Discover the bold flavors and vibrant colors of Ethiopian cuisine with these 18 delicious vegan recipes. From hearty stews to flavorful salads, we’ve gathered a collection of traditional dishes that just happen to be plant-based. And who says you can’t have it all – flavor, spice, and variety? With our vegan Ethiopian recipe roundup, you’ll be transported to the bustling streets of Addis Ababa with every bite. From spicy red lentil stews to tangy collard green salads, we’ve got you covered. So get ready to explore the flavors of Ethiopia in a whole new way – vegan-style!
Spicy Misir Wot (Red Lentil Stew)
A classic Ethiopian dish, Spicy Misir Wot is a flavorful and aromatic stew made with red lentils, onions, garlic, ginger, and spices. This recipe serves 4-6 people.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 inches fresh ginger, grated
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
– 2 cups water or red wine (optional)
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, heat the oil over medium heat.
2. Add onions, garlic, and ginger; cook until the onions are translucent.
3. Add cumin, paprika, turmeric, and cayenne pepper; stir well.
4. Add lentils, salt, and black pepper; stir to combine.
5. Pour in water or red wine (if using); bring to a boil.
6. Reduce heat to low and simmer for 30-40 minutes or until the lentils are tender.
7. Serve hot, garnished with cilantro leaves.
Cooking Time: 30-40 minutes
Ye’abesha Gomen (Ethiopian Collard Greens)
In Ethiopia, collard greens are a staple ingredient in many traditional dishes, including this flavorful and nutritious recipe. Ye’abesha Gomen is a popular side dish that pairs well with injera bread and various stews.
Ingredients:
– 1 bunch of collard greens, chopped
– 2 tablespoons of vegetable oil
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon of ground ginger
– Salt and black pepper to taste
– 2 tablespoons of berbere spice (optional)
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the garlic, ginger, salt, and black pepper. Stir well.
4. Add the collard greens to the pot, stirring well to combine with the spice mixture.
5. Cook for 15-20 minutes or until the greens are tender.
6. Serve hot with injera bread or as a side dish.
Cooking Time: 15-20 minutes
Atakilt Wat (Cabbage and Potato Stew)
A hearty and flavorful stew from Ethiopia, Atakilt Wat is a staple comfort food that warms the soul. This simple yet satisfying recipe combines tender cabbage, potatoes, onions, and spices for a delightful meal.
Ingredients:
– 1 large onion, chopped
– 2 medium-sized potatoes, peeled and diced
– 1 medium-sized cabbage, chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the diced potatoes, chopped cabbage, minced garlic, cumin, paprika, salt, and black pepper. Stir well to combine.
4. Cook for an additional 20-25 minutes or until the vegetables are tender and the flavors have melded together.
5. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 30-40 minutes
Shiro Wat (Chickpea Flour Stew)
A traditional Japanese stew originating from the Hokkaido region, Shiro Wat is a comforting and nutritious dish made with chickpea flour, vegetables, and aromatics. This recipe is perfect for a cozy night in or as a unique dinner party offering.
Ingredients:
– 2 tablespoons of chickpea flour
– 2 cups of water
– 1 medium-sized onion, thinly sliced
– 2 cloves of garlic, minced
– 1 medium-sized carrot, peeled and grated
– 1/4 cup of soy sauce
– 1/4 cup of sake (Japanese rice wine) or dry white wine
– 1 tablespoon of sesame oil
– Salt to taste
Instructions:
1. In a large pot, whisk together the chickpea flour and water until smooth.
2. Add the sliced onion, minced garlic, grated carrot, soy sauce, sake, and sesame oil. Whisk until well combined.
3. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 20-25 minutes or until the stew has thickened slightly.
4. Season with salt to taste.
5. Serve hot, garnished with chopped green onions and toasted sesame seeds if desired.
Cooking Time: 25-30 minutes
Azifa (Ethiopian Lentil Salad)
A traditional Ethiopian dish, Azifa is a flavorful and nutritious salad made with red lentils, onions, garlic, and spices. This recipe serves 4-6 people.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1/2 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
– 2 tablespoons white wine vinegar (optional)
– Chopped fresh cilantro, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 8 hours or overnight. Drain and set aside.
2. Heat the oil in a large saucepan over medium heat. Add the onions and cook until they are translucent, about 5 minutes.
3. Add the garlic, cumin, paprika, salt, and pepper to the saucepan. Cook for an additional minute.
4. Add the lentils to the saucepan and stir to combine with the onion mixture.
5. Add enough water to the saucepan to cover the lentils by about 2 inches. Bring to a boil, then reduce the heat and simmer until the lentils are tender, about 20-25 minutes.
6. Fluff the lentil mixture with a fork and stir in the vinegar (if using).
7. Serve warm or at room temperature, garnished with chopped cilantro.
Cooking Time: 30-35 minutes
Kik Alicha (Yellow Split Pea Stew)
A traditional Ethiopian comfort food, Kik Alicha is a flavorful and nutritious stew made with yellow split peas, onions, garlic, and spices. This recipe is perfect for a cozy evening meal or as a side dish.
Ingredients:
– 1 cup dried yellow split peas
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper, to taste
– 4 cups water
– 2 tablespoons vegetable oil
Instructions:
1. Rinse the split peas and soak them in water for at least 8 hours or overnight.
2. Drain and rinse the soaked peas.
3. In a large pot, heat the oil over medium heat. Add the chopped onions and cook until they are translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the split peas, cumin, paprika, salt, and black pepper. Stir well to combine.
6. Pour in the water and bring the mixture to a boil.
7. Reduce heat to low and simmer, covered, for 30-40 minutes or until the peas are tender.
8. Serve hot with injera bread or over rice.
Cooking Time: 45-50 minutes
Fasolia (Ethiopian Green Bean Dish)
A classic Ethiopian side dish made with tender green beans, onions, garlic, and spices, Fasolia is a flavorful and nutritious accompaniment to any meal.
Ingredients:
– 1 pound fresh green beans, trimmed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and black pepper, to taste
– 2 tablespoons berbere spice (or substitute with a combination of paprika, cayenne pepper, and turmeric)
Instructions:
1. Heat the oil in a large skillet over medium heat.
2. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the green beans, cumin, coriander, salt, black pepper, and berbere spice (or substitute).
5. Cook, stirring occasionally, until the green beans are tender but still crisp, about 10-12 minutes.
6. Serve hot.
Cooking Time: 15-17 minutes
Tikil Gomen (Ethiopian Cabbage and Carrot Stir-Fry)
In this classic Ethiopian dish, tender cabbage and carrots are sautéed with onions, garlic, and spices to create a delicious and nutritious stir-fry. Serve as a side dish or add to injera bread for a satisfying meal.
Ingredients:
– 1 medium-sized cabbage, shredded
– 2 medium-sized carrots, peeled and grated
– 1 small onion, finely chopped
– 3 cloves of garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt and black pepper, to taste
– 2 tablespoons berbere spice mix (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic, cumin, turmeric, salt, and black pepper. Cook for an additional minute.
4. Add the shredded cabbage and grated carrots. Stir-fry until the vegetables are tender, about 5-7 minutes.
5. Taste and adjust seasoning as needed. If desired, add berbere spice mix and stir well.
Cooking Time: 15-20 minutes
Ye’ater Kik Alicha (Mild Split Pea Stew)
A classic Ethiopian comfort food, Ye’ater Kik Alicha is a hearty and flavorful stew made with split peas, onions, garlic, and spices. This mild version is perfect for those who prefer a less spicy dish.
Ingredients:
– 1 cup dried split peas
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon paprika
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
– 2 cups water
Instructions:
1. Rinse the split peas and soak them in water for at least 8 hours or overnight.
2. Drain and rinse the peas again. Set aside.
3. Heat the oil in a large saucepan over medium heat. Add the chopped onions and cook until softened, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Stir in the cumin, turmeric, paprika, salt, and black pepper. Cook for 1 minute.
6. Add the soaked peas, water, and cooked onion mixture to the saucepan. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the peas are tender.
Cooking Time: 30-35 minutes
Ye’bedergan Tibs (Spicy Eggplant Stir-Fry)
A flavorful and spicy Ethiopian dish made with tender eggplant, savory spices, and a hint of heat. Perfect for a quick and delicious weeknight dinner or as an accompaniment to other traditional Ethiopian dishes.
Ingredients:
– 2 medium-sized eggplants, sliced into 1-inch thick rounds
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon berbere spice (or substitute with a combination of paprika and chili powder)
– Salt and pepper to taste
– 1/4 cup water or vegetable broth
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add eggplant slices; cook for 5-6 minutes per side, or until tender.
4. Add cumin, berbere spice, salt, and pepper. Stir well to combine.
5. Add water or broth and stir-fry for an additional 2-3 minutes.
Cooking Time: 15-20 minutes
Ye’shimbra Asa (Chickpea Flour Flatbread)
A traditional Ethiopian flatbread, Ye’shimbra Asa is a staple in many households. This recipe uses chickpea flour to create a crispy and slightly sweet flatbread.
Ingredients:
– 2 cups chickpea flour
– 1/4 teaspoon salt
– 1/4 cup water
– 1 tablespoon vegetable oil
Instructions:
1. In a large mixing bowl, combine the chickpea flour and salt.
2. Gradually add in the water and mix until a dough forms. The consistency should be slightly sticky.
3. Knead the dough for 5-7 minutes until it becomes smooth and pliable.
4. Divide the dough into 6-8 equal portions, depending on desired flatbread size.
5. Roll out each portion into a thin circle, about 1/8 inch thick.
6. Heat the vegetable oil in a non-stick skillet over medium heat.
7. Cook the flatbreads for 30 seconds to 1 minute per side, or until they are golden brown and crispy.
Cooking Time: 10-12 minutes
Ye’tikil Gomen Fitfit (Cabbage and Injera Salad)
This traditional Ethiopian salad is a refreshing and flavorful combination of shredded cabbage, crispy injera bread, and spices. Perfect as a side dish or light meal.
Ingredients:
– 1 medium head of cabbage, shredded
– 2 cups of torn injera bread
– 2 tablespoons of vegetable oil
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon of ground cumin
– Salt and black pepper to taste
– 2 tablespoons of white vinegar or lemon juice (optional)
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the shredded cabbage and cook until slightly wilted, about 5 minutes.
5. Stir in the torn injera bread, cumin, salt, and black pepper.
6. Serve warm or at room temperature, garnished with a squeeze of lemon juice or vinegar if desired.
Cooking Time: 15-20 minutes
Ye’misser Wot (Spicy Red Lentil Curry)
This Ethiopian-inspired curry recipe combines the comforting warmth of red lentils with a spicy kick, perfect for a cozy evening meal. With its rich flavors and aroma, Ye’misser Wot is sure to become a staple in your kitchen.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon berbere spice mix (or substitute with curry powder)
– 1/2 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1 can diced tomatoes
– 2 cups vegetable broth
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until softened (5 minutes).
2. Add garlic, ginger, berbere spice mix, cumin, paprika, and cayenne pepper. Cook for 1 minute.
3. Add lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Season with salt and black pepper to taste.
Cooking Time: 35-40 minutes
Ye’kaysir Selata (Ethiopian Beet Salad)
This vibrant salad is a staple in Ethiopian cuisine, perfect for hot days or as a refreshing side dish. With its sweet and tangy flavors, it’s sure to become a favorite.
Ingredients:
– 2 large beets
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped scallions (green onions)
– 2 cloves garlic, minced
– 2 tablespoons white wine vinegar
– 1 tablespoon lemon juice
– Salt and black pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. Let the beets cool, then peel and dice them into small pieces.
3. In a large bowl, combine the cooled beets, cilantro, scallions, garlic, vinegar, lemon juice, salt, and black pepper.
4. Drizzle the olive oil over the salad and toss to combine.
5. Serve at room temperature or chilled.
Cooking Time: 45-50 minutes
Ye’dinich Wat (Potato and Carrot Stew)
A hearty and comforting Ethiopian stew made with tender potatoes, carrots, onions, and spices.
Ingredients:
– 2 large potatoes, peeled and diced
– 4 medium-sized carrots, peeled and sliced
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced potatoes, sliced carrots, cumin, coriander, turmeric, salt, and black pepper. Stir well to combine.
5. Pour in enough water to cover the vegetables and bring to a boil.
6. Reduce heat to low and simmer, covered, for 30-40 minutes or until the vegetables are tender.
Cooking Time: 40 minutes
Ye’atakilt Alicha (Mild Cabbage and Potato Stew)
Ye’atakilt Alicha is a traditional Ethiopian stew that’s both comforting and flavorful. This mild and aromatic dish is a staple in many Ethiopian households, and is often served with injera bread or rice.
Ingredients:
– 1 large onion, chopped
– 2 medium-sized potatoes, peeled and diced
– 1 head of cabbage, shredded
– 2 cloves of garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper, to taste
– 4 cups water
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the potatoes, cabbage, garlic, cumin, paprika, salt, and pepper. Stir well.
4. Pour in the water and bring to a boil.
5. Reduce heat to low and simmer for 30-40 minutes or until the vegetables are tender.
6. Serve hot with injera bread or rice.
Cooking Time: 45 minutes
Ye’bamya (Okra Stew with Ethiopian Spices)
A flavorful and aromatic stew originating from Ethiopia, Ye’bamya is a popular dish made with okra, onions, garlic, and spices. This hearty stew is perfect for a chilly evening or as a side dish.
Ingredients:
– 1 lb okra, chopped
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– 1/4 tsp red pepper flakes (optional)
– Salt and black pepper, to taste
– 2 tbsp vegetable oil
– 2 cups water or beef broth
Instructions:
1. Heat the oil in a large saucepan over medium heat.
2. Add onions and cook until they start to brown (5-7 minutes).
3. Add garlic and cook for an additional minute.
4. Stir in cumin, coriander, turmeric, and red pepper flakes (if using). Cook for 1 minute.
5. Add okra, salt, and black pepper. Stir well.
6. Pour in water or broth, bringing the mixture to a boil.
7. Reduce heat to low, cover, and simmer for 20-25 minutes, or until okra is tender.
Cooking Time: 25-30 minutes
Ye’suf Fitfit (Tomato and Injera Salad)
A refreshing and flavorful Ethiopian-inspired salad that combines the sweetness of tomatoes with the tanginess of injera bread. Perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 2 cups cherry tomatoes, halved
– 1/2 cup crumbled injera bread (Ethiopian flatbread)
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the cherry tomatoes and crumbled injera bread.
2. Sprinkle the chopped cilantro over the top of the salad.
3. Drizzle the lemon juice and olive oil over the salad, tossing gently to combine.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: None (no cooking required)
Summary
Get ready to spice up your kitchen with these 18 authentic vegan Ethiopian recipes! From hearty stews like Spicy Misir Wot (Red Lentil Stew) and Atakilt Wat (Cabbage and Potato Stew), to flavorful salads like Azifa (Ethiopian Lentil Salad) and Ye’suf Fitfit (Tomato and Injera Salad), there’s something for everyone. Discover the rich flavors of Ethiopian cuisine with recipes that showcase the country’s beloved spices, grains, and legumes. Perfect for vegans and non-vegans alike, these dishes are sure to transport your taste buds to the vibrant streets of Addis Ababa.
