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Ethiopian Doro Wat with Quorn Fillets

A glass bowl of doro wat made with Quorn Fillets on a blue tile background with two pieces of flatbread on the side.

From Addis Ababa to your kitchen! Try one of the most iconic Ethiopian dishes with our recipe for Doro Wat. Traditionally made with chicken thighs, our take has all the berbere spice of the original but is made with Quorn Fillets for a vegetarian take. Don't skip the hard-boiled eggs, and make sure you have plenty of injera!

A bag of Quorn Fillets showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Fillets

High in Protein

Gluten Free

Low in Saturated Fat

No Soy


  • 312g pack of Quorn Fillets
  • juice of 1 small lemon
  • 6 tablespoons vegetable oil
  • 6 teaspoons berbere spice mix (Baharat is more readily available and a good sub. Add 1/4tsp of ground ginger and ground fenugreek to match even closer)
  • 6 large red onions, chopped
  • 3 cloves garlic, grated
  • 1 inch of fresh ginger, grated
  • salt to taste
  • 450ml of vegetable stock
  • 1 tablespoon garam masala
  • 6 eggs, boiled and peeled (you can sub here with a block of firm tofu cut into large chunks as shown)


  1. Over a very low heat, gently sauce red onions in 2 tbsp of oil for up to an hour, stirring occasionally, until a sweet paste has formed
  2. Add remaining oil and add the ginger, garlic, lemon and spice mix, mix well
  3. Add Quorn Fillets and stock and simmer for 12 minutes
  4. Add eggs or tofu and coat in sauce to heat. Sprinkle with garam masala and serve with flat breads or rice

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The nation has spoken


5 out of 5 stars


5 out of 5 stars

Best homemade curry we’ve ever made. quorn soaks up the favour, as do the eggs. Really impressive!

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