Vegan Oromo
1 hr 40 min + overnight rest (optional)Makes 1 oromo
A steamed Ethiopian spiral bread filled with grated pumpkin, soy mince, onion and herbs, served with chili oil and plant-based yogurt.
| prepIf making chili oil, prepare it now or while dough rests | |||||||
| 200 g all-purpose flour | Mix flour, salt & oil; add water gradually | Rest dough, covered, 1+ hr or overnight | Roll dough into thin sheet, ~1 mm thick | Cover dough with filling, sprinkle pepper | Roll into tight spiral; shape into horseshoe | Place in steamer; steam 30–40 min | Serve with chili oil & plant-based yogurt |
| 2 tsp olive oil | |||||||
| ½ tsp salt | |||||||
| 100 mL water | |||||||
| 2 cloves garlic, minced (1 tbsp) | Bloom garlic & chili flakes in container | Pour hot oil over garlic & chili; cool | |||||
| 50 mL dried chili flakes | |||||||
| 75 mL vegetable oil (for chili oil) | Heat oil until hot enough to fry | ||||||
| 180 g pumpkin or sweet potato, grated | Chop onion, grate pumpkin, chop parsley | ||||||
| 70 g onion, finely chopped | |||||||
| 90 g soy mince, rehydrated TVP, or meat substitute | |||||||
| 2 tbsp fresh parsley, chopped | |||||||
| 1 tsp black pepper | |||||||
| Oil for parchment paper | Oil parchment paper in steamer basket | ||||||
| Chili oil, store-bought or homemade (for serving) | |||||||
| Plant-based yogurt or sour cream | |||||||
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