Of Ethiopian Vegan Eatery

Ethiopian cuisine has a rich tradition of vegan dishes, influenced by the Ethiopian Orthodox Church’s fasting periods that prohibit the consumption of meat and animal products. Here are some popular Ethiopian vegan dishes:

Injera: a sourdough flatbread that is a staple of Ethiopian cuisine and often used to scoop up other dishes.

Shiro: a stew made from ground chickpeas or lentils and seasoned with spices.

Misir Wot: a spicy lentil stew cooked with onions, garlic, and berbere spice.

Gomen: a dish made from collard greens, kale, or spinach cooked with onions, garlic, and ginger.

Tikil Gomen: a dish made from cabbage, carrots, and potatoes cooked with turmeric, ginger, and other spices.

Fosolia: a green bean stew cooked with tomatoes, onions, and garlic.

Atakilt Wot: a dish made from cabbage, carrots, and potatoes cooked with spices and a mild sauce.

Kik Alicha: a mild split pea stew made with ginger, garlic, and turmeric.

Buticha: a dip made from ground chickpeas, lemon juice, and spices.

Timatim Salata: a tomato salad seasoned with onions, jalapeños, and lime juice.

These dishes are usually served family-style on a large platter with injera on the bottom, and each person uses their own piece of injera to scoop up the dishes. Enjoy!