Soy-Free Engudai Wot
Dive into the rich and aromatic flavors of this Soy-Free Engudai Wot, a plant-based Ethiopian mushroom stew that’s both hearty and vibrant. Made with tender oyster mushrooms, slowly simmered in a deeply spiced sauce of berbere, turmeric, cumin, and tomato paste, this recipe captures the traditional essence of Engudai Wot while offering a soy-free twist. The base of finely sautéed onions, garlic, and ginger builds a savory depth, enhanced by vegetable broth and a bright finish of fresh parsley and a splash of lemon juice. Perfectly balanced and bursting with flavor, this gluten-free and vegan-friendly dish pairs beautifully with injera or fluffy rice, making it an irresistible comfort food for weeknight meals or special occasions. Easy to prepare in under an hour, this satisfying stew is a delightful way to bring authentic Ethiopian cuisine to your table.
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Recipe Information
Ingredients
- 500 grams Oyster mushrooms
- 3 tablespoons Olive oil
- 2 medium, finely chopped Red onions
- 4 minced Garlic cloves
- 1 tablespoon, minced Ginger
- 3 tablespoons Tomato paste
- 2 tablespoons Berbere spice
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 500 milliliters Vegetable broth
- 1 tablespoon Lemon juice
- 2 tablespoons, chopped Fresh parsley
Instructions
Clean and trim the oyster mushrooms, then cut them into bite-sized pieces.
Heat olive oil in a large pot over medium heat. Add the chopped onions and sauté until they become translucent, about 5-7 minutes.
Stir in the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.
Add the tomato paste, berbere spice, ground cumin, and turmeric to the pot. Mix well and let it cook for 3-4 minutes to awaken the spice flavors.
Introduce the oyster mushrooms to the pot, stirring to coat them in the spice mixture.
Pour the vegetable broth into the pot, ensuring the mushrooms are mostly submerged. Add salt and black pepper. Bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and allow it to simmer gently for 20-25 minutes until the mushrooms are tender and the stew thickens.
Remove the stew from heat, stir in the lemon juice, and adjust seasoning if necessary.
Garnish with fresh parsley and serve hot with your choice of injera or rice.
Nutrition Facts
Calories |
964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3694 mg | 161% | |
| Total Carbohydrate | 113.2 g | 41% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 40.9 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 4221 mg | 90% | |
*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.
