At 13 Suns Ethiopian Cafe and Eatery in Scarborough, we're all about sharing the vibrant flavors of our heritage.
This Vegan Wat Platter is more than just a meal; it's a celebration of Ethiopian culinary traditions, adapted for a modern, plant-based lifestyle.
Forget bland imitations—this is the real deal, bursting with spices and complex flavors that will transport you straight to Addis Ababa.
We believe food should be an experience, and this platter is designed to be shared, savored, and enjoyed with friends and family.
Wat, the heart of this platter, is a rich, slow-cooked stew, deeply infused with berbere spice blend.
Our vegan version replaces traditional meat with lentils, mushrooms, and other vegetables, ensuring a hearty and satisfying dish that captures the essence of Ethiopian cuisine.
We layer the wat on a bed of injera, a spongy, slightly sour flatbread made from teff flour, which acts as both plate and utensil.
Add to that an array of colorful and flavorful vegetable sides—gomen (collard greens), azifa (lentil salad), and atkilt alicha (mild vegetable stew)—and you have a feast for the senses.
This recipe is our tribute to the time-honored techniques passed down through generations, while embracing the possibilities of plant-based cooking.
We'll guide you through each step, from grinding your own spices (if you're feeling adventurous!) to perfecting the slow simmer that unlocks the wat's deep, complex flavor.
So gather your ingredients, put on some Ethiopian music, and get ready to embark on a culinary journey.
Trust us, the result is worth every moment—a deeply satisfying and authentic vegan Ethiopian meal that you'll be proud to share.
Not in the mood to brew?
Order at 13 Suns Ethiopian Cafe and EateryIn a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and cook, stirring occasionally, until they are deeply caramelized and have a rich, brown color – this is crucial for the depth of flavor, trust us! It should take about 20-25 minutes. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant. Stir in the berbere spice blend and cook for another minute, allowing the spices to bloombloomThe rapid release of gas from coffee grounds when hot water first hits them. and release their aromas. Add the red lentils and mushrooms to the pot and stir to coat them with the spice mixture. Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for at least 1 hour, or until the lentils are tender and the wat has thickened to your desired consistency. Stir occasionally to prevent sticking.
Steam the chopped collard greens until they are tender-crisp, about 5-7 minutes. You can also sauté them with a little garlic and olive oil. Season with salt and pepper to taste. We love a little squeeze of lemon juice at the end to brighten the flavors.
Cook the green lentils according to package directions until they are tender but still hold their shape. Drain well and let cool slightly. In a bowl, combine the cooked lentils with finely chopped red onion, green bell pepper, and jalapeño pepper (if using). Dress with lemon juice, olive oil, and a sprinkle of berbere spice blend. Season with salt and pepper to taste. This should be light and zesty.
In a pot, combine the diced potatoes and carrots with vegetable broth to cover. Bring to a boil, then reduce the heat and simmer until the vegetables are tender, about 15-20 minutes. Drain the vegetables, reserving some of the cooking liquid. In the same pot, heat a little olive oil over medium heat. Add a minced clove of garlic and cook for a minute until fragrant. Add the cooked vegetables and a splash of the reserved cooking liquid. Season with salt, pepper, and a pinch of turmeric for color. Cook for another 5 minutes, stirring occasionally, until the vegetables are heated through and the flavors have melded.
Warm the injera flatbreads. On a large platter, arrange the injera, and spread the vegan wat over the top. Arrange the gomen, azifa, and atkilt alicha around the wat. Serve immediately, and invite everyone to dig in and enjoy!
For those who like a little extra kick, increase the amount of berbere spice blend in the wat and add a finely chopped jalapeño pepper to the azifa.
Short on time? Use pre-cooked lentils and canned vegetables to speed up the process. It won't be quite as authentic, but it's still a delicious and satisfying meal.
1Toast your spices before grinding them to enhance their flavor.
2Use a pressure cooker to significantly reduce the cooking time for the wat.
3Make a large batch of berbere spice blend and store it in an airtight container for future use.
1Don't skimp on the berbere spice blend—it's crucial for the authentic flavor of the wat.
2Be careful not to burn the onions while making the wat. Low and slow is the key.
Wat is considered the national dish of Ethiopia. Its origins can be traced back centuries, and it continues to be a staple in Ethiopian households and celebrations.
In Ethiopia, food is traditionally eaten with the right hand, using injera to scoop up the stews and sides. Sharing a meal from a common plate symbolizes unity and friendship.
This recipe captures the essence of 13 Suns Ethiopian Cafe and Eatery in Scarborough. Authenticity isn't just about ingredients; it's about place.
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