Ethiopian Vegan Injera Rolls with Miso Vegetable Stuffing
Discover this easy and authentic vegan Ethiopian injera rolls recipe with miso vegetable stuffing. Enjoy a gluten-free, plant-based meal that's perfect for a dinner party or casual gathering.
Allergens
Gluten-free (if using teff flour)
Ingredients
- 1 cup teff flour (for gluten
- free injera)
- 3 cups water
- 1/2 tsp salt
- 1 tbsp miso paste
- 1 cup diced vegetables (carrots, bell peppers, onions)
- 1 tbsp olive oil
- Fresh cilantro for garnish
Instructions
- Prepare the injera dough by mixing teff flour and water together in a large bowl until smooth. Add salt and let it rest for at least an hour to allow fermentation.
- Heat olive oil in a pan over medium heat, sauté diced vegetables with miso paste until tender. Season to taste.
- Spread a thin layer of injera batter on a heated griddle, cover, and cook until bubbles appear on the surface. Flip and cook for another minute. Repeat for all injera pieces.
- Place a portion of the cooked vegetables on one edge of an injera round, roll it up like a wrap, and slice into bite sized portions.
- Garnish with fresh cilantro leaves and serve immediately.
Chef’s Insight
Injera is not only a delicious dish but also a great gluten-free option for those who want to enjoy Ethiopian cuisine.
Notes
For more flavor, you can add spices like cumin or turmeric to the miso vegetable stuffing.