Kosher for Passover Vegetarian Cholent

By • August 18, 2013 2 Comments

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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
  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!

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