Vegan Mushroom Cholent In The Crock Pot Recipes

Steps:

• Soak the beans overnight. In the morning drain off the water. Rinse the pearl barley under cold water.
• Heat the oil in a skillet over medium heat. Add the onions through the parsnips and cook, stirring occasionally, until the vegetables are softened. (This should take about 7 minutes.).
• Add the garlic through peppercorns and stir for 1 minute. Add the vegetable stock and take it off the heat.
• Put half the onion and stock mixture into the crockpot. Add half the beans.
• Spread the potatoes on top to make an even layer. Put the mushrooms on top so that it covers the potatoes (cutting the mushrooms to fit if needed).
• Spread the pearl barley on top of the mushrooms and the rest of the beans on top of the barley.
• Add the rest of the onion/stock mix on top.
• Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours or until the beans are tender.

Steps:

• Preheat a large soup pot over a medium heat, sauté onions in oil until translucent add garlic, tarragon and caraway seeds, salt and pepper. Sauté until garlic is fragrant.
• Deglaze pot with red wine; add bay leaves lentils, carrots, potatoes, tomato sauce, water and TVP chunks. Mix together. Cover and simmer for about 30 mins until the potatoes and carrot are tender. Add the lima and kidney beans and cook until heated through. Yum yum yum.