Ethiopian-Inspired Vegetarian Tibs with Sautéed Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant sauté of mixed vegetables spiced with traditional Ethiopian herbs and served with injera or flatbread. This african-inspired vegetarian (vegetarian) ready in about 30 minutes pairs olive oil, minced garlic cloves, small, finely chopped green chili for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 African cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and 1 finely chopped small green chili; sauté for 1 minute until fragrant but not browned.
  2. Step 2: Add 1 large sliced yellow onion and cook for 4 minutes until softened and slightly translucent.
  3. Step 3: Stir in 1 medium sliced red bell pepper, 1 medium zucchini cut into 1/2-inch half-moons, and 1 cup sliced mushrooms. Sauté for 6-7 minutes until vegetables are tender and edges begin to brown.
  4. Step 4: Add 1 tbsp tomato paste and 1 tbsp berbere spice blend to the skillet. Cook, stirring constantly, for 2 minutes until the vegetables are evenly coated and spices release their aroma.
  5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Stir well and cook for another 2 minutes, allowing flavors to meld.
  6. Step 6: Remove from heat and sprinkle 2 tbsp chopped fresh cilantro over the top.
  7. Step 7: Serve hot with 2 pieces of injera flatbread on the side for scooping.

Equipment for this recipe

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Frequently asked questions

How long does Ethiopian-Inspired Vegetarian Tibs with Sautéed Vegetables take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ethiopian-Inspired Vegetarian Tibs with Sautéed Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Ethiopian-Inspired Vegetarian Tibs with Sautéed Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ethiopian-Inspired Vegetarian Tibs with Sautéed Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Ethiopian-Inspired Vegetarian Tibs with Sautéed Vegetables vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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