Ingredients

The following ingredients have 10 Servings
  • 2 tablespoons berbere spice blend
  • ¼ cup vegan niter kibbeh
  • 8 oz tempeh
  • Juice of ½ lemon
  • 1 1/2 pounds mushrooms (crimini or portobello, halved or quartered if large)
  • 3 medium onions (, finely chopped)
  • 6 oz tomato paste
  • 1 cup dry white wine ((optional))
  • 2 tbsp ginger garlic paste
  • Salt to taste

Instruction

  • Sprinkle the juice of the lemon on the tempeh cubes and mix.
  • Heat a large saucepan. Add the onions and stir. When the onions start looking dry, add 1/4 cup of water and cook until the mixture dries up. Keep adding a couple of tablespoons of water each time the onions dry and start to stick, stirring at frequent intervals, until the onions become golden-brown. Like I said earlier, this took me more than an hour on medium heat, but don't skip this step and hurry to add other ingredients because the roasted onions add a lot of flavor.
  • Now add the tomato paste, ginger and garlic and cook, stirring frequently, about 2-3 minutes.
  • Add the berbere, 1/2 cup of water, and the Niter Kibbeh. Stir to mix and bring the mixture to a boil.
  • Add the mushrooms and tempeh and stir well. Bring the sauce to a boil (add more water if the mixture is very dry), slap a lid on, lower the heat to simmer, and let the mixture cook about 15-20 minutes.
  • Add the white wine, if you're using it, and simmer for another 10 minutes. If you're not adding wine, skip this step. Check and add salt as needed.
  • Serve hot over rice or with some crusty bread. Tip: This tastes even better when you've allowed it to stand for a few hours, or overnight, to let the flavors meld together.