Ethiopian Vegan Recipes

Ethiopian Vegan Recipes – I ate a lot of food during my trip to Ethiopia. The best version I tried used dates against a backdrop of rich injera drenched in a tomato and berbere sauce. The fir recipe below, while not quite the same (sometimes the placement is half the taste), is in memory of this dish. Rich dates are a genius addition because a) dates are a fruit and therefore a superfood, whatever that is, and b) sugar is a great fire extinguisher.

Injera can be made from barley, millet, wheat, sorghum, rice, wheat and teff flour. What you’re likely to find in restaurants in London is injera made from teff and wheat, or a combination of the two (most common). Gluten-free injera doesn’t last as well and starts to fall apart after a day (and doesn’t freeze either), making it ideal for eating.

Ethiopian Vegan Recipes

Ethiopian Vegan Recipes

If you are not sure where to find injera, ask at a local Ethiopian or Eritrean restaurant and they will probably sell it to you. I previously bought it from Adulis in Brixton for 70p each.

Ethiopian Diamond Restaurant

Firfir is a great way to use up day-old or stale injera, so reserve the driest bread for this recipe. The sweetness added by the dates softens the fiery burn of the berbere.

We use cookies to provide you with the best possible experience on our website. Express your consent either by continuing to use the site or by clicking the OK button. To learn more about cookies, see our privacy policy.OkEthiopia is a country full of contradictions. The only African nation to remain independent throughout its history, it is home to the largest population of livestock on the continent and one of the most vegan-friendly cuisines in the world. In addition, the Ethiopian Orthodox Church requires that every Wednesday and Friday be set aside as “fast days”, but not in the traditional sense of food deprivation. Instead, Ethiopians are eliminating all animal products from their diet these days, which means that many restaurants not only offer vegetarian dishes, but also list what is vegan (or can be vegan) on their menu. Be sure to wash before you arrive, as Ethiopian food is often eaten with your hands.

From tangy flatbreads to thick curries and refreshing salads, Ethiopian food is one of the tastiest cuisines on the planet. With our quick guide to this African delicacy, you’ll be introduced to a new culinary world without having to travel halfway across the globe.

Fermented grain mixed with water and then fried similar to crepes or pancakes. injera is the basis of Ethiopian dishes. Eaten several times a day and usually served family-style with large spoonfuls of savory dishes, injera is commonly made from a grain called teff and is full of nutrients such as protein, calcium, fiber and iron. Teff is naturally gluten-free, but many American restaurants mix in other grains to save money. Dishes are served with additional pieces of injera to scoop up delectable dishes such as steamed vegetables, spicy lentils or steamed chickpeas. The best part? Injera is always vegan.

Vegan Ethiopian Food » Vegan Rabbit

Berbere is a basic spice blend of hot red peppers and spices such as garlic, cardamom, cinnamon and paprika. It is most often added to spicy red sauces and stews, berbere can also be used in dressings or as a flavoring for the table. Buy a tasty side dish like a dried spice mix at Ethiopian grocery stores, specialty markets, or online, or make a paste at home. Berbere can also pack some heat, so proceed with caution.

The term that generally describes Ethiopian main dishes can vary from a thin curry to a thick stew. Eaten with injera and served in varying levels of spice, it can be divided into two main types. Kay, characterized by its red color and use of berbere, starts with red onion or shallot. The stock is then added along with the main ingredient (usually a type of legume) and thickened. Some of the most popular, often referred to simply as ‘wat’, are shiro, made from chickpeas, and misir, made from lentils. Alicha, which tends to be thick like a stew and doesn’t contain berbere (but can sometimes be spicy due to the added hot green chilies), starts with yellow onions. The stock and main ingredients (vegetables and sometimes pulses) are then added and allowed to thicken to a stew-like texture. Be sure to mention your vegan status when ordering these dishes as some may be prepared with ghee.

Salad is an unexpected but refreshing part of Ethiopian cuisine. Although the dish appears to be a standard salad dressing, the Ethiopian version feels like a cold, light complement to the thick, spicy wats. Dressings are not usually thick, and Ethiopian cooks choose Italian or citrus varieties. If you’re lucky, yours might even contain loads of berbere! These three Ethiopian stew recipes are simple and affordable, but the level of deliciousness in these dishes is off the charts. The first is a red lentil stew, the second is made from yellow peas and the third is made from spinach. Each stew is cooked with pureed fresh ginger and garlic and requires minimal effort. Serve over injera or your favorite flatbread, as Ethiopian food is traditionally eaten with the hands.

Ethiopian Vegan Recipes

Misir Wot: Calories: 530 | Carbohydrates: 29 g | Fats: 41g | Protein: 11g | Sugar: 1g | Sodium: 2 mg Ater Kik: Calories: 122 | Carbohydrates: 29 g | Fats: 0g | Protein: 10g | Sugar: 3g | Sodium: 21 mg Gomen Wot: Calories: 135 | Carbohydrates: 1g | Fats: 14g | Protein: 1g | Sugar: 1g | Sodium: 17 mg Note: Nutritional information for total calories. Does not include ginger-garlic mash, pepper and salt to taste Note: Information provided is based on available ingredients and preparation. It should not be considered a substitute for the advice of a nutritionist.

Ethiopian Lentil And Vegetable Stew

We are Melanie and Mark Sorrentino behind the Modest Dish blog. We danced together, got wedding rings tattooed on our fingers, and then moved into a 150 square foot house in the woods with no plumbing for a year. We have fun with all the ways to eat cheap vegan meals. Each recipe is simplified to the point of no return. It was definitely my most anticipated book of the year. I have always been fascinated by Ethiopian food. It has layers of complex flavors, just like Indian food, which cannot be immediately interpreted and requires a bit of know-how about the spices and methods used.

And this book demystifies all that. From the basics about spices, through the production of your own berbere and flavored oil to many authentic and fusion dishes. Flavored oil is highly addictive. It’s amazing how a couple of spices that I use quite often, in a combination that I haven’t used before (nigella and carom seeds!), in a way that I haven’t used often (slow simmering instead of the usual high heat tempering in Indian food), lead to a deep complex taste.

I made the berbere paste and flavored oil and planned the menu for the next day! Mushrooms in a Rosemary Onion Wine Sauce, Red Lentils in a Spicy Sauce, Ethiopian Roasted Brussel Sprouts and Brown Lentils in a Fresh Garlic Ginger Sauce and Freshly Made Injera!

That was one feast! I have many recipes marked in my book to try, such as Awaze tofu, azifa salad, butecha, tofu dumplings. lots more lentil and pea dishes and teff cookies!

Ethiopian Lentils {misir Wat}

Ethnic food makes it easy to eat a lentil and vegetable heavy vegan meal. Or so I think, because you know I love Indian food for the same reason. It is aromatic. It’s easy or happens easily with a small initial pantry and time investment. It’s generally flexible to play around with once you get the hang of it. Spices are generally used in other cuisines such as Indian and Mediterranean. I didn’t have to go to any special store for the book. I already have an extensive Indian pantry :). I also had teff from my gf baking experiments.

I add flavored oil to our tofu stir-fries and easy weekday jams! It’s just amazing. Chapters include tips, equipment, grocery list (which is great for quickly stocking your pantry), basics, breakfast, appetizers, spicy sauces, mild sauces, legume smooth sauces, cooked and cold vegetables, injera-based dishes, chips, gnocchi and vegetarian protein, drinks and sweets.

If you are sensitive to spices or foods that contain a lot of spices and oil, use flavored oil within a week.

Ethiopian Vegan Recipes

If you haven’t tried Ethiopian yet, serve it differently. We serve drier lentils with roasted vegetables and cooked cereals, spicy lentils are served as a soup with crackers or croutons.

Ethiopian Tofu Scramble

I also made injera from scratch from the book. A whole ersho of yeast and days and days of fermentation. Towards the end, on the last day of fermentation, I added some plain white flour instead of all the teff and got a lovely porous Injera. Soft, delicious and perfect.

Luckily, I can get as much Injera as I want. I have several Ethiopian restaurants within 10 blocks!


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