Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   To prepare the fermented paste, combine 0.5 cup finely diced red onion, 3 minced garlic cloves, 1 inch grated fresh ginger, 2 tablespoons water, 0.5 teaspoon salt, and 0.25 teaspoon sugar in a clean jar, stir well, cover loosely, and let ferment at room temperature for 12 to 24 hours.

2. 2

   Heat 3 tablespoons spiced vegan oil in a large pot or Dutch oven over medium heat. Add 2 large finely chopped red onions and sauté for 8 to 10 minutes until deeply caramelized and softened.

3. 3

   Add 4 minced garlic cloves and 1 inch grated fresh ginger to the pot, cooking for another 2 minutes until fragrant. Stir in 0.25 cup Berbere spice mix and 1 teaspoon turmeric powder, cooking for 1 minute while stirring constantly to bloom the spices.

4. 4

   Stir in the entire fermented spice paste into the onion mixture, deglaze the pot with 1 cup vegetable broth, and bring the mixture to a simmer.

5. 5

   Add 1 pound seitan cubes to the simmering sauce, ensuring each piece is coated. Reduce the heat to low, cover the pot, and let the seitan stew for 30 minutes, allowing the flavors to meld and deepen.

6. 6

   Add 1 cup chopped collard greens to the stew, stir gently, and continue to cook, covered, for another 15 minutes, or until the collard greens are tender.

7. 7

   Taste the stew and add salt as needed, serving the Ye'Qimem Ye'fermente Seitan Wot warm with injera bread.