Vegan Chick'n Seitan Ethiopian Doro Wat
Prep Time
Cook Time
Total Time
This dish is quite time consuming and is definitely slow-cooking. Making this favorite Ethiopian national dish vegan style requires replacing chicken flesh with firm cooked chick'n style seitan. You can speed up the process if you have previously made chick'n style seitan on hand, or if you use commercial seitan. I don't like the taste of that stuff, so I always make my own. A trip to a spice store or placing on order online for Berbere spice is also a prerequisite.
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Recipe Type: Entrees
Cuisine: Vegetarian
Number Servings: 4 servings
What You Need
  • 1-1/2 to 2 pounds chicken style seitan, cut into 1" chunks
  • 3 Tablespoons fresh lemon juice
  • 2 Tablespoons Niter Kebbeh or vegan butter
  • 1 large red onion, quartered
  • 1 large yellow onion, quartered
  • 2 Tablespoons olive oil
  • 3 Tablespoons vegan butter
  • 1 Tablespoon minced garlic
  • 1 Tablespoon minced ginger
  • ⅓ cup berbere spice powder (or ¼ cup paste)
  • 1-1/2 teaspoons sea salt
  • ½ cup sweet red wine
  • 1 cup not-chicken broth (or bouillon cube dissolved in 1 cup water)
  • 4 hard boiled eggs (vegetarians only)
How to Do It
  1. Heat 2 Tablespoons Niter Kebbeh or vegan butter and olive oil in a large heavy Dutch oven style pot. Add the onion paste and saute briefly, then cover pan and let cook over low heart for 45 minutes, stirring occasionally. (If you did not make or buy the Niter Kibbeh but want more flavor, add a pinch each of ground turmeric, cardamom, nutmeg, fenugreek, cloves, and cinnamon to the pot.)
  2. While onion cooks, place the seitan chunks in a large glass or earthenware bowl (not metallic), and sprinkle with lemon juice. Mix gently with rubber spatula, then let sit out on counter for 30-40 minutes.
  3. Add the garlic, ginger, and another 1 Tablespoon of vegan butter to onion mixture, Stir to blend. Continue cooking in covered pot another 30 minutes, stirring occasionally.
  4. Add the berbere seasoning and the 2 remaining tablespoons of vegan butter to pot, Stir to mix, then return cover to pot and cook an additional 30 minutes, stirring occasionally.
  5. Add the seitan chunks, not-chicken broth and wine to pot and bring to a boil. Reduce heat to low, cover pot again, and cook another 45 minutes, stirring occasionally.
  6. Taste and adjust seasonings, adding additional berbere or cayenne if you want more heat. Simmer another 10-15 minutes to blend flavors.
  7. Serve hot with injera bread or over Jasmine rice.
Recipe by Blacks Going Vegan! at