Ethiopian Vegan Fasting Platter

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A traditional Ethiopian fasting platter featuring a colorful array of plant-based stews arranged atop tangy fermented teff flatbread. Each mound delivers a distinct flavor and texture, from herbed lentil salad to warmly spiced root vegetables. Perfect for sharing, this vibrant combination is naturally vegan and full of aromatic berbere.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 78 gCarbs
• 12 gFiber
• 6 gSugar
• 16 gProtein
• 480 mgSodium
• 950 mgPotassium
• 90 mgCalcium
• 6 mgIron
• 25 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the Injera (Teff Flatbread)

• 2 cups teff flour
• 3 cups lukewarm water
• 1/2 tsp active dry yeast
• 1/2 tsp salt
• Neutral oil for the pan

For the Herbed Green Lentil Salad

• 1 cup green or brown lentils, rinsed
• 1 small red onion, finely diced
• 1 jalapeño pepper, minced
• 2 tbsp olive oil
• 3 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 2 tbsp chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Green Bean and Carrot Stew

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 8 oz fresh green beans, trimmed and cut into 1-inch pieces
• 2 large carrots, peeled and sliced on the diagonal
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp berbere spice blend
• 1/2 cup vegetable broth
• 1/2 tsp salt

For the Potato and Carrot Stew

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 4 medium Yukon gold potatoes, diced into 3/4-inch cubes
• 2 large carrots, peeled and sliced
• 1 tsp ground turmeric
• 1/2 tsp ground cardamom
• 1/4 tsp ground nutmeg
• 1 cup vegetable broth
• 1 tsp salt
• 1/4 tsp black pepper

Directions

1. Prepare the injera batter the day before by whisking teff flour, water, yeast, and salt in a bowl. Cover loosely and ferment at room temperature for 24 to 48 hours until bubbly and gently sour.
2. Cook the lentils in a saucepan with 3 cups of water. Bring to a boil, reduce heat, and simmer 20 to 25 minutes until tender but still holding shape. Drain and cool to room temperature.
3. Meanwhile, make the green bean stew: heat olive oil in a skillet over medium heat and sauté the onion 4 to 5 minutes until translucent. Add garlic and ginger and cook 1 minute until fragrant.
4. Stir green beans, carrots, turmeric, cumin, and berbere into the skillet. Pour in the vegetable broth, cover, and simmer 12 to 15 minutes until vegetables are tender. Season with salt and remove from heat.
5. For the potato stew, heat olive oil in a separate pot over medium heat. Sauté the onion 5 minutes until lightly golden, then add garlic and cook 30 seconds.
6. Add potatoes, carrots, turmeric, cardamom, nutmeg, broth, salt, and pepper. Bring to a simmer, cover, and cook 20 to 25 minutes until potatoes are fork-tender and the liquid has thickened into a light sauce.
7. Finish the lentil salad by combining the cooled lentils with red onion, jalapeño, olive oil, lemon juice, mustard, parsley, salt, and pepper. Toss well and taste for seasoning.
8. Cook the injera: heat a nonstick skillet or traditional mitad over medium-high heat and lightly grease. Pour about 1/2 cup of batter and swirl to form a thin, crepe-like layer. Cook 1 to 2 minutes until the surface looks set and tiny bubbles appear; do not flip. Stack cooked rounds under a clean towel.
9. Assemble the platter by laying a large injera round on a wide serving dish. Arrange generous mounds of the lentil salad, green bean stew, and potato stew on top in a circular pattern, leaving some injera visible around the edges.
10. Serve at room temperature with extra injera sheets on the side for scooping each stew by hand.

Cook’s Notes

• Store-bought injera from an Ethiopian market is a perfect shortcut if fermenting teff from scratch feels daunting.
• Berbere heat levels vary widely between brands; taste a pinch before adding and adjust to your preferred spice level.
• All three stews and the lentil salad can be prepared up to 2 days ahead and assembled just before serving, which actually deepens the flavors.
• Traditional Ethiopian fasting (tsom) excludes all animal products, so double-check that your berbere blend contains no dairy or animal-based additives.
• A wide round platter called a 'mesob' is traditional, but any large platter or rimmed baking sheet works for assembly.

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