Vegan Mushroom Doro Wat

Total time1 hr 20 min

Prep time20 min

Cook time1 hr

4.9

(20)

Doro wat is one of Ethiopia's most celebrated dishes — a deeply spiced, slow-cooked stew that's traditionally built on a foundation of caramelized onions and berbere, and this version delivers every bit of that soul-warming depth without any animal products. Cremini and portobello mushrooms step in as the hearty centerpiece, soaking up the brick-red, aromatic sauce the way meat would, giving you real substance in every bite. The key is patience with those onions — a full 30 to 35 minutes of slow cooking transforms them into a jammy, golden base that gives the whole stew its rich, almost sweet backbone. Layering in berbere, cumin, cardamom, ginger, and garlic on top of that base creates a complexity that tastes like it took far longer than it actually did. A spoonful of tomato paste deepens the color and adds just enough acidity to balance the warm spices. Serve it straight from the pot over injera or rice with a scatter of fresh cilantro, and you've got a complete, satisfying meal that makes four generous servings. This is the kind of dish that converts skeptics — nobody is going to miss the chicken.

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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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