Ethiopian Vegetarian Brunch Feast – A Sumptuous Start to Your Day

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Ingredients

• 1. Whole wheat injera 2. Vegetarian stew (Alicha)
• Carrots, potatoes, onions, tomatoes, garlic, ginger, turmeric, cumin, coriander, vegetable oil 3. Vegetarian curry (Dorowot)
• Cabbage, carrots, onions, garlic, ginger, green peas, cilantro, vegetable oil, vegetable broth, tomato paste 4. Shiro Stew
• Kigeen seeds, onion, garlic, ginger, tomatoes, berbere spice blend 5. Avocado and Berry Smoothie Bowl
• Avocado, mixed berries, coconut milk, honey, chia seeds, ice

Instructions

1. Prepare the whole wheat injera according to package instructions or recipe.
2. In a large pot, sauté onions, garlic, and ginger in vegetable oil, then add turmeric, cumin, and coriander. Add vegetables such as carrots and potatoes, cook until tender. Pour in tomato sauce and season with salt. Simmer for 15 minutes to create a flavorful Alicha stew.
3. In another pot, sauté onions, garlic, and ginger, then add cabbage, carrots, and green peas. Add cilantro, vegetable broth, tomato paste, salt, and pepper. Cook until vegetables are tender to create a delicious Dorowot curry.
4. In a third pot, prepare Shiro stew by blending kigeen seeds with onion, garlic, ginger, tomatoes, and berbere spice blend. Sauté the mixture in vegetable oil until thickened, season with salt and pepper.
5. Assemble your Ethiopian Vegetarian Brunch Feast by placing injera on a large serving platter, top with Alicha stew, Dorowot curry, and Shiro stew, then garnish with fresh herbs. Serve alongside the Avocado and Berry Smoothie Bowl.

Chef’s Insight

To truly immerse yourself in this Ethiopian-inspired brunch, consider serving on traditional woven platters and using a large communal table to create an authentic dining experience.

Notes

Pair this dish with our recommended wine or coffee to complete the Ethiopian dining experience.