Vegetarian Engudai Wot
Dive into the rich, bold flavors of Ethiopian cuisine with this Vegetarian Engudai Wot, a hearty mushroom stew seasoned with authentic berbere spice for a fiery kick. Perfectly balanced with the earthy richness of button mushrooms, aromatic ginger, garlic, and a splash of zesty lemon juice, this recipe delivers layers of flavor in every bite. Simmered to perfection in a velvety tomato-based sauce, the dish is both comforting and vibrant, offering a true taste of Ethiopian spice on your plate. Quick to prepare, yet deeply satisfying, it's an excellent vegan-friendly option served alongside traditional injera or a bed of fluffy rice. Boost your dinner rotation with this savory, gluten-free delight—perfect for fans of global cuisine and bold flavors!
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Recipe Information
Ingredients
- 500 grams button mushrooms
- 1 large red onion
- 3 units garlic cloves
- 1 tablespoon ginger
- 3 tablespoons olive oil
- 2 tablespoons berbere spice
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh coriander
Instructions
Clean the mushrooms with a damp paper towel to remove any dirt. Slice them into thick pieces and set aside.
Finely chop the red onion and mince the garlic cloves.
Grate the ginger with a microplane or finely chop it.
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook for about 5 minutes until golden brown, stirring frequently.
Add the minced garlic and ginger to the pan and sauté for another 2 minutes until fragrant.
Stir in the berbere spice, cooking for 1 minute to allow the spices to release their aroma.
Add the tomato paste, stir well, and let it cook for another 2 minutes.
Add the mushrooms to the pan and stir to coat them with the spice mixture. Cook for 5-7 minutes until the mushrooms start to release their juices.
Pour in the vegetable broth and season with salt and black pepper. Reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
Once the stew is thickened and the mushrooms are tender, stir in the lemon juice.
Garnish with freshly chopped coriander before serving.
Serve hot with injera or rice for a complete meal.
Nutrition Facts
Calories |
178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 397 mg | 17% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 6.5 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 655 mg | 14% | |
*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.
