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Vegan Doro Wat Recipe

Vegan Doro Wat is a popular Ethiopian Curries
Author :
On :
Friday, 28 July, 2017
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Ethiopian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 6
Rated 4 based on 100 votes

Take a look at more Curries Recipes. You may also want to try Healthy Curried Corn, Best Prawn Creole, Easy Soya Urundai Kuzhambu


  • For the Niter Kibbeh:
  • 1/2 cup - extra virgin Olive oil
  • 1/4 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
  • 1/8 tsp - grated Nutmeg
  • 3 Cloves - green Cardamom
  • For the Berbere:
  • 1/4 cup of dry Red Chillies
  • 1 tbsp paprika
  • 1-inch stick Cinnamon
  • 1 tsp ground Ginger powder
  • 1/2 tsp Coriander seeds
  • 3 Cloves
  • 2 berries of allspice
  • 1 tsp grated Nutmeg
  • Other ingredients:
  • 1 8-oz packet - tempeh, cubed and sprinkled with juice of half a Lemon (or just use vegetables of choice)
  • 1.5 pounds of cremini or portabella mushrooms, halved or quartered
  • 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
  • How to Make Vegan Doro Wat:

    1. For the Niter Kibbeh:
    2. Combine all the ingredients in a saucepan and place over medium heat.
    3. When it starts to bubble, reduce heat and let the oil simmer for about 20-25 minutes.
    4. Pass through a sieve and reserve the oil.
    5. For the Berbere: Process to a fine powder and set aside.
    6. Heat a large saucepan. Add the onions and stir.
    7. When the onions start looking dry, add 1/4 cup of water and cook until the mixture dries up.
    8. 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.
    9. Now add the tomato paste, ginger and garlic and cook, stirring frequently, about 2-3 minutes.
    10. Add the Berbere, 1/2 cup of water, and the Niter Kibbeh. Stir to mix and bring the mixture to a boil.
    11. Add the mushrooms and tempeh and stir well.
    12. 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.
    13. Add the white wine, if you're using it, and simmer for another 10 minutes. If you're not adding wine, skip this step.
    14. Serve hot over rice or with some crusty bread.
    15. Recipe courtesy: Holy Cow Vegan


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