Ethiopian-Spiced Tempeh & Millet Flatbread Platter with Ginger-Tomato Misir Wat

Ingredients

• 14 oz tempeh, cut into 1/2-inch steaks
• 1 1/2 cups red lentils, dried
• 1 cup millet flour, for flatbread
• 1/2 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
• 1/2 cup coconut milk, full-fat
• 3 1/2 cups vegetable broth
• 2 tbsp berbere spice blend
• 1 tsp ground cumin
• 4 tbsp olive oil, divided
• 3 tbsp tamari, for marinade
• 2 tbsp apple cider vinegar, divided
• 1 tbsp maple syrup, for marinade
• 1 1/2 cups warm water, for flatbread
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1 cup red cabbage, thinly sliced
• 1/4 tsp turmeric

Instructions

1. 1

   Prepare tempeh marinade: whisk together tamari, 1 tbsp apple cider vinegar, maple syrup, half the minced garlic, and 1 tbsp olive oil. Add tempeh steaks and marinate for at least 20 minutes.

2. 2

   Make millet flatbread: combine millet flour, all-purpose flour, xanthan gum, and 1/2 tsp salt. Gradually whisk in warm water until smooth batter forms. Let rest 10 minutes. Heat non-stick skillet over medium-low heat, lightly oil, and cook thin pancakes 1-2 minutes per side until lightly golden. Keep warm.