Vegan Doro Wat
Vegan Doro Wat
Course: Main
Cuisine: Ethiopian
Servings: 10 servings
Author: Holy Cow! Vegan Recipes
  • For the Niter Kibbeh:
  • Combine in a saucepan:
  • 1/2 cup extra virgin olive oil
  • 1/4 cup minced onions
  • 1- inch piece of ginger , grated or minced
  • 3 cloves garlic , grated or minced
  • 1- inch piece cinnamon stick
  • 1 tsp turmeric
  • 1/8 tsp grated nutmeg
  • 3 cloves of green cardamom
  • Place the saucepan over medium heat. When it starts to bubble , reduce heat and let the oil simmer for about 20-25 minutes. Pass through a sieve and reserve the oil.
  • For the Berbere:
  • Place in a blender or spice grinder:
  • 1/4 cup of dry , red chillies
  • 1 tbsp paprika
  • 1- inch stick cinnamon
  • 1 tsp ground ginger powder
  • 1/2 tsp coriander seeds
  • 3 cloves
  • 2 berries of allspice
  • 1 tsp grated nutmeg
  • Process to a fine powder and set aside.
  • Other ingredients:
  • 1 8- oz package of tempeh , cubed and sprinkled with juice of half a lemon (The tempeh is optional. I just used this for extra protein and it was delicious, but just use veggies if you can't find this or don't want to use it)
  • 1 1/2 pounds of crimini or portabella mushrooms , halved or quartered if large (eggplant and potatoes would also be great in this dish)
  • 3 medium onions , finely chopped
  • 1 six-ounce can of tomato paste
  • 1 cup dry white wine (optional)
  • 1 tbsp grated garlic
  • 1 tbsp grated ginger
  1. Heat a large saucepan. Add the onions and stir. When the onions start looking dry, add 1/4 cup of water and cook until the mixture dries up. Keep adding a couple of tablespoons of water each time the onions dry and start to stick, stirring at frequent intervals, until the onions become golden-brown. Like I said earlier, this took me more than an hour on medium heat, but don't skip this step and hurry to add other ingredients because the roasted onions add a lot of flavor.
  2. Now add the tomato paste, ginger and garlic and cook, stirring frequently, about 2-3 minutes.
  3. Add the Berbere, 1/2 cup of water, and the Niter Kibbeh. Stir to mix and bring the mixture to a boil.
  4. Add the mushrooms and tempeh and stir well. Bring the sauce to a boil (add more water if the mixture is very dry), slap a lid on, lower the heat to simmer, and let the mixture cook about 15-20 minutes.
  5. Add the white wine, if you're using it, and simmer for another 10 minutes. If you're not adding wine, skip this step.
  6. Serve hot over rice or with some crusty bread. Tip: This tastes even better when you've allowed it to stand for a few hours, or overnight, to let the flavors meld together.