Vegan Platter Recipe

Time1h

Serves4

Shiro, Misir, Ater, Gomen, Cabbage, Salad, Beets and Potato Salad and Erta Ale Fit Fit.

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Ingredients

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Main Dishes

1 cups Shiro

1 cups Beets

2 medium Potatoes

Salad

1 large Tomato

1 medium Cucumber

2 tablespoons olive oil

Method

Preparation

Prepare Shiro

In a pot, combine shiro powder with water, salt, and spices. Cook over medium heat until thickened, stirring frequently.

Prepare Misir

Sauté onions and garlic in a pot until translucent. Add cooked lentils, berbere spice, and water. Simmer until thickened.

Prepare Ater

Cook split peas in water until soft. Mash and season with salt and spices.

Prepare Gomen

Sauté onions in olive oil, add chopped collard greens, and cook until tender. Add spices to taste.

Prepare Cabbage

Sauté cabbage in olive oil until wilted. Season with salt and pepper.

Prepare Beets

Boil or roast beets until tender. Peel and cut into slices.

Prepare Potatoes

Boil potatoes until soft. Drain, peel, and mash with salt and olive oil.

Prepare Erta Ale Fit Fit

Mix torn injera with a spicy sauce made from berbere and olive oil.

Salad Assembly

Make the Salad

In a bowl, combine mixed greens, diced tomato, and cucumber. Drizzle with olive oil and lemon juice. Season with salt and pepper to taste.