato sauce and is sure to be a crowd pleaser!
Thanks to Lodge Cast Iron for sponsoring this blog post! Thanks so much to you my readers for supporting the brands who support Jessica in the Kitchen! All texts and opinions are my own.
I had the pleasure of trying Vegan Shakshuka (or Shakshouka) a few years ago and haven’t stopped thinking about it since. What a treat. Saucy, creamy, loaded with flavour and a delicious vegan egg replacement. This re-creation is based on those delightful memories of the dish, and it’s pretty spot on. This Vegan Shakshuka makes for such a delightful breakfast or brunch and I hope will become a staple in your home!
One thing that’s a staple in my home is for sure my Lodge Cast Iron skillets . I got my first cast iron over 6 years ago and let me tell you – LOVE at first sight. I seasoned it, took care of it, and use it constantly to this day. These cast iron pans are forever.
So you can imagine how excited I was to do this collaboration with Lodge Cast Iron & to get two more skillets from Lodge’s Blacklock line which are a DREAM to use. For this Vegan Shakshuka, I’m using the Blacklock 4 Quart Deep Skillet With Lid. I love that it’s tripled seasoned so I was able to use this right out of the box! Probably what stood out the most to me was that it was lightweight! I know for a fact that alone will make me cook with it even more.
I love how deep it is because I am surely making some deep dish pizza in it, and the lid is so helpful for stews and curries and dishes like this one. Since the cast iron does such an incredible job at insulating, you don’t need to place it in the oven to cook through the vegan eggs. I LOVE this because there’s no turning on your oven and getting your kitchen hot, or waiting on it to preheat either. If you want to check out this incredible skillet, you can find it here along with the triple seasoned 12-Inch Blacklock Skillet that I also picked up!
Notes on the Ingredients
Shakshuka is a North African dish that is traditionally made with eggs and tomato sauce and delicious seasonings. While this dish is not the traditional version, I did my best to pay homage to the traditional dish.
- Oil – you can use any oil!
- Diced tomatoes – I prefer using canned diced tomatoes for ease & the liquids, but you can certainly use fresh. If you’re using fresh, ensure they’re nice and juicy and deep in colour.
- Cumin, garlic & red pepper flakes – essential for that traditional flavour.
- Onions – you can use white, yellow or purple onions. I recommend dicing them.
- Bell pepper – traditionally also found in Shakshuka, it adds a nice flavour and texture to the sauce.
- Tofu eggs – I make an egg filling made with delicious seasonings and tofu. It really takes the dish over the top! Be sure to purchase medium, firm or extra firm tofu.
- Parsley – I love using parsley, but you can also use cilantro!
- Vegan feta cheese – I use my tofu feta cheese as a delicious topping! You can also use any store-bought vegan feta.
Step by Step Instructions
In your Blacklock 4 Quart Deep Skillet , over medium-high heat, heat the oil. Add the onions and bell peppers and stir. Cook for about 5 to 7 minutes until translucent and a bit softer.
While this is cooking, make the tofu egg mixture. Add the tofu, nutritional yeast , kala namak, garlic powder, onion powder and blend. Taste and adjust seasonings if necessary. Set aside until needed.
Add the garlic and stir for about 2 minutes until fragrant.
Add the tomato sauce, the cumin, the red pepper flakes and a pinch of salt and ground black pepper. Reduce the heat to medium and stir everything together. Cover your Blacklock 4 Quart Deep Skillet with the lid, and cook for another 2 minutes.
Remove the lid, make some small wells, and scoop in your tofu egg mixture. I like to do about 5 on the outside areas, and one in the middle.
Bring heat to medium (ensure it’s simmering) and cover your Deep Skillet with the lid. Cook the shakshuka for 5 minutes with the lid on to cook through, and then five to 8 minutes with the lid off, allowing all the excess liquid to escape until the tofu egg mixture is set.
Remove from heat and top with vegan feta and chopped parsley. Serve with pita bread or any kind of crusty bread, and enjoy!
- You can prep the tofu egg mixture the day before or even a few days before! Just store it in your fridge, then bring to room temp for 30 minutes before you prepare the rest of the dish.
- This stores great in the fridge! To reheat use your microwave or your stovetop.
- You can also add a tablespoon of sugar if you find your tomatoes too acidic and want to balance it out.
- Kala namak gives the tofu egg mixture a very “eggy” taste, so I highly recommend using it!
Related Recipes
- Vegan Frittata
- Vegan Quiche
Ingredients
- 28 oz diced tomatoes , fresh or canned
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes , or more
- 5 cloves garlic , peeled and chopped finely
- 1 medium onion , finely diced
- 1 medium bell pepper , finely diced
- 1 tablespoon chopped parsley or oregano or herbs of your choice
- ¼ teaspoon sea salt
- ½ teaspoon ground black pepper
- ¼ cup vegan feta cheese , (add more or less if you want to)
- parsley for garnish
Tofu Egg
- 1 lb block of extra firm tofu , pressed for at least 30 minutes
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon sea salt
- 3 tablespoons nutritional yeast
- ¾ cup vegan milk
- ½ teaspoon kala namak
Instructions
- In your Blacklock 4 Quart Deep Skillet, over medium high heat, heat the oil.
- Add the onions and bell peppers and stir. Cook for about 5 to 7 minutes until translucent and a bit softer.
- While this is cooking, make the tofu egg mixture. Add the tofu, nutritional yeast, kala namak, garlic powder, onion powder, milk and blend. Taste and adjust seasonings if necessary. Set aside until needed.
- Add the garlic and stir for about 2 minutes until fragrant.
- Add the tomato sauce, the cumin, the red pepper flakes and a pinch of salt and ground black pepper. Reduce the heat to medium and stir everything together. Cover your Blacklock 4 Quart Deep Skillet with the lid, and cook for another 2 minutes.
- Remove the lid, make some small wells, and scoop in your tofu egg mixture. I like to do about 5 on the outside areas, and one in the middle.
- Bring heat to medium (ensure it’s simmering) and cover your Deep Skillet with the lid. Cook the shakshuka for 5 minutes with the lid on to cook through, and then five to 8 minutes with the lid off, allowing all the excess liquid to escape until the tofu egg mixture is set.
- Remove from heat and allow to cool until set (around 5 minutes at least as it’ll be very hot). Top with vegan feta and chopped parsley. Serve with pita bread or any kind of crusty bread, and enjoy!
Notes
Vegan Shakshuka Recipe
Ingredients
- 28 oz diced tomatoes fresh or canned
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes or more
- 5 cloves garlic peeled and chopped finely
- 1 medium onion finely diced
- 1 medium bell pepper finely diced
- 1 tablespoon chopped parsley or oregano or herbs of your choice
- ¼ teaspoon sea salt
- ½ teaspoon ground black pepper
- ¼ cup vegan feta cheese (add more or less if you want to)
- parsley for garnish
Tofu Egg
- 1 lb block of extra firm tofu pressed for at least 30 minutes
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon sea salt
- 3 tablespoons nutritional yeast
- ¾ cup vegan milk
- ½ teaspoon kala namak
Instructions
- In your Blacklock 4 Quart Deep Skillet, over medium high heat, heat the oil.
- Add the onions and bell peppers and stir. Cook for about 5 to 7 minutes until translucent and a bit softer.
- While this is cooking, make the tofu egg mixture. Add the tofu, nutritional yeast, kala namak, garlic powder, onion powder, milk and blend. Taste and adjust seasonings if necessary. Set aside until needed.
- Add the garlic and stir for about 2 minutes until fragrant.
- Add the tomato sauce, the cumin, the red pepper flakes and a pinch of salt and ground black pepper. Reduce the heat to medium and stir everything together. Cover your Blacklock 4 Quart Deep Skillet with the lid, and cook for another 2 minutes.
- Remove the lid, make some small wells, and scoop in your tofu egg mixture. I like to do about 5 on the outside areas, and one in the middle.
- Bring heat to medium (ensure it’s simmering) and cover your Deep Skillet with the lid. Cook the shakshuka for 5 minutes with the lid on to cook through, and then five to 8 minutes with the lid off, allowing all the excess liquid to escape until the tofu egg mixture is set.
- Remove from heat and allow to cool until set (around 5 minutes at least as it’ll be very hot). Top with vegan feta and chopped parsley. Serve with pita bread or any kind of crusty bread, and enjoy!
Video
Notes
Nutrition
Vegan Shakshuka Recipe https://jessicainthekitchen.com/vegan-shakshuka/ January 28, 2021
These Vegan Brownies are thick, chocolate-y masterpieces! They only need 10 ingredients, they are SO chewy and fudgy, and you won’t believe how easy it is to make them.
Estimated reading time: 7 minutes
The Best Fudgy Vegan Brownies
If you’ve been a reader for a while, you may immediately recognize that these Vegan Brownies are a new version of my Classic, Chewy Fudgy Brownies . Those brownies are my #1 recipe, and we make them over and over again for family, friends and uh, “us” aka me. So many of you have asked for a vegan version with flax eggs and my friends, here it is. I am in love with these chocolate magic brownies.
Vegan-izing a recipe can be super easy, or it can be really difficult. Sure, you can easily sub here and there, but sometimes everything doesn’t balance out correctly. Fortunately, after only a second batch, these brownies came out perfectly.
Notes on the Ingredients
The ingredients for these vegan brownies are pretty standard, with a couple additions to make them vegan-worthy. You’ve got your classic chocolate chips, flour, sugar, etc., with the welcome addition of coconut oil and flax eggs!
- Chocolate Chips : you’ll need some for melting, and some to mix into the brownie batter for double chocolate brownies!
- All-Purpose Flour : this recipe needs 1 cup. Using white whole wheat flour could also work in these brownies.
- Sea Salt : I like to use sea salt instead of regular salt. Sea salt granules are bigger than regular salt granules though, so if you want to use regular salt, I recommend reducing the measurement.
- Baking Soda : using a little baking soda gives the brownies a great lift.
- 2 Flax Eggs : Learn how to make a flax egg OR use (affiliate) Bob’s Red Mill Egg Replacer *. I prefer the Egg Replacer for texture and ease, but flax eggs also work perfectly!
- Brown Sugar : white sugar will also work here, and so will pure cane sugar if you prefer really sweet brownies.
- Melted Coconut Oil : is the substitute for butter in this recipe; it makes for fabulously rich brownies. You don’t have to use any coconut oil. You can use refined coconut oil for no flavour, or any other oil!
- Water : make sure to only add 1/4 cup. Adding too much water makes the brownies less thick, and less likely to hold together after baking.
- Pure Vanilla Extract : for extra yummy flavor!
*See the notes section in the recipe card.
How to Make Vegan Brownies
These brownies come together in 6 easy steps. Once you’ve melted the chocolate chips, all you really have to do is mix the rest of the ingredients together, and pop the brownies in the oven to bake. You’re welcome for that wonderful, chocolate-y smell! For the full ingredients and instructions, scroll to the recipe!
Preheat the Oven : Preheat oven to 325°F/160°C.
Melt the Chocolate Chips : Melt chocolate chips in the microwave for a minute, stirring after to see if chips have melted. See full recipe below for complete melting instructions.
Combine Flour, Salt & Baking Soda : In a medium bowl, whisk the flour, salt and baking soda until combined. Set aside.
Mix Wet and Dry Ingredients : In a separate bowl, add the flax eggs, sugar and oil and mix until combined for about 2 minutes. Add the water and the vanilla extract and mix again.
Then add the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.
Add Chocolate Chips : Stir in 1 cup chocolate chips. Pour into a greased, parchment lined, or a greased foil-lined 8×8 square pan.
Bake for 35 minutes.
Let Brownies Cool : When finished, remove from oven and allow to cool completely in pan on a wire rack. Slice into 9, 12 or 16 slices. Enjoy!
Tips for Success
- Pan Size : Don’t change the pan size! It’s crucial for the success of the right texture and outcome of brownies.
- Add Toppings : SMOTHER these with pecan butter . I know, my sweet tooth is real. But the slight saltiness of pecan butter with the richness of these will make you want to do nothing but eat two of these with a glass of (almond) milk and Netflix up and running. A dollop of my whipped coffee on these brownies also tastes phenomenal!
- For Extra Fudgy Brownies : once the brownies have cooled, let them firm up in the fridge for an hour or two. If you’re a fan of really thick, dense brownies (i.e. not cake-like), this is the way to go.
- Eliminate the Mess : lining the brownie pan with parchment paper makes removing and slicing the brownies so much easier. Also, let the brownies cool before you cut them so that they don’t crumble.
- Don’t Over-Bake the Brownies : using a toothpick is really helpful. If you stick it in the brownies and it comes out with raw batter, leave them in for a few more minutes. But if there’s only a little chocolate/gooeyness on the toothpick, pull them out.
How to Store Extra Brownies
Extra brownies can be refrigerated for about a week in an airtight container. When you want to enjoy them again, I recommend microwaving them for a couple of seconds so that they’ll be nice and warm.
Can I Freeze Homemade Brownies?
You can totally freeze homemade brownies. They store really well in tightly-sealed freezer bags, or stacked in an airtight container. Once frozen, they will keep for 2-3 months. When you want to eat them again, it’s a good idea to thaw them in the fridge overnight.
More Dessert Recipes
- Pumpkin Swirl Cheesecake Brownies
- Vegan Chocolate Cake
- Vegan Almond Flour Brownies
- Pecan Pie
Ingredients
- 1 cup chocolate chips , melted, (188g)
- 1 cup all purpose flour , (133.75g)
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
- 2 flax eggs – Learn how to make a flax egg or see notes* , OR Two Bob’s Red Mill Egg Replacer, I prefer the egg replacer
- ¾ cup brown sugar , or cane sugar or coconut sugar , (158g)
- ½ cup melted coconut oil , or any oil, (100g)
- ¼ cup water
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips , unmelted, (188g)
Instructions
- Preheat oven to 325°F/160°C.
- Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted. Alternatively, you can melt it over a small pot of boiling water (Not a lot of water in the pot) and put the chocolate chips it in a heat proof and melt proof bowl over the pot and stir until melted.
- In a medium bowl, whisk the flour, salt and baking soda until combined. Set aside.
- In a separate bowl, add the flax eggs, sugar and oil and mix until combined for about 2 minutes. If you have a hand mixer , really whip it all together on high speed, or by hand very vigorously. Add the water and the vanilla extract and mix.
- Add the dry mixture from earlier to the wet mixture along with the melted chocolate chips and stir for about 3 minutes until combined.
- Stir in 1 cup chocolate chips. Pour into a greased, parchment lined, or a greased foil-lined 8×8 square pan. Bake for 35 minutes.
- When finished, remove from oven and allow to cool completely in the pan on a wire rack.
- Slice into 9, 12 or 16 slices. Enjoy!
Notes
- It’s up to you what type of chocolate chips you would want to use, but do not use baking chocolate (which is without sugar). You can use semi-sweet or dark chocolate based on the brownie you would like to achieve. I recommend semi-sweet since it’s the best of both worlds. If you’d like a mix use semi-sweet for the base, and either milk or dark for the chips in the brownies. I love Lily’s vegan chocolate, or Enjoy Life chocolate chips.
- Oil instead of vegan butter in products tends to create a moister product. If you want to use vegan butter though, all you have to do is switch out equal parts of the butter for the oil.
- The pan size makes a huge difference! If you do not use an 8×8 pan for eg if you use smaller, your brownies will not be ready in the right amount of time.
- PLEASE allow your brownies to cool completely! This can take about 2 hours. This is crucial for delicious, set and finished brownies. You can slice them about halfway through cooling with a plastic knife.
- Ensure your oven is properly calibrated, and remember your brownies will not be properly set until they are cooled down.
