Nut-Free Engudai Wot
Dive into the rich and aromatic flavors of Nut-Free Engudai Wot, a delightful Ethiopian-inspired mushroom stew that's perfect for those seeking a nut-free twist on this traditional dish. Tender button mushrooms are simmered in a flavorful sauce made from caramelized onions, garlic, and fresh ginger, accented with the bold and spicy kick of berbere spice—Ethiopia’s signature seasoning blend. Tomato paste and vegetable broth create a luscious, velvety base, while a splash of lemon juice adds a bright finishing note. Garnished with fresh cilantro, this nut-free Engudai Wot is a soul-warming meal that pairs beautifully with injera, rice, or quinoa. With only 15 minutes of prep and an approachable 35-minute cook time, this vegan and gluten-free recipe is an easy and healthy way to explore the vibrant spices of Ethiopian cuisine.
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Recipe Information
Ingredients
- 3 tablespoons vegetable oil
- 2 cups, finely chopped red onion
- 4 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 2 tablespoons berbere spice blend
- 1 pound, sliced button mushrooms
- 3 tablespoons tomato paste
- 2 cups vegetable broth
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons, chopped fresh cilantro
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the finely chopped red onions and cook until they are caramelized, about 10-12 minutes. Stir occasionally to prevent burning.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the berbere spice blend and toast for about 1 minute with the onions, garlic, and ginger, stirring constantly until the spices are fragrant.
Mix in the sliced mushrooms and cook for about 5 minutes, until they begin to release their moisture.
Stir in the tomato paste, ensuring the mushrooms are well coated.
Gradually add the vegetable broth while stirring, ensuring the mixture is well blended.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes, or until the mixture thickens to your desired consistency.
Add lemon juice, salt, and ground black pepper; stir well and adjust seasoning to taste.
Remove from heat and let cool slightly before garnishing with chopped fresh cilantro.
Serve hot with injera, rice, or quinoa.
Nutrition Facts
Calories |
841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 26.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3568 mg | 155% | |
| Total Carbohydrate | 96.7 g | 35% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 36.6 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3468 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
