Vegetarian Cholent Recipes

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CHOLENT

The overnight Jewish stew, cholent, is typically started on Friday afternoon and allowed to cook overnight to be eaten at noon on the Sabbath. It is a flavorful, comforting slurry of beef short ribs, beans, potatoes, onions, honey and smoked paprika. This version is made in a slow cooker so those observing Sabbath need not tend to it.

Provided by Joan Nathan

Categories     dinner, main course

Time 15h

Yield 6 to 8 servings

Number Of Ingredients 12



Cholent image

Steps:

  • Line the bottom of a slow cooker with the potatoes, the onion and then the short ribs, sprinkling the meat with pepper to taste.
  • Scatter the barley and the beans on top, then pour on the broth and the honey or molasses. Sprinkle with the paprika and salt to taste. Add enough water to cover all the ingredients. Cook on low for 12 to 15 hours, stirring occasionally (except during Shabbat, for those who observe it), adding more water if necessary. The longer the cholent cooks, the better it will be.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 585 milligrams, Sugar 7 grams, TransFat 0 grams

2 medium potatoes, peeled and cut into 1 1/2-inch chunks
1 medium onion, peeled and cut into 1 1/2-inch chunks
1/2 to 1 pound boneless beef short ribs, cut in 1 1/2-inch chunks
Pepper, to taste
3/4 cup pearl barley
1/3 cup dried kidney beans
1/3 cup dried navy beans
1/3 cup dried cranberry beans
3 cups chicken or beef broth
2 tablespoons honey or molasses
2 tablespoons smoked paprika
Salt to taste

VEGETARIAN CHOLENT

This delicious crockpot recipe will leave your house smelling wonderfully upon entering after a long day of work (oven instructions are also included). This recipe comes from easyjewishrecipes.com. I left out the mushrooms because my husband and daughter do not like them.

Provided by cwrunner01

Categories     Beans

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 17



Vegetarian Cholent image

Steps:

  • Layer surface of pot with chickpeas and navy beans. Over that, place the potatoes, left whole, in the pot. If using eggs, place them among the potatoes. Add onion quarters, garlic and then the kamut or other grain selected. Drizzle oil, tamari sauce, mushrooms, raisins, honey, and each of the spices.
  • Cover with water to top of pot.
  • Crockpot: cook for 8-10 hours set at High. Oven: Bake covered at 250 degrees F (120 C) for 8 - 10 hours.

Nutrition Facts : Calories 378, Fat 8.9, SaturatedFat 1.2, Sodium 267.8, Carbohydrate 64, Fiber 14, Sugar 15.1, Protein 13.9

1 cup dried garbanzo beans
1 cup dried navy beans
4 medium potatoes, peeled, left whole
1 large onion, cut into quarters
4 peeled garlic cloves
1 cup wheat berries or 1 cup rice
1/4 cup olive oil
2 tablespoons tamari soy sauce
porcini mushroom
1/2 cup raisins or 1/2 cup another dried fruit
2 tablespoons honey or 30 ml honey
1/2 teaspoon cardamom
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon sweet paprika
1/2 teaspoon cinnamon
4 raw eggs, in their shells (optional)

KOSHER VEGETARIAN CHOLENT

Don't be put off by the amount of cooking time (I've quoted the longest time). It is well worth the wait and develops the flavour better with the long cooking. This recipe is adapted slightly from the original which was found at Just Slow Cooking.com.

Provided by Dragoness

Categories     Stew

Time P1DT30m

Yield 4-6 serving(s)

Number Of Ingredients 13



Kosher Vegetarian Cholent image

Steps:

  • Soak the beans overnight, then drain.
  • Or, follow package directions for quick soaking.
  • In a large skillet, heat the oil and saute the garlic, onions and celery until tender.
  • Put in slow cooker.
  • Add the potatoes, carrots, beans, bay leaf and paprika.
  • Dissolve the soup mix in 1 cup of the hot water and add to the vegetables with the remaining 3 cups of water.
  • Add salt and pepper to taste.
  • Cover tightly and cook on low 18-24 hours.
  • Taste and adjust seasonings, if necessary.
  • Makes four very generous servings.

Nutrition Facts : Calories 444.1, Fat 4.4, SaturatedFat 0.7, Sodium 78.8, Carbohydrate 84.9, Fiber 19.6, Sugar 11.6, Protein 19.5

1 1/2 cups dried large lima beans
1 tablespoon vegetable oil
2 garlic cloves, minced
2 medium onions, thinly sliced
3 stalks celery, thinly sliced
2 large potatoes or 4 small potatoes, peeled and quartered
2 carrots, peeled and thinly sliced
1 bay leaf, crushed
1 1/2-2 tablespoons vegetarian chicken soup mix or 5 vegetable bouillon cubes
1 tablespoon paprika (I find using half smoked bittersweet paprika and half regular paprika adds depth to the final flavou)
4 cups hot water
salt
fresh ground pepper

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