A sampler platter of Ethiopian vegan favorites served on injera

Choose any four vegan dishes below

Smooth chickpea stew cooked with onion garlic and traditional spices

Beets and potatoes gently seasoned; earthy and slightly sweet

Green beans carrots and onions sautéed with garlic and ginger

Mild yellow split pea stew with turmeric and onion

Red lentils simmered with berbere for a warm rich flavor

Cabbage carrots and potatoes gently cooked with turmeric

Collard greens simmered with onion and Ethiopian seasoning

Spicy beef stew simmered with berbere onion and garlic

Slow-cooked chicken stew with berbere and spiced butter; served with egg

Minced beef seasoned with spiced butter and mitmita. Raw or lightly warmed

Sautéed beef with onions peppers and Ethiopian herbs

Fava bean stew with tomato onion and traditional seasoning

Shredded injera mixed with spiced sauce and eggs

Fresh soft lightly sweet

Crispy pastry filled with seasoned lentils