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, and make the recipe fresh. 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
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.
Tikel GomenPrint Recipe
- 1/3 Cup virgin olive oil
- 4 carrots sliced
- 1 online thinly sliced
- 1 tsp salt (or more to taste)
- 1 tsp cumin (or more to taste)
- 1 tsp turmeric
- 2 tablespoons of fresh minced ginger
- 1 head of cabbage, roughly sliced
- 5 red potatoes cut into small square pieces
1. Prep and cut all veggies!
2. Heat the oil in a pot over medium-high heat.
3. Place carrots and onion and saute for 5 minutes
4. Stir in seasoning and cook for a minute or so.
5. Add the cabbage and potatoes. Stir hard to combine the spices at the bottom with the cabbage and other veggies.
6. Cook for about 30-45 minutes, check to see if the potatoes are cooked through.