Ethiopia boasts a rich culinary tradition, and within it lies a treasure trove of vibrant, flavorful vegan dishes. Lent, a significant period in the Ethiopian Orthodox Tewahedo Church calendar, sees a flourishing of inventive plant-based meals, showcasing the ingenuity of Ethiopian cuisine. This particular recipe, for a hearty and deeply satisfying vegan zucchini and carrot stew, is a testament to this tradition, offering a delicious and accessible taste of Ethiopian home cooking. The vibrant colors and complex spicing will transport your palate to the heart of Ethiopia.
This delicious stew, perfect for a comforting weeknight meal or a special occasion, is surprisingly simple to make. Ready to experience the magic of Ethiopian flavors? Let's dive into the step-by-step instructions and create this incredible vegan zucchini and carrot stew together.
Tools Needed
- Pot
- Cutting board
- Knife
Ingredients
- Zucchini
- Carrot
- Cabbage
- Potato
- Spices (Ethiopian blend)
- Oil
- Onion
- Garlic
- Water or Vegetable Broth
- Salt
- Pepper
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Chop the zucchini, carrots, cabbage, and potatoes into bite-sized pieces. Finely chop the onion and garlic.
Step 2. Sauté Aromatics and Vegetables
- Heat oil in a pot over medium heat. Add the chopped onions and garlic, sauté until softened.
- Add the chopped zucchini, carrots, cabbage and potatoes to the pot. Stir well to coat with the oil and sauté briefly.
Step 3. Simmer the Stew
- Add your preferred Ethiopian spice blend (or a combination of berbere, cardamom, ginger, etc.). Season with salt and pepper to taste.
- Pour in enough water or vegetable broth to cover the vegetables. Bring to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes, or until vegetables are tender.
Step 4. Season and Serve
- Taste and adjust seasoning as needed. Serve hot.
Read more: Ethiopian Kikel Kikil: Vegan Vegetable Stew Recipe
Tips
- For a richer flavor, you can add a tablespoon of tomato paste along with the onions and garlic.
- Feel free to adjust the amount of spices to your preference. Ethiopian spice blends can be quite potent.
- You can add other vegetables like green beans, peas, or lentils to make the stew even more hearty.
Nutrition
- Calories: approximately 200-250
- Fat: 5-10g
- Carbs: 30-40g
- Protein: 5-7g
FAQs
1. Can I use other vegetables besides zucchini and carrots?
Absolutely! Feel free to add other vegetables like potatoes, green beans, or even chickpeas for extra protein and texture. Just adjust cooking time as needed.
2. What if I don't have berbere spice? Can I substitute?
While berbere is key to the authentic flavor, you can substitute with a blend of paprika, chili powder, cumin, and a touch of cayenne pepper for a similar warmth. Adjust the amount to your spice preference.
3. How can I make this stew ahead of time?
This stew tastes even better the next day! Prepare it ahead and refrigerate. Reheat gently on the stovetop or in the microwave before serving.
This Ethiopian Vegan Zucchini & Carrot Stew is a flavorful and satisfying dish perfect for any occasion, especially during Lent. Its vibrant colors and warming spices will delight your senses, offering a taste of Ethiopian culinary tradition in your own kitchen. Enjoy this delicious and easy-to-make stew!