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