Discover the bold flavors and vibrant spices of Ethiopia with these 18 delicious vegan recipes. From hearty stews to flavorful salads, these authentic dishes will transport your taste buds to the Horn of Africa. With a rich history of vegetarian and vegan traditions, Ethiopian cuisine offers a unique blend of Mediterranean, African, and Middle Eastern flavors that is sure to delight.
In this article, we’ll explore a variety of mouth-watering recipes that showcase the best of Ethiopian cooking, from spicy lentil stews to flavorful salads and savory breads. Whether you’re looking for a quick weeknight dinner or a special occasion meal, these vegan Ethiopian recipes are sure to satisfy your cravings.
Spicy Lentil Wat
Spicy Lentil Wat Recipe
A hearty and aromatic Ethiopian-inspired stew made with red lentils, onions, garlic, and a hint of spice
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red pepper flakes (or more to taste)
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, sauté the onions and garlic until softened.
2. Add the cumin, coriander, cinnamon, turmeric, and red pepper flakes. Cook for 1 minute.
3. Add the lentils, diced tomatoes, and vegetable broth. Season with salt and black pepper.
4. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30-40 minutes
Ethiopian Cabbage Stew
This hearty and flavorful stew is a staple of Ethiopian cuisine, made with tender cabbage, aromatic spices, and protein-rich beans. Gomen Be Sega is a comforting dish that’s perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 medium head of cabbage, chopped
– 1 cup dried kidney beans, soaked overnight and drained
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon turmeric
– Salt and pepper to taste
– 2 cups water
– 2 tablespoons berbere spice mix (or substitute with a mixture of paprika, garlic powder, and cayenne pepper)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, turmeric, salt, and pepper. Cook for 1 minute.
3. Add cabbage, beans, water, and berbere spice mix. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until cabbage is tender.
4. Serve hot with injera bread (Ethiopian flatbread) or over rice.
Cooking Time: 45-50 minutes
Vegan Misir Alicha
Misir Alicha, a staple dish in Ethiopian cuisine, is now easily adaptable to vegan dietary preferences. This hearty lentil stew is flavored with onions, garlic, and spices, making it a perfect comfort food for any occasion.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (optional)
– Salt and black pepper to taste
– 2 cups vegetable broth
– 2 tablespoons olive oil
Instructions:
1. Heat the oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, cumin, coriander, turmeric, and cayenne (if using). Cook for an additional minute.
3. Add lentils, broth, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 30-40 minutes or until lentils are tender.
Cooking Time: 40 minutes
Kik Alicha with Turmeric
Kik Alicha with Turmeric Recipe
This traditional Ethiopian spice stew is a flavorful and aromatic dish, perfect for any occasion. Kik Alicha, which translates to “chickpea stew”, is a popular comfort food in Ethiopia.
- Ingredients:
- 1 cup chickpeas
- 2 medium onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- Instructions:
- In a large pan, heat the oil over medium heat.
- Add the onions and cook until softened, about 5 minutes.
- Add the garlic and cook for an additional minute.
- Add the chickpeas, turmeric, cumin, paprika, salt, and black pepper. Stir well to combine.
- Cook for 10-12 minutes or until the flavors have melded together and the stew has thickened slightly.
- Cooking Time: 15-20 minutes
Atakilt Wat with Carrots and Potatoes
Atakilt Wat with Carrots and Potatoes: A Delicious Ethiopian Stew
This hearty stew is a staple of Ethiopian cuisine, typically served with injera bread or rice. Atakilt Wat combines the natural sweetness of carrots and potatoes with the savory flavors of onions, garlic, and spices.
Ingredients:
– 2 large carrots, peeled and chopped
– 2-3 medium-sized potatoes, peeled and chopped
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 cups water or broth
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large pot over medium heat. Add the onions and cook until softened, about 5 minutes.
2. Add the garlic, cumin, paprika, salt, and pepper. Cook for an additional minute.
3. Add the chopped carrots and potatoes, stirring well to combine. Pour in the water or broth, bringing the mixture to a boil.
4. Reduce heat to low and simmer, covered, for 30-40 minutes or until the vegetables are tender.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 30-40 minutes
Shiro Wat with Chickpea Flour
This comforting and nutritious soup is a popular Japanese comfort food, made with chickpea flour as a substitute for traditional wheat flour. The result is a creamy and flavorful broth that’s perfect for a cozy night in.
Ingredients:
– 1 cup chickpea flour
– 4 cups vegetable or chicken broth
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 1 small onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, whisk together chickpea flour and 2 cups of broth until smooth.
2. Add soy sauce, sesame oil, onion, and garlic. Whisk until well combined.
3. Bring mixture to a boil, then reduce heat and simmer for 10-12 minutes or until the soup has thickened slightly.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with green onions or grated daikon if desired.
Cooking Time: 15-20 minutes
Ethiopian Green Bean Stew
This flavorful stew, known as “Gomen Be Sega” in Amharic, is a beloved dish in Ethiopian cuisine. It’s a hearty and comforting recipe that combines tender green beans with aromatic spices.
Ingredients:
– 1 pound fresh green beans, trimmed
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon turmeric
– Salt and black pepper to taste
– 2 cups water
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion and garlic; sauté until softened, about 5 minutes.
3. Add the green beans, cumin, paprika, turmeric, salt, and pepper. Stir to combine.
4. Pour in the water and bring the mixture to a boil.
5. Reduce the heat to low and simmer, covered, for 20-25 minutes or until the green beans are tender.
Cooking Time: 25-30 minutes
Vegan Gomen Wat
Gomen wat, a traditional Ethiopian stew, is typically made with meat or chicken. This vegan version retains the same rich and spicy flavors while using plant-based ingredients.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup red lentils, rinsed and drained
– 1 cup vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– 2 tablespoons chopped fresh cilantro (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and garlic; cook until the onion is translucent, about 5 minutes.
3. Add the lentils, vegetable broth, cumin, paprika, turmeric, salt, and pepper. Stir well.
4. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the lentils are tender.
5. Taste and adjust the seasoning as needed.
6. Garnish with cilantro, if desired.
Cooking Time: 30-40 minutes
Spicy Tomato and Onion Stew
A flavorful and aromatic stew that combines the sweetness of tomatoes with the spiciness of red pepper flakes, all wrapped up in a rich onion broth.
Ingredients:
– 2 medium onions, chopped
– 3 cups fresh tomatoes (or 1 can diced tomatoes), chopped
– 2 teaspoons olive oil
– 1 teaspoon red pepper flakes
– 1 bay leaf
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onions and cook until they’re translucent, about 5 minutes.
3. Add the red pepper flakes and cook for an additional minute.
4. Add the chopped tomatoes, bay leaf, salt, and pepper. Stir to combine.
5. Pour in the vegetable broth and bring the mixture to a simmer.
6. Reduce heat to low and let stew cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
Serve: Hot, garnished with fresh herbs if desired.
Ethiopian Lentil Sambusa
Sambusa is a popular Ethiopian street food, typically filled with spices, meat or lentils. This recipe offers a vegetarian twist on the classic, featuring red lentils, onions, garlic, and a blend of warming spices.
Ingredients:
• 1 cup dried red lentils, rinsed and drained
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste
• 2 tablespoons vegetable oil
• 10-12 Sambusa wrappers (usually found in international markets or online)
• Optional: chopped fresh cilantro for garnish
Instructions:
1. Cook the lentils according to package instructions. Drain and set aside.
2. Heat the oil in a pan over medium heat. Add the onion, garlic, cumin, turmeric, and cayenne pepper. Cook until the onion is translucent (5-7 minutes).
3. Add the cooked lentils to the pan and stir well. Season with salt and black pepper to taste.
4. Lay a Sambusa wrapper on a flat surface. Place about 1 tablespoon of the lentil mixture in the center.
5. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up the sambusa to form a triangle. Repeat with remaining wrappers and filling.
6. Cook the sambusas in hot oil (about 2-3 minutes per side) or bake at 375°F for about 15-20 minutes.
Cooking Time: 30-40 minutes (including preparation time)
Vegan Doro Wat with Mushrooms
This recipe is a plant-based twist on the traditional Ethiopian dish, Doro Wat. The addition of mushrooms adds an earthy depth to the rich and spicy stew.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) diced tomatoes
– 2 cups vegetable broth
– 1 tablespoon tomato paste
– Salt and black pepper, to taste
– Fresh parsley or cilantro, for garnish
Instructions:
1. Heat the oil in a large saucepan over medium heat.
2. Add the onion and cook until softened, about 3 minutes.
3. Add the mushrooms, garlic, ginger, cumin, paprika, and cayenne pepper. Cook until the mushrooms release their liquid and start to brown, about 5 minutes.
4. Stir in the diced tomatoes, vegetable broth, and tomato paste.
5. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
6. Season with salt and black pepper to taste.
7. Serve hot, garnished with fresh parsley or cilantro.
Cooking Time: 25-30 minutes
Azifa with Green Lentils
This traditional West African dish is a hearty and flavorful one-pot meal, perfect for a quick weeknight dinner or weekend brunch. This recipe combines the nutty flavor of green lentils with aromatic spices and vegetables.
Ingredients:
– 1 cup dried green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are tender, about 5 minutes.
3. Add the cumin, paprika, salt, and black pepper; stir for 1 minute.
4. Add the green lentils and water or broth; bring to a boil.
5. Reduce heat to low and simmer, covered, for 30-40 minutes or until the lentils are tender.
Cooking Time: 45 minutes
Ethiopian Beetroot Salad
A vibrant and flavorful salad that combines the natural sweetness of beets with the tanginess of onions and spices, perfect for a light and refreshing meal or as a side dish.
Ingredients:
– 2 large beetroots, peeled and diced
– 1 medium onion, thinly sliced
– 1/4 cup red wine vinegar
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and black pepper, to taste
– Chopped fresh parsley or cilantro, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the beets on a baking sheet, drizzle with olive oil, and season with salt and black pepper.
3. Roast the beets in the preheated oven for about 45 minutes, or until they are tender when pierced with a fork.
4. Meanwhile, combine the sliced onion, red wine vinegar, cumin, coriander, salt, and black pepper in a bowl.
5. Once the beets are cooked, let them cool slightly before peeling and chopping them into small pieces.
6. Combine the chopped beets with the onion mixture and toss to coat.
7. Serve warm or at room temperature, garnished with chopped parsley or cilantro if desired.
Cooking Time: 45 minutes
Vegan Timatim Fitfit
Timatim Fitfit, a traditional Ethiopian dish, gets a vegan makeover! This flavorful and spicy stew is a staple in many Ethiopian households, and now you can enjoy it without the meat.
Ingredients:
– 1 cup split red lentils
– 2 cups water or vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon berbere spice mix (or to taste)
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. In a medium pot, combine lentils and water or broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
2. Heat oil in a large pan over medium-high heat. Add onion and garlic; cook until onion is translucent, about 5 minutes.
3. Add berbere spice mix, cumin, salt, and pepper. Cook for 1 minute, stirring constantly.
4. Stir in cooked lentils, adding more water if needed to achieve desired consistency.
5. Simmer stew for an additional 10-15 minutes or until flavors have melded together.
Cooking Time: 45 minutes
Enjoy your delicious Vegan Timatim Fitfit!
Ethiopian Spiced Rice Pilaf
A flavorful and aromatic pilaf that combines the warmth of Ethiopian spices with the comfort of fluffy rice.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 1 teaspoon grated fresh ginger
– 1/2 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon paprika
– Salt, to taste
– 1/4 cup chopped fresh parsley or cilantro (optional)
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the grated ginger, cumin, turmeric, paprika, and salt. Cook for an additional minute, stirring constantly.
4. Add the rice to the saucepan and stir to combine with the spice mixture. Cook for 1-2 minutes, until the rice is well coated.
5. Add the water to the saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is cooked.
6. Fluff the pilaf with a fork and garnish with chopped parsley or cilantro, if desired.
Cooking Time: 20 minutes
Ye’abesha Gomen with Kale
This classic Ethiopian dish is a flavorful and spicy stew made with collard greens (gomen) and kale, typically served with injera bread. Ye’abesha Gomen is a staple in many Ethiopian households and is often enjoyed during special occasions.
Ingredients:
– 1 bunch of kale, stems removed and chopped
– 2 cups of collard greens (or substitute with mustard or turnip greens)
– 2 tablespoons of vegetable oil
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon of ground cumin
– 1 teaspoon of turmeric powder
– 1/2 teaspoon of ground cinnamon
– Salt and black pepper to taste
– 2 cups of water
– 2 tablespoons of berbere spice (optional)
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion, garlic, cumin, turmeric, and cinnamon; cook until onion is translucent.
3. Add kale and collard greens; stir well to combine.
4. Pour in water and bring mixture to a boil.
5. Reduce heat and simmer for 20-25 minutes or until greens are tender.
6. Season with salt, black pepper, and berbere spice (if using).
7. Serve hot over injera bread.
Cooking Time: 20-25 minutes
Vegan Ethiopian Injera Flatbread
Injera, a staple flatbread in Ethiopian cuisine, is made with teff flour and has a unique sourdough-like texture. This vegan version uses alternative flours to replicate the traditional flavor and texture.
Ingredients:
– 2 cups all-purpose flour
– 1 cup whole wheat flour
– 1/2 cup chickpea flour
– 1/4 teaspoon active dry yeast (vegan)
– 1/2 teaspoon salt
– 1/2 cup lukewarm water
– 1 tablespoon apple cider vinegar
Instructions:
1. In a large mixing bowl, combine flours, yeast, and salt.
2. Gradually add lukewarm water and mix until a smooth batter forms.
3. Add apple cider vinegar and stir well.
4. Cover the bowl with a clean cloth and let it rest in a warm place for 24-48 hours to ferment and sour.
5. Preheat a non-stick skillet or injera pan over medium heat.
6. Pour a small amount of batter onto the skillet, spreading evenly to form a thin layer.
7. Cook for 1-2 minutes, until the edges start to curl and the surface is dry.
8. Flip and cook for another minute.
9. Repeat with remaining batter.
Cooking Time: 30-45 minutes (depending on the number of injera you make)
Ethiopian Spiced Roasted Chickpeas
Experience the bold flavors of Ethiopia with this simple and aromatic snack. Crunchy roasted chickpeas infused with a blend of spices will transport your taste buds to the vibrant markets of Addis Ababa.
Ingredients:
– 1 can chickpeas, drained and rinsed
– 2 tbsp olive oil
– 1 tsp berbere spice blend (or substitute with a mix of paprika, garlic powder, and cumin)
– 1/2 tsp ground cardamom
– 1/4 tsp cayenne pepper
– Salt to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a bowl, whisk together olive oil, berbere spice blend, cardamom, and cayenne pepper.
3. Add the chickpeas and toss to coat evenly with the spice mixture.
4. Spread the chickpeas in a single layer on a baking sheet.
5. Roast for 30-40 minutes or until crispy and golden brown, shaking the pan halfway through.
6. Season with salt to taste.
7. Garnish with fresh parsley or cilantro, if desired.
Cooking Time: 30-40 minutes
Summary
Discover the bold flavors and vibrant spices of Ethiopian cuisine with these 18 delicious vegan recipes. From spicy lentil wats to flavorful stews, salads, and breads, this collection showcases the rich culinary heritage of Ethiopia. Try your hand at making Spicy Lentil Wat, Ethiopian Cabbage Stew, Vegan Misir Alicha, and many more authentic dishes that are sure to delight your taste buds.
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