Vegan Doro Wat
Servings: 10 servings
Ingredients
- For the Niter Kibbeh:
- Combine in a saucepan:
- ½ cup extra virgin olive oil
- ¼ 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
- ⅛ 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:
- ¼ cup of dry , red chillies
- 1 tbsp paprika
- 1- inch stick cinnamon
- 1 tsp ground ginger powder
- ½ 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 ½ 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
Instructions
- Heat a large saucepan. Add the onions and stir. When the onions start looking dry, add ¼ 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.
- Now add the tomato paste, ginger and garlic and cook, stirring frequently, about 2-3 minutes.
- Add the Berbere, ½ cup of water, and the Niter Kibbeh. Stir to mix and bring the mixture to a boil.
- 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.
- Add the white wine, if you're using it, and simmer for another 10 minutes. If you're not adding wine, skip this step.
- 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.