Ethiopian cuisine is beefy of flavorful vegan dishes. Historically, a meal is eaten with the succor of injera, a spongy sourdough flatbread fabricated from fermented teff, which acts as a scooping utensil in put of spoons and forks. Cabbage and mustard lentils are staples within Ethiopian spreads, and not using a shortage of vivid flavors from turmeric, cumin and chile. Slideshow: More Vegetarian Recipes
