Ethiopian Vegan Classics and Injera Workshop
Ethiopian cuisine is a celebration of bold spices, communal eating, and the quiet magic of fermentation. In this hands-on class, we’ll dive into the heart of plant-based Ethiopian cooking—starting with the soul of the table: Injera. You’ll learn the technical craft of making this tangy, spongy flatbread from teff flour, including how to ferment, pour, and cook it just right.
Once our injera is ready, we’ll build a vibrant vegan mesob, the traditional shared platter that brings people together. Our menu features Kik Alicha, a gentle stew of yellow split peas seasoned with turmeric and garlic; Misir Wot, fiery red lentils simmered in a rich berbere sauce; and Gomen, a comforting mix of sautéed spinach and collard greens infused with aromatics.
Throughout the class, we’ll explore the rhythms of Ethiopian cooking, the cultural significance of eating from one plate, and the joy of crafting deeply flavorful food from humble ingredients. Whether you’re new to Ethiopian cuisine or looking to deepen your skills, you’ll leave with a full belly, a jar of starter to continue your injera journey at home, and a deeper appreciation for this soulful culinary tradition.
This class is taught by Chef Yodit Seyoum. Chef Yodit Seyoum was born in Eritrea, where her love of cooking began in a kitchen filled with laughter, spice, and the rhythm of her mother’s hands. She came to the U.S. as a teenager and built a life in Seattle with her husband, raising a family and running a bakery—and now a restaurant—for over twenty years. Her specialty is Eritrean and Ethiopian cuisine, but her heart is open to flavors from every corner of the world. She’s the kind of chef who’ll swap recipes with you over coffee, tell you stories while stirring lentils, and make you feel like family the moment you walk into her kitchen.
Book a class.
New dates are being added all the time. If you don’t see any class dates listed below, pre-register for free so we know what classes to prioritize. You can also book a private event if you have at least 4 people in your group.
All sales are final with no refunds. We need a minimum of 3 students to host a class. If you signed up but we didn’t have enough students, unfortunately we need to reschedule. We will work with you directly to find a new date. Thank you for your understanding.
Please familiarize yourself with our covid policy. Thank you!
Here’s the full menu:
Homemade Injera
Kik Alicha (yellow split peas stew)
Misir Wot (red lentils with berbere sauce)
Gomen (sautéed spinach and collard greens)
During this class, we will prepare and cook from scratch everything on the menu.
Throughout the process, we will pause to introduce new and lesser-known ingredients that are easily found in the greater Seattle area.
The small-class setting means all students are encouraged to ask questions and discuss potential variations for each dish that will make it more accessible and adaptable in everyday cooking.