Top 8 Ethiopian Vegetarian Dishes

Misir wat or tsebhi birse nis a traditional and Eritrean dish and a type of wat (Ethiopian and Eritrean stew). In order to prepare it, onions are sautéed in niter kibbeh clarified butter, followed by garlic, ginger, tomato paste, berbere spices, stock, and lentils. The stew is slowly simmered until the lentils become soft, and the dish is then usually enriched with a bit more berbere spices and niter kibbeh near the end of cooking. Misir wat is served warm and it's usually accompanied by injera flatbread on the side, which is used to scoop up the lentils. If desired, the stew cna be garnished with a dollop of creamy Ayib cheese on top.Expand

Kik alicha is an Ethiopian dish consisting of a purée made from yellow split peas. The taste is mild and savory, and the dish can be additionally flavored with garlic, turmeric, or ginger. It is recommended to serve kik alicha with rice or injera bread on the side for a wholesome meal.Expand

Fossolia is a traditional dish made with green beans as the primary ingredient. Apart from the green beans, the dish also contains onions, garlic, ginger, carrots, and tomatoes. Fossolia is cooked for a long time until the liquids evaporate and the vegetables become very tender. Once cooked, the dish is seasoned with ground pepper, then served as a side dish or on a piece of injera flatbread.Expand

Atakilt wat is a traditional dish and a type of wat (Ethiopian stew). It's made with a combination of onions, vegan niter kibbeh, garlic, berbere spices, ginger, carrots, potatoes, and cabbage. The onion and garlic are sautéed in vegan nitter kibbeh, followed by berbere spices, carrots, potatoes, cabbage, and vegetable stock. The stew is simmered until the potatoes are tender, and it's then served garnished with coriander leaves. The dish is served hot, traditionally with injera flatbread on the side which is used to scoop up the stew.Expand

Azifa is a popular Ethiopian salad consisting of green lentils, finely chopped tomatoes, and onions. The salad is additionally seasoned with salt, pepper, and lemon juice. When served, it is sometimes garnished with toasted almonds and chopped olives. Azifa is traditionally served chilled, and is consumed as an accompaniment to various meat or fish dishes. It keeps well if refrigerated and can also be used as a stuffing for pita bread.Expand

Timatim salata is a refreshing Ethiopian salad that's also quite popular in Eritrea. The salad consists of diced tomatoes, onions, and finely chopped hot peppers. It is typically seasoned with berbere spices, oil, vinegar, and lemon juice. The dish is most commonly consumed after spicy Ethiopian wat dishes, but it is also often served on top of injera flatbreads. If timatim salata is combined with shredded injera, it is then known as timatim firfir.Expand

Ingudai tibs is an Ethiopian dish consisting of spicy sautéed mushrooms. It's usually prepared with a combination of clarified butter, onions, peppers, tomatoes, mushrooms, and (optionally) a spicy mix of berbere, garlic, and white wine. The onions, peppers, and tomatoes are cooked until they soften, and then the mushrooms and the spicy mix are added to the combination, sautéed until done. Ingudai tibs are often garnished with cilantro or parsley, then served as a side dish or the main dish with rice or injera on the side.Expand

Buticha is a flavorful Ethiopian dip or spread made with chickpea flour combined with olive oil, water, onions, lemon juice, and jalapeño peppers. The preparation process is quite simple – all of the ingredients are blended until the concoction develops a smooth texture. It is then chilled and can be served as an accompaniment to main dishes or injera flatbreads.Expand