Cabbage Potatoes and Carrots Recipe Vegan Richa Atakilt Wat Guide

If you’re looking to add a hearty, flavorful, and wholesome dish to your vegan recipe collection, look no further than this vibrant Ethiopian-inspired Atakilt Wat. This recipe, popularized by the fantastic Vegan Richa, combines simple vegetables like cabbage, potatoes, and carrots simmered in a fragrant berbere-spiced tomato sauce.

The dish is comforting, nutritious, and packed with spices that deliver warmth and depth without overwhelming your palate. Perfect as a main or side, Atakilt Wat is a wonderful way to explore Ethiopian cuisine right in your own kitchen.

What’s more, it’s incredibly easy to make with pantry staples and fresh produce, making it a go-to for busy weeknights or weekend meal prep. Whether you’re vegan, vegetarian, or simply love vibrant plant-based dishes, this recipe will delight your taste buds and nourish your body.

Plus, it pairs beautifully with injera, rice, or flatbreads. Let’s dive into the details of this flavorful and wholesome recipe.

Why You’ll Love This Recipe

This Atakilt Wat recipe stands out for several reasons:

• Simple Ingredients: Using basic vegetables like cabbage, potatoes, and carrots means it’s budget-friendly and easy to find everything you need.
• Rich Flavor: The berbere spice blend and garlic-ginger base create a deep, warming flavor profile that’s both bold and comforting.
• Vegan & Gluten-Free: This recipe is naturally vegan and gluten-free, catering to many dietary needs without sacrificing taste.
• Versatility: It can serve as a main dish or a colorful side, pairing well with grains, legumes, or flatbreads.
• Healthy & Nutritious: Loaded with fiber, vitamins, and antioxidants, it’s a perfect wholesome meal for any season.

Ingredients

• 3 cups green cabbage, chopped
• 2 medium potatoes, peeled and diced (about 2 cups)
• 2 large carrots, peeled and sliced
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons berbere spice blend (adjust to taste)
• 1 teaspoon turmeric powder
• 1 can (14 oz) diced tomatoes
• 3 tablespoons vegetable oil (such as avocado or sunflower)
• 1 cup water or vegetable broth
• Salt to taste
• Fresh cilantro for garnish (optional)
• Juice of ½ lemon (optional, for brightness)

Equipment

• Large sauté pan or deep skillet with lid
• Sharp knife and cutting board
• Wooden spoon or spatula
• Measuring spoons and cups
• Mixing bowl (optional, for prepping veggies)

Instructions

1. Prepare the vegetables: Wash and chop the cabbage, peel and dice the potatoes, and peel and slice the carrots. Set aside.
2. Sauté the aromatics: Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add garlic and ginger: Stir in the minced garlic and ginger, cooking for 1-2 minutes until fragrant, being careful not to burn them.
4. Spice it up: Add the berbere spice blend and turmeric powder to the aromatics. Stir constantly for about 30 seconds to toast the spices and release their flavors.
5. Add tomatoes: Pour in the diced tomatoes with their juices. Stir well and cook for 5 minutes, allowing the tomatoes to soften and meld with the spices.
6. Add vegetables and liquid: Add the potatoes, carrots, and cabbage to the pan. Pour in the water or vegetable broth, stir, and season with salt to taste.
7. Simmer: Bring the mixture to a simmer, then reduce the heat to low. Cover the pan with a lid and cook for 25-30 minutes, or until the vegetables are tender but not mushy. Stir occasionally to prevent sticking.
8. Adjust seasoning: Taste and adjust salt or berbere spice if needed. If you like a touch of brightness, stir in the lemon juice just before serving.
9. Serve: Garnish with fresh cilantro if desired and serve hot.

Tips & Variations

“Berbere is the heart of this dish, so if you can’t find it locally, you can make your own blend with paprika, chili powder, fenugreek, cumin, coriander, and cinnamon.”

• Make it gluten-free: This recipe is naturally gluten-free, but always check spice labels to avoid any additives.
• Bulk it up: Add chickpeas or lentils for extra protein and fiber.
• Adjust spice level: If you prefer milder dishes, reduce the berbere or omit the chili powders.
• Use different veggies: Swap or add other root vegetables like sweet potatoes or parsnips for seasonal variety.
• Make it oil-free: Sauté the aromatics in a splash of vegetable broth or water instead of oil for a lower-fat version.

Nutrition Facts

Serving Suggestions

This Atakilt Wat shines when served with traditional Ethiopian injera, which soaks up the flavorful sauce beautifully.

If injera isn’t available, serve with steamed basmati or jasmine rice to balance the spices. It also pairs wonderfully with flatbreads like naan or chapati for a satisfying meal.

For a protein boost, consider serving alongside lentil stews or beans. You might also enjoy this dish as a hearty side with a vegan meat substitute or alongside other vegetable dishes like the Lion’s Mane Mushroom Crumble.

Conclusion

Atakilt Wat is a beautiful example of how simple vegetables can be transformed into a deeply flavorful, comforting dish with the magic of spices and good technique. This vegan recipe inspired by Vegan Richa not only celebrates Ethiopian cuisine but also offers a nutritious and easy-to-make meal that anyone can enjoy.

Whether you’re a seasoned vegan or just looking for a delicious way to eat more plants, this cabbage, potatoes, and carrots stew will quickly become a staple in your kitchen. Don’t forget to explore more exciting recipes like the Low Fodmap Appetizer Recipes or the refreshing Lemon Straws Recipe for your next culinary adventure!

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