Soy-Free Engudai Wot
Dive into the rich, aromatic world of Ethiopian cuisine with this Soy-Free Engudai Wot, a vibrant mushroom stew that's both flavorful and allergy-friendly. Made with tender oyster mushrooms, this plant-based dish is infused with the bold and spicy notes of berbere spice, complemented by the earthiness of cumin and turmeric. Sautéed onions, garlic, and ginger form the aromatic base, while a splash of lemon juice and fresh parsley add the perfect finishing touch. Simmered in a savory vegetable broth, this dish achieves a hearty, soul-warming consistency. Ideal for serving with traditional injera or fluffy rice, this gluten-free, soy-free recipe is perfect for anyone craving a wholesome and satisfying meal brimming with the essence of Ethiopian spices.
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Ingredients
- 500 grams Oyster mushrooms
- 3 tablespoons Olive oil
- 2 medium, finely chopped Red onions
- 4 minced Garlic cloves
- 1 tablespoon, minced Ginger
- 3 tablespoons Tomato paste
- 2 tablespoons Berbere spice
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 500 milliliters Vegetable broth
- 1 tablespoon Lemon juice
- 2 tablespoons, chopped Fresh parsley
Directions
Step 1
Clean and trim the oyster mushrooms, then cut them into bite-sized pieces.
Step 2
Heat olive oil in a large pot over medium heat. Add the chopped onions and sauté until they become translucent, about 5-7 minutes.
Step 3
Stir in the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.
Step 4
Add the tomato paste, berbere spice, ground cumin, and turmeric to the pot. Mix well and let it cook for 3-4 minutes to awaken the spice flavors.
Step 5
Introduce the oyster mushrooms to the pot, stirring to coat them in the spice mixture.
Step 6
Pour the vegetable broth into the pot, ensuring the mushrooms are mostly submerged. Add salt and black pepper. Bring the mixture to a simmer.
Step 7
Reduce the heat to low, cover the pot, and allow it to simmer gently for 20-25 minutes until the mushrooms are tender and the stew thickens.
Step 8
Remove the stew from heat, stir in the lemon juice, and adjust seasoning if necessary.
Step 9
Garnish with fresh parsley and serve hot with your choice of injera or rice.
Nutrition Facts
| Serving size | (1446.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 963.5 |
| Total Fat 50.6g | 0% |
| Saturated Fat 7.8g | 0% |
| Polyunsaturated Fat 5.5g | |
| Cholesterol 0mg | 0% |
| Sodium 3694.5mg | 0% |
| Total Carbohydrate 113.2g | 0% |
| Dietary Fiber 28.5g | 0% |
| Total Sugars 40.9g | |
| Protein 33.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 251.1mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 4221.4mg | 0% |
Source of Calories