Ethiopian-Style Seitan Chick’n

Ethiopian-Style Seitan Chick’n

Ethiopian-Style Seitan Chick’n served over rice and topped with cilantro is a quick and easy plant-based take on doro wot.


Ethiopian-Style Seitan Chick’n

  • 10-12 oz. seitan chick’n
  • 2 tsp berbere spice
  • 1/2 yellow onion, finely diced
  • 3 Tbs tomato paste
  • 1/2-2/3 cup vegetable broth
  • Salt and black pepper to taste
  • 3 cloves garlic, peeled
  • 1 tsp ground ginger
  • Vegetable oil
  • Cilantro for garnish, optional
  • Rice for serving


  1. In a skillet, set heat to medium-high. Once hot, add enough oil to lightly coat the pan.
  2. Cook the seitan for 5-7 minutes, flipping every few minutes until seared on each side. Set aside once cooked.
  3. In a separate small pot or skillet, sauté the onions for 5-7 minutes. Mix together with the spices and tomato paste.
  4. Transfer the onion mix to a blender or use an immersion blender and gradually add the vegetable broth, blending until smooth.
  5. Taste and adjust seasoning as desired. Combine the seitan with the onion spice sauce and return to medium heat for 4-5 minutes.
  6. Serve over rice and top with optional garnish, and enjoy!

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