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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
Serves 4-6 (or 6-8 if eaten as a side dish)
- 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
- 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.
- 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.
- 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!
- 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!