Eosinophilic Esophagitis Friendly Vegan Mushroom Doro Wat
Total time1 hr 20 min
Prep time20 min
Cook time1 hr
4.9(20)
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Learn more →Ingredients
4 servings
For the wat
- 3 tbsp vegan butter
- 2 tbsp olive oil
- 3 large yellow onions, finely diced (about 4 cups)
- 1 tsp salt, plus more to taste
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp berbere spice blend
- 1 tbsp tomato paste
- 1 lb cremini mushrooms, quartered
- 8 oz portobello mushrooms, cut into 1-inch chunks
- 1 ½ cups vegetable broth
- 1 tsp ground cumin
- ½ tsp ground cardamom
- ¼ tsp ground black pepper
For serving
- injera or cooked rice, for serving
- fresh cilantro or flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat the vegan butter and olive oil together in a large heavy-bottomed pot or Dutch oven over medium heat until the butter is melted and the mixture shimmers.
- 2
Add the diced onions and 1 tsp salt. Cook, stirring every few minutes, until the onions are deeply softened, jammy, and a rich golden-brown color, about 30–35 minutes. Reduce the heat to medium-low if they begin to stick or darken too quickly.
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