Hey Folks,

This week, I found this tikel gomen recipe from The Stay At Home Chef, but I had to tweak it because I simply did not have ginger powder or the time to make some. Fresh ginger, in my opinion, tastes a little better anyways. The recipe was very good and tastes just like what I have had at Ethiopian restaurants. Lately, I have been slipping enough to where I saw a slight spike in my blood pressure so I have to “tighten up” my vegan diet right now. Switch it up with your go to’s to make sure you don’t fall into a rut.

 

Vegan Recipe: Tikel Gomen – Ethiopian Cabbage

 

Tikel Gomen

The good thing about this recipe was that it was super easy to make and it will definitely keep for my meal prep, which was great for me. Tikel Gomen is hearty, mostly healthy (there was a lot of olive oil) and packed with veggies.  Injera bread would go great, but I feel I might have to go on a wild goose chase in order find the specific flour that is supposed to be used. However, I think I might keep going. I really would like to learn to make the lentils. There are only two decent Ethiopian places where I live and one is constantly packed. I like the small one, it comes off as more authentic.

Print Recipe
Tikel Gomen Yum
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat the olive oil in a 6.5-Quart Covered Stockpot over medium high heat.
  2. Toss in the carrots and onion and saute them in the oil for about 5 minutes.
  3. Stir in the seasonings (salt, pepper, cumin, turmeric, ginger) and toast for a minute.
  4. Add in the cabbage and potatoes. Stir to combine. Cover the pan. Reduce the heat to medium-low. Cook until the potatoes are soft, about 30 minutes. (actual time will depend on how big you cut your potatoes).

Tikel Gomen