Ethiopian Doro Wat with Quorn Fillets

From Addis Ababa to your kitchen! Try one of the most iconic Ethiopian dishes with our recipe for Doro Wat. Traditionally made with chicken thighs, our take has all the berbere spice of the original but is made with Quorn Fillets for a vegetarian take. Don't skip the hard-boiled eggs, and make sure you have plenty of injera!

Serves 4

90 mins

A Challenge

328 cals
(Per serving)

9.9g of fat
(Per serving)

Ingredients

  • 312g pack of Quorn Fillets
  • juice of 1 small lemon
  • 6 tablespoons vegetable oil
  • 6 teaspoons berbere spice mix (Baharat is more readily available and a good sub. Add 1/4tsp of ground ginger and ground fenugreek to match even closer)
  • 6 large red onions, chopped
  • 3 cloves garlic, grated
  • 1 inch of fresh ginger, grated
  • salt to taste
  • 450ml of vegetable stock
  • 1 tablespoon garam masala
  • 6 eggs, boiled and peeled (you can sub here with a block of firm tofu cut into large chunks as shown)

Method

  1. Over a very low heat, gently sauce red onions in 2 tbsp of oil for up to an hour, stirring occasionally, until a sweet paste has formed
  2. Add remaining oil and add the ginger, garlic, lemon and spice mix, mix well
  3. Add Quorn Fillets and stock and simmer for 12 minutes
  4. Add eggs or tofu and coat in sauce to heat. Sprinkle with garam masala and serve with flat breads or rice