Ethiopian VegChicken Stew (Doro Wat)

20150409 Ethiopian 051-Edit

Doro Wat is the national dish of Ethiopia.  It’s impossible to get a vegetarian version of it, so naturally Deniz and I had to vegetarianize the dish.  We started with Marcus Samuelsson’s Doro Wett recipe, modified it for our vegetarian diet and taste, and simplified it for easier cooking.  Below is our adapted version.  It has a delicious earthy and savory flavor, perfect for pairing with Gardein’s mild Chick’n.


  • 42 oz Gardein Meatless Crispy Chick’n or Beyond Chicken
  • 2 medium red onions, diced
  • 1 ½ cups water
  • 1 Knorr vegetarian vegetable bullion cube
  • ¼ cup dry red wine
  • 2 hard-boiled eggs

Spiced Butter:

  • 4 T unsalted butter
  • 2 T medium red onion, chopped
  • 1/8 t garlic, minced
  • ½ T ginger, pureed
  • 1/8 t fenugreek seeds
  • 1/4 t ground cumin
  • 1/2 t ground cardamom
  • 1/4 t dried oregano
  • 1/8 t turmeric, ground
  • ¼ t black pepper, ground
  • 3 cloves
  • 2 garlic cloves, finely chopped
  • 1 tablespoon Berbere or chili powder
  • ½ t salt


Bake the meatless chick’n according to package instructions.  Slice each nugget in half and set aside.

Combine the Spiced Butter ingredients in a small bowl.

Heat a medium sauce pan over medium high heat.  Add the onions and the Spiced Butter to the pan.   Cook, stirring occasionally, until the onions are golden, about 10 minutes. Add the water, bullion cube, and wine.  Simmer for 15 minutes.  Add the eggs and simmer for another 5 minutes. The sauce will be loose and soupy. Season with salt to taste.  Add the sliced baked meatless chick’n and stir to coat before serving.


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