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Ethiopian Vegan Recipes
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Yetakelt W'et (spicy mixed vegetable stew)
from: John Russell

Servings: 6

  • 1 c Onions; finely chopped
  • 2 Garlic cloves; minced
  • 1 tb Berbere
  • 1 tb Sweet Hungarian paprika
  • 1/4 c Niter Kebbeh
  • 1 c Green beans; cut into thirds
  • 1 c Carrots; chopped
  • 1 c Potatoes; cubed
  • 1 c Tomatoes; chopped
  • 1/4 c Tomato paste
  • 2 c Vegetable stock
  • Salt and black pepper to tst
  • 1/4 c Parsley; fresh, chopped
  • 2 Batches Injera
  • Plain soy yogurt

Note: Try making this dish and Yemiser W'et for the same meal. In Ethiopia, it is customary to offer several stews at one time, and people eat some of each kind.

Saute the onions, garlic, berbere, and paprika in the Niter Kebbeh for 2 minutes. Add the beans, carrots, and potatoes and continue to saute for about 10 minutes, stirring occasionally to prevent burning. Add the chopped tomatoes, tomato paste, and the vegetable stock. Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender.

Add salt and pepper to taset and mix in the parsley.

To serve, spread layers of injera on individual plates. Place some soy yogurt alongside a serving of w'et on the injera and pass more injera at the table. To eat, tear off pieces of injera, fold it around bits of stew, and, yes, eat it with your fingers.