Vegetarian Engudai Wot

Dive into the rich, bold flavors of *Vegetarian Engudai Wot*, a plant-based twist on a traditional Ethiopian classic. This hearty mushroom stew is infused with the smoky, spicy notes of berbere spice and complemented by a tangy tomato base. Button mushrooms take center stage, soaking up the aromatic blend of garlic, ginger, and sautéed onions, while a splash of lemon juice adds a delightful brightness. Simmered to perfection in vegetable broth, this comforting dish pairs beautifully with injera, flatbread, or fluffy rice. Ready in just an hour, this recipe delivers a vibrant, authentic taste of Ethiopian cuisine with minimal effort. Perfect for weeknight dinners or an exotic addition to your plant-based meal rotation, Vegetarian Engudai Wot will captivate your taste buds and transport you to the heart of East Africa.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Clean the mushrooms with a damp paper towel to remove any dirt. Slice them into thick pieces and set aside.

Step 2

Finely chop the red onion and mince the garlic cloves.

Step 3

Grate the ginger with a microplane or finely chop it.

Step 4

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.

Step 5

Add the minced garlic and ginger to the pan and sauté for another 2 minutes until fragrant.

Step 6

Stir in the berbere spice, cooking for 1 minute to allow the spices to release their aroma.

Step 7

Add the tomato paste, stir well, and let it cook for another 2 minutes.

Step 8

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.

Step 9

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.

Step 10

Once the stew is thickened and the mushrooms are tender, stir in the lemon juice.

Step 11

Garnish with freshly chopped coriander before serving.

Step 12

Serve hot with injera or rice for a complete meal.

Nutrition Facts

Serving size	(1003.4g)

Amount per serving	% Daily Value*
Calories	712.9

Total Fat 46.9g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 4.7g
Cholesterol 0mg	0%
Sodium 1813.4mg	0%
Total Carbohydrate 62.5g	0%
Dietary Fiber 14.3g	0%
Total Sugars 24.4g
Protein 24.8g	0%

Vitamin D 0IU	0%
Calcium 134.7mg	0%
Iron 6.2mg	0%
Potassium 2719.6mg	0%

*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.

Source of Calories

Fat: 54.7%

Protein: 12.9%

Carbs: 32.4%