Vegan Doro Wat
Discover the hearty and flavorful wonders of Vegan Doro Wat, a plant-based twist on Ethiopia's iconic spicy chicken stew. This vibrant recipe swaps traditional meat for nutrient-packed brown lentils, juicy cremini mushrooms, and tender baby spinach simmered in a deeply aromatic broth infused with bold berbere spice and rich tomato paste. Perfectly balanced with hints of garlic, ginger, and a splash of zesty lemon juice, this dish delivers authentic depth while remaining wholesome and completely vegan. Ready in just over an hour, Vegan Doro Wat makes for a satisfying meal when served with injera, rice, or crusty bread. Packed with warming spices and fresh, colorful veggies, this stew is a must-try for fans of global cuisine and vegan recipes alike!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 3 cups yellow onions, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons berbere spice blend
- 3 tablespoons tomato paste
- 4 cups vegetable broth
- 1 cup brown lentils, rinsed
- 2 cups cremini mushrooms, sliced
- 1 red bell pepper, chopped
- 2 cups baby spinach
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onions and sauté until they are soft and golden brown, about 15 minutes. Stir occasionally to prevent burning.
Add the minced garlic and ginger to the onions and sauté for an additional 2 minutes until the mixture is fragrant.
Stir in the berbere spice blend and tomato paste, cooking for 3 minutes to allow the flavors to develop and the spices to toast slightly.
Pour in the vegetable broth and stir well, ensuring the tomato paste is fully dissolved. Bring the mixture to a boil.
Add the lentils, sliced mushrooms, and chopped red bell pepper to the pot. Reduce the heat to low, cover, and let simmer for 30 minutes, or until the lentils are tender.
Stir in the baby spinach, allowing it to wilt into the stew. Add lemon juice, salt, and black pepper, adjusting seasoning to taste.
Remove from heat and let the stew sit for 5 minutes to meld the flavors.
Serve hot, garnished with fresh cilantro. Enjoy with injera, rice, or crusty bread as desired.
Nutrition Facts
Calories |
1241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4315 mg | 188% | |
| Total Carbohydrate | 187.7 g | 68% | |
| Dietary Fiber | 49.5 g | 177% | |
| Total Sugars | 54.9 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 466 mg | 36% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 5010 mg | 107% | |
*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.
