Vegan Deluxe Ten Sides Recipe

If using store-bought injera, wrap in a clean cloth and keep warm. If making ahead: warm each injera in a skillet over low heat 20–30 seconds per side. Arrange 2 injera per person on a large communal platter with space for the ten sides.

Make the house salad: toss mixed greens, sliced tomatoes, cucumber and red onion with lemon juice, olive oil, salt and pepper. Chill until serving.

Sauté aromatics

Heat 2 tbs vegetable oil in a medium pot over medium heat. Add 1 cup finely chopped onion and cook until soft and translucent, 5–7 minutes. Add 3 cloves minced garlic and 1 tbs minced ginger and cook 1 minute until fragrant.

Build the stew

Stir in 3 tbs berbere and 2 tbs tomato paste; cook 1–2 minutes to bloom the spices. Add 2 cups rinsed red lentils and 4 cups water or broth. Bring to a simmer, reduce heat to low, cover and cook 20–25 minutes, stirring occasionally, until lentils are soft and stew is thick.

Finish and season with 1 tsp salt. Adjust consistency with extra water if needed. Keep warm until plating.

Cook base

Heat 2 tbs oil in a saucepan over medium heat. Add 0.5 cup chopped onion and sauté until translucent, 4–5 minutes. Add 2 cloves minced garlic and cook 30 seconds.

Add chickpea flour

Whisk 1.5 cups chickpea flour with 3 cups water or broth in a bowl to remove lumps. Pour into the saucepan, add 1 tbs berbere (or less for mild), and simmer gently, stirring constantly, until thickened 8–10 minutes.

Stir in 2 tbs niter kibbeh-style oil (or olive oil) and 1 tsp salt. Keep warm.

Sauté and wilt greens

Heat 2 tbs vegetable oil in a large skillet over medium heat. Add 1 cup chopped onion and sauté 5 minutes. Add 3 cloves minced garlic and 1 tsp minced ginger; cook 1 minute. Add 8 cups chopped collard greens, toss to combine, cover and cook 6–8 minutes until wilted.

Uncover, stir and cook down until tender, 6–10 more minutes. Season with 1 tsp salt and 1 tbs lemon juice. Keep warm.

Sauté vegetables

Heat 2 tbs oil in a large pot over medium heat. Add 1 cup chopped onion and sauté 4–5 minutes. Add 2 cloves minced garlic and cook 30 seconds.

Simmer

Add 3 cups cubed potatoes, 1 cup sliced carrots, 4 cups chopped cabbage, 1 tsp turmeric and 1 tsp salt. Add 1/2 cup water, cover and simmer 15–20 minutes until potatoes are tender and cabbage is soft. Uncover and cook until liquid reduces. Adjust seasoning and keep warm.

Cook split peas

Heat 1 tbs oil in a pot over medium heat. Add 0.5 cup chopped onion and sauté 3–4 minutes. Add 2 cloves minced garlic and cook 30 seconds. Add 2 cups rinsed yellow split peas, 4 cups water or broth and 1 tsp turmeric. Bring to a boil, reduce to simmer and cook 25–30 minutes until split peas are very soft and thickened.

Season with 1 tsp salt. Mash slightly if desired for creamier texture and keep warm.

Cook lentils

Place 1.5 cups green/brown lentils and 3 cups water in a saucepan. Bring to a simmer and cook 18–22 minutes until lentils are tender but hold shape. Drain any excess water and cool slightly.

Assemble salad

In a bowl combine cooked lentils, 0.5 cup finely diced red onion, 1 cup diced tomato and optional minced green chili. Whisk together 2 tbs lemon juice, 2 tbs olive oil, 1 tsp salt and 0.5 tsp ground cumin; toss with lentils. Chill or serve at room temperature.

Combine 2 cups chopped tomatoes, 0.5 cup thinly sliced red onion and 0.25 cup chopped basil or cilantro. Toss with 1 tbs lemon juice, 1 tbs olive oil and 0.5 tsp salt. Let rest 10 minutes before serving.

Sauté aromatics and vegetables

Heat 1 tbs oil in a skillet over medium heat. Add 0.5 cup chopped onion and sauté 3–4 minutes. Add 2 cloves minced garlic and cook 30 seconds. Stir in 3 cups trimmed green beans and 1 cup sliced carrots; toss 2–3 minutes.

Finish with tomato

Add 1 tbs tomato paste and 0.5 cup water, mix well, cover and simmer 8–10 minutes until beans are tender-crisp. Season with 0.75 tsp salt. Uncover and reduce liquid if needed.

Sauté and simmer

Heat 1 tbs oil in a small pot. Add 0.5 cup chopped onion and sauté 4 minutes. Add 1 clove minced garlic and cook 30 seconds. Add 1 tbs berbere and stir 30 seconds. Add 1 cup rinsed brown lentils, 1 cup diced tomato (or canned) and 2 cups water/broth. Simmer 20–25 minutes until lentils are soft but not mushy.

Season with 0.5 tsp salt. Keep warm.

Combine and season

In a bowl, mix 1 cup cooked green lentils with 0.5 cup unsweetened vegan yogurt, 0.5 clove minced garlic, 1 tbs lemon juice and 0.5 tsp salt. Stir until combined and refrigerate briefly to allow flavors to meld. Serve chilled or at room temperature.

On a large communal platter, place a layer of injera. Arrange each of the ten vegan sides in separate mounds around the platter (reserve a couple of injera for serving). Sprinkle chopped cilantro/parsley and a light dusting of berbere over a few sides for color. Serve with additional injera and the house salad on the side.

Recommend serving: Each person takes injera, tears off a piece and uses it to scoop portions of the various sides. Keeps well: store each cooked side in airtight containers in the fridge up to 3–4 days.