Doro Wat with Injera

I found this Ethiopian recipe and altered the ingredients to suit vegan tastes.  


Since Ethiopian is one of my favorite cuisines, I can’t wait to try it out!

Doro Wat
3 lbs chicken-style seitan, cut into 1 inch cubes
2 large onions, chopped
4 cloves garlic, minced
1 cup Earth Balance
1 cup red wine
2 cups water
2 tsp salt
1 tsp ground cardamom
2 tbs garam masala
1/3 cup hot smoked paprika
1 tbs crushed red pepper
2 tsp fenugreek seeds
1 tbs dried thyme
3 tbs tomato paste
1 tbs sugar
1 lime, juiced

Place all the ingredients, minus the lime juice, in a slow cooker and cover. Cook for 4-6 hours–depending on your slow cooker settings–until the seitan is tender. Then mash the seitan to shreds with a potato masher (or use scissors.) Stir in the lime juice and keep warm.

Injera
3 cups all purpose flour
1 cup buckwheat flour
2 Tb. baking soda
1 tsp. salt
4 cups club soda
1 cup white or rice vinegar
Oil for pan

In a large bowl, mix both flours, salt and baking soda together. Whisk in the club soda until smooth. Then add the vinegar and whisk. Heat a large skillet over medium heat. Pour oil on a paper towel and wipe the skillet with the oiled paper towel. Using a scoop, pour batter into the skillet creating a 6 inch circle. Carefully swirl the pan around to thin out the batter until it measures 8-9 inches across. Cook for 1 minute, then using a large spatula, flip the injera over and cook another minute. Remove from the skillet and stack on a plate.

Repeat with remaining batter. The injera will seem slightly crisp in the pan, but will soften immediately when placed on the plate.Once finished cooking the injera. Cut the circles in half with a pizza cutter, roll into tubes and stack. Keep warm until ready to serve.

Serve the doro wat and injera together, using small pieces of injera to pick up the doro wat.

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