Ethiopian-Spiced Tempeh & Millet Flatbread Platter with Ginger-Tomato Misir Wat
Prep 20 min · Cook 35 min · Serves 4 · medium
A vibrant Ethiopian-inspired dinner featuring pan-seared marinated tempeh alongside creamy red lentil stew infused with warming spices, served on fluffy millet-based flatbread with sautéed collard greens and pickled vegetables. This globally-inspired feast celebrates bold flavors and plant-powered proteins.
Ingredients
- 14 oz tempeh, cut into 1/2-inch steaks
- 1.5 cups red lentils, dried
- 1 cup millet flour, for flatbread
- 0.5 cup all-purpose flour, for binding
- 1 tsp xanthan gum, for binding
- 8 oz collard greens, chopped
- 1 large onion, diced
- 3 tbsp fresh ginger, minced
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- 0.5 cup coconut milk, full-fat
- 3.5 cups vegetable broth
- 2 tbsp berbere spice blend
- 1 tsp ground cumin
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