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Summary: Misr Wat or Mesir Wat is a vegan Ethiopian stew made from red split lentils and the famous Ethiopian Berbere spice mix.
Some Ethiopians, for religious reasons, eat an exclusively vegan diet, and many eat vegan dishes on special 'fast' days. This explains the abundance of vegetarian and vegan specialties. Ethiopian cuisine is one of the most flavoursome cuisines in Africa, and this red lentil stew is no exception.
You can of course use a ready-made, shop-bought Berbere since mix, but I promise you that if you make your own, you will be rewarded by a rich and complex tantalising flavour that is well worth the small effort of assembling the all very common ingredients (except perhaps the fenugreek, just leave it out if you have trouble sourcing it) needed to make your own Berbere spice mix.
Misr Wat is traditionally served with Injera, a soft sourdough flat bread, but you can also enjoy it with a crispy green salad.
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Summary: This hearty breakfast meal, full of healthy fresh tomatoes and mushrooms, gets lots of its terrific flavour and texture from the English muffins that line the bottom of the dish. Ideally, prepare the night before and bake in the morning.
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Summary: Grill your tofu in a tangy Asian hoisin based sauce for an unusual barbecued tofu recipe. Perfect for your vegetarian or vegan barbecue.
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