Seitan Simmered in Berbere Spices and Wine (Seitan Tibs W’et)
My version of the classic Ethiopian Doro W’et stew, but it’s also like tibs from the addition of tender little morsels of seitan simmered in roasted spices, red wine and tomato paste. This is rich, hearty fare that’s best served with a vegetable w’et stew (collards are an obvious choice). Even made with spicy berbere it’s not overly spicy, but if you crave extra heat enhance it with a few additional teaspoons of cayenne or throw in a finely minced hot chile or two.
- 2 tablespoons mild vegetable oil
- 6 garlic cloves, minced
- 2 medium red onions, peeled and finely diced
- 1 tablespoon finely minced ginger
- 2 tablespoons tomato paste
- 2 tablespoons berbere spice blend
- 2 tablespoons Spiced Buttery Oil (Niter Kibbeh)
- 3 cutlets of Coriander Seitan, or 2 eight ounce packages prepared seitan, diced into 1/2 thick bite sized pieces
- 1 cup dry red wine
- 1 cup vegetable broth
- 3 ripe tomatoes, core removed and diced into 1/2 inch pieces or 1 cup diced canned tomatoes with juices
- ½ teaspoon salt or to taste
1. In deep 12 inch stainless steel skillet or 3 quart pot, heat the oil over medium heat. Stir in the garlic, onions, and ginger and cook until very soft and lightly browned, about 8 to 10 minutes. Add the tomato paste and berbere and cook for another 2 minutes, stirring occasionally. Add the Spiced Buttery Oil and diced seitan, stirring to coat the chunks with the seasonings. Fry the seitan for 3 minutes, stirring constantly.
2. Pour in the red wine and stir vigorously to release and dissolve any browned bits from the bottom of the pan. When the wine has reduced by about half, pour in the vegetable broth and tomatoes. Increase the heat to medium-high and bring to an active simmer for 2 minutes. Turn down the heat to medium, partially cover and cook for 20 minutes, stirring occasionally. The deep red sauce should have thicken and coat the seitan pieces; continue to cook uncovered if the sauce looks a little thin. If the stew looks too dry, stir in a little additional wine or vegetable broth. When the sauce reaches your desired consistency, season with salt.
3. Turn off the heat, keep covered and let stand for 10 minutes. Serve the stew warm with plenty of injera.