VEGAN CHOLENT
Cholent is a Jewish classic that can be considered an early predecessor to slow-cooker recipes. In its original form, it's put in the oven before the Sabbath and cooked at a very low temperature for about 12 hours so that it can be eaten for the Sabbath midday or late afternoon meal.
Provided by Veg Kitchen
Categories Stew
Time 2h
Number Of Ingredients 14
Steps:
- Combine the barley in a saucepan with 1 1/2 cups water. Bring to a gentle boil, then lower the heat, cover, and simmer until the water is absorbed, about 35 minutes. This won't cook the barley completely, but will give it a head start as it's added to the stew.
- Heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and seitan. Continue to sauté over medium heat, stirring frequently, until the seitan begins to brown lightly.
- Add the barley, potatoes, carrots, tomatoes, wine, and 4 cups water. Bring to a gentle boil, then lower the heat, cover, and simmer gently for 20 minutes.
- Add the beans and paprika. Cook over the lowest heat possible, stirring occasionally, for about an hour, or until the barley and vegetables are tender and the flavors well married. Add more water as needed to keep moist; this should be thick and stew-like, rather than soupy.
- Stir in the parsley and season with salt and pepper. Cook over very low heat for 5 minutes longer. If time allows, let this stand off the heat for an hour or two before serving to further develop flavor, then heat through gently. Otherwise, serve at once.
- /2 1
Nutrition Facts : Calories 400 kcal, Carbohydrate 62 g, Protein 27 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 612 mg, Fiber 13 g, Sugar 11 g, UnsaturatedFat 4 g, ServingSize 1 serving
VEGAN CHOLENT
With seitan or other plant-based beefy protein standing in for the real thing used in the original classic Jewish recipe, it's a warming, hearty dish that's easy to adapt to plant-based.
Provided by Nava Atlas
Categories Jewish Vegan Recipes
Time 2h20m
Number Of Ingredients 14
Steps:
- Combine the barley in a saucepan with 1 1/2 cups water. Bring to a gentle boil, then lower the heat, cover, and simmer until the water is absorbed, about 25 minutes. This won't cook the barley completely, but will give it a head start as it's added to the stew.
- Heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and seitan. Continue to sauté over medium heat, stirring frequently, until the seitan begins to brown lightly.
- Add the barley, potatoes, carrots, tomatoes, wine, and 4 cups water. Bring to a gentle boil, then lower the heat, cover, and simmer gently for 20 minutes.
- Add the beans and paprika. Cook over the lowest heat possible, stirring occasionally, for about an hour, or until the barley and vegetables are tender and the flavors well married. Add more water as needed to keep moist; this should be thick and stew-like, rather than soupy.
- Stir in the parsley and season with salt and pepper. Cook over very low heat for 5 minutes longer. If time allows, let this stand off the heat for an hour or two before serving to further develop flavor, then heat through gently. Otherwise, serve at once.
VEGAN MUSHROOM CHOLENT IN THE CROCK POT
This is one I have been looking at for a long time. I haven't tried it yet but wanted to post it here for safe keeping and to allow others to try. From "125 Best Vegetarian Slow Cooker Recipes." I'd probably leave out the celery as I'm not a fan. The time to make does not include overnight soaking. Also, feel free to use a different soaking method, just make sure the beans are soaked and ready to go when you put this in the crockpot.
Provided by ladypit
Categories One Dish Meal
Time 12h30m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 267.7, Fat 2.8, SaturatedFat 0.4, Sodium 31.2, Carbohydrate 52.2, Fiber 13.4, Sugar 4.8, Protein 11.1
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