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Recipes Around the World International Vegetarian Union
Ethiopian Vegan Recipes
Contributed by Vegetarians and Vegans from around the world
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Ethiopian Mixed Vegetable Stew
adapted from The Universal Kitchen by Elisabeth Rozin

  • 1 Large Onion -- Chopped
  • 4 Cloves Garlic -- Chopped
  • 1 Teaspoon Ginger
  • 3 Medium Serrano Pepper -- Chopped
  • 2 Tablespoons Olive Oil
  • 2 Medium Potatoes -- Chopped
  • 2 Medium Carrot -- Chopped
  • 2 Cups French-Style Green Beans
  • 1 Large Bell Pepper -- Chopped
  • 1 Teaspoon Salt
  • Pepper -- To Taste
  • 1/2 Teaspoon Cayenne
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Cardamom
  • 1/4 Teaspoon Nutmeg
  • 1/4 Teaspoon Cloves
  • 1 Can Tomatoes -- Chopped
  • 8 Ounces Spinach -- Chopped
  • Rice -- Cooked

Saute onion, garlic, ginger and chiles in oil for 10 minutes.

Add potatoes, carrots, green beans, bell pepper, salt, pepper, cayenne, cinnamon, cardomom, nutmeg and cloves.

Saute for 2 minutes.

Add tomatoes and simmer for 45 minutes.

Stir in spinach and simmer for 15 minutes.

Serve over rice or with the flat bread injera.

Serves 4