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
Roughly Chopped Sweet Onions
Chopped Cloves of Garlic
Ribs of Finely Sliced Celery
Finely Chopped Carrots
Peeled Medium Potatoes Chopped into 4 Pieces Each
Dried Whole Bay Leaf
Chicken-flavoured Soup Mix
Salt and Pepper to Taste
In This Recipe
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!