Go Back
+ servings
Vegan Doro Wat
Print Recipe
5 from 7 votes

Vegan Doro Wat

Doro Wat is a spicy, highly aromatic stew from Ethiopia. For my vegan version, I stick with tradition to use the two flavor bases -- berbere spice mix and niter kibbeh -- but use "meaty" vegetables instead of the traditional meat. Vegan, nut-free, gluten-free.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Main
Cuisine: Ethiopian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 10 servings
Calories: 214kcal


For the niter kibbeh

For the Berbere spice mix

Other ingredients

  • 8 oz tempeh
  • Juice of ½ lemon
  • 1 ½ pounds mushrooms crimini or portobello, halved or quartered if large
  • 3 medium onions , finely chopped
  • 6 oz tomato paste
  • 1 cup dry white wine (optional)
  • 2 tablespoon ginger garlic paste
  • Salt to taste


  • Place the niter kibbeh ingredients in a small saucepan. 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.
  • Place the berbere spice mix ingredients in a spice blender and blend to a powder.
  • Sprinkle the juice of the lemon on the tempeh cubes and mix.
  • 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. Check and add salt as needed.
  • 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.


Calories: 214kcal | Carbohydrates: 13g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Potassium: 592mg | Fiber: 3g | Sugar: 5g | Vitamin A: 606IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 2mg