Vegan Doro Wat

Recipe by
Total Time:
2 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 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

  • For the Niter Kibbeh:
  • Combine all the ingredients in a saucepan and place 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: Process to a fine powder and set aside.
  • Heat a large saucepan. Add the onions and stir.
  • When the onions start looking dry, add 1/4 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.
  • Now add the tomato paste, ginger and garlic and cook, stirring frequently, about 2-3 minutes.
  • Add the Berbere, 1/2 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.
  • Recipe courtesy: Holy Cow Vegan