Ethiopian Vegan Breakfast Feast: Injera Pancakes & Tasty Vegetable Stew (Gluten-Free Option)

Allergens

None (with gluten-free injera)

Ingredients

• 1 1/2 cups teff flour (for gluten
• free injera) or all
• purpose flour (for regular injera)
• 3 cups water
• 1 tsp salt
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 bell pepper, diced
• 1 cup tomatoes, chopped
• 1/2 cup carrots, grated
• 1/4 cup celery, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup nutritional yeast (optional)
• 1 tsp ground cumin
• 1 tsp ground ginger
• 1/2 tsp turmeric
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 1/4 cup lemon juice
• Salt, to taste

Instructions

1. Prepare the injera pancakes by mixing teff or all purpose flour with water and salt in a large bowl. Cover and let it sit for at least an hour. Cook the pancakes on a griddle or pan, flipping them as needed until they are soft and spongy.
2. In a large skillet, heat olive oil over medium heat. Add onion, garlic, bell pepper, carrots, celery, and sauté for 5 minutes or until the vegetables are tender.
3. Stir in tomatoes, parsley, nutritional yeast (if using), cumin, ginger, turmeric, black pepper, and cayenne pepper. Cook for another 2 3 minutes.
4. Add lemon juice to the vegetable mixture, and season with salt to taste. Cook for an additional minute before removing from heat.

Chef’s Insight

Injera pancakes are typically made using teff flour, which is a nutritious, gluten-free grain native to Ethiopia. The stew is a mixture of various vegetables, herbs, and spices, offering a vibrant array of flavors and textures.

Notes

This recipe is designed to create an authentic Ethiopian vegan breakfast experience, focusing on mouthfeel, aroma, and plating appeal. It's perfect for sharing with family and friends during a weekend brunch or special occasion.