Kosher for Passover Vegetarian Cholent

March 27, 2021
5 Ratings
  • Serves 4-6 (or 6-8 if eaten as a side dish)
Author Notes

A Cholent is a traditional Jewish stew, cooked overnight in the neighborhood's baker's oven after it had been shut off for Shabbat. This Cholent is 100% Vegan, but tastes and smells as warm and delicious as my grandmother's. —BC Mama

What You'll Need
  • 1 tablespoon Vegetable Oil
  • 2 Roughly Chopped Sweet Onions
  • 3 Chopped Cloves of Garlic
  • 1 cup Mushrooms
  • 2 Ribs of Finely Sliced Celery
  • 2 Finely Chopped Carrots
  • 3 Peeled Medium Potatoes Chopped into 4 Pieces Each
  • 1 Dried Whole Bay Leaf
  • 1 cup Quinoa
  • 2 tablespoons Chicken-flavoured Soup Mix
  • 1 tablespoon Paprika
  • 4 cups Hot Water
  • Salt and Pepper to Taste
  1. In a large fry pan heat the oil. Add onions, celery, garlic and some salt and pepper. Sauté until translucent. Put ingredients into a slow-cooker. I use a 3-quart.
  2. Add potatoes, mushrooms, carrots, bay leaf, paprika and quinoa to the slow-cooker. Dissolve soup into one cup of the hot water and along with the remaining 3 cups add to the slow-cooker to cover the vegetables. Salt and pepper to taste.
  3. Cook on low for at least 12 hours. I usually make this before I go to bed the night before I serve. Taste in the morning and adjust seasoning as needed. If you've over seasoned and add another potato first thing in the morning, by dinnertime it should be perfect!
  4. Traditionally, a Cholent is made with grains and legumes. Try substituting the mushrooms and quinoa for lima beans and barley, if you are not following the Kosher for Passover rules!

See what other Food52ers are saying.

  • BC Mama
    BC Mama
  • Sara from Brooklyn
    Sara from Brooklyn

2 Reviews

Sara F. April 1, 2015
Not exactly vegetarian when one of the ingredients is "chicken-flavored soup mix."
BC M. April 1, 2015
It is still vegetarian if no actual chicken or any other meat goes into the mix. I usually use Osem. There are many other varieties that you can use.