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Vegan Doro Wat
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5 from 7 votes

Vegan Doro Wat

Course: Main
Cuisine: Ethiopian
Servings: 10 servings


  • 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
  • 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


  • 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.