VEGAN CHOLENT
Cholent is a Jewish classic that can be considered an early predecessor to slow-cooker recipes. In its original form, it's put in the oven before the Sabbath and cooked at a very low temperature for about 12 hours so that it can be eaten for the Sabbath midday or late afternoon meal.
Provided by Veg Kitchen
Categories Stew
Time 2h
Number Of Ingredients 14
Steps:
- Combine the barley in a saucepan with 1 1/2 cups water. Bring to a gentle boil, then lower the heat, cover, and simmer until the water is absorbed, about 35 minutes. This won't cook the barley completely, but will give it a head start as it's added to the stew.
- Heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and seitan. Continue to sauté over medium heat, stirring frequently, until the seitan begins to brown lightly.
- Add the barley, potatoes, carrots, tomatoes, wine, and 4 cups water. Bring to a gentle boil, then lower the heat, cover, and simmer gently for 20 minutes.
- Add the beans and paprika. Cook over the lowest heat possible, stirring occasionally, for about an hour, or until the barley and vegetables are tender and the flavors well married. Add more water as needed to keep moist; this should be thick and stew-like, rather than soupy.
- Stir in the parsley and season with salt and pepper. Cook over very low heat for 5 minutes longer. If time allows, let this stand off the heat for an hour or two before serving to further develop flavor, then heat through gently. Otherwise, serve at once.
- /2 1
Nutrition Facts : Calories 400 kcal, Carbohydrate 62 g, Protein 27 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 612 mg, Fiber 13 g, Sugar 11 g, UnsaturatedFat 4 g, ServingSize 1 serving
VEGAN MUSHROOM CHOLENT IN THE CROCK POT
This is one I have been looking at for a long time. I haven't tried it yet but wanted to post it here for safe keeping and to allow others to try. From "125 Best Vegetarian Slow Cooker Recipes." I'd probably leave out the celery as I'm not a fan. The time to make does not include overnight soaking. Also, feel free to use a different soaking method, just make sure the beans are soaked and ready to go when you put this in the crockpot.
Provided by ladypit
Categories One Dish Meal
Time 12h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Soak the beans overnight. In the morning drain off the water. Rinse the pearl barley under cold water.
- Heat the oil in a skillet over medium heat. Add the onions through the parsnips and cook, stirring occasionally, until the vegetables are softened. (This should take about 7 minutes.).
- Add the garlic through peppercorns and stir for 1 minute. Add the vegetable stock and take it off the heat.
- Put half the onion and stock mixture into the crockpot. Add half the beans.
- Spread the potatoes on top to make an even layer. Put the mushrooms on top so that it covers the potatoes (cutting the mushrooms to fit if needed).
- Spread the pearl barley on top of the mushrooms and the rest of the beans on top of the barley.
- Add the rest of the onion/stock mix on top.
- Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours or until the beans are tender.
Nutrition Facts : Calories 267.7, Fat 2.8, SaturatedFat 0.4, Sodium 31.2, Carbohydrate 52.2, Fiber 13.4, Sugar 4.8, Protein 11.1
KOSHER VEGETARIAN CHOLENT
Don't be put off by the amount of cooking time (I've quoted the longest time). It is well worth the wait and develops the flavour better with the long cooking. This recipe is adapted slightly from the original which was found at Just Slow Cooking.com.
Provided by Dragoness
Categories Stew
Time P1DT30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Soak the beans overnight, then drain.
- Or, follow package directions for quick soaking.
- In a large skillet, heat the oil and saute the garlic, onions and celery until tender.
- Put in slow cooker.
- Add the potatoes, carrots, beans, bay leaf and paprika.
- Dissolve the soup mix in 1 cup of the hot water and add to the vegetables with the remaining 3 cups of water.
- Add salt and pepper to taste.
- Cover tightly and cook on low 18-24 hours.
- Taste and adjust seasonings, if necessary.
- Makes four very generous servings.
Nutrition Facts : Calories 444.1, Fat 4.4, SaturatedFat 0.7, Sodium 78.8, Carbohydrate 84.9, Fiber 19.6, Sugar 11.6, Protein 19.5
VEGAN CHOLENT
From Veganomicon- Isa Chandra Moskowitz and Terry Hope, when I made this I omitted tarragon cos I didn't have any in, and I substituted the olive oil with spray cal to cut down on fat. I usually don't like TVP but this was absolutely awesome, my meat loving husband adored it. oh yeah my dog helped write this recipe, by treading on keyboard and licking my hand which was resting on mouse she wanted stroking you see.
Provided by cakeinmyface
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat a large soup pot over a medium heat, sauté onions in oil until translucent add garlic, tarragon and caraway seeds, salt and pepper. Sauté until garlic is fragrant.
- Deglaze pot with red wine; add bay leaves lentils, carrots, potatoes, tomato sauce, water and TVP chunks. Mix together. Cover and simmer for about 30 mins until the potatoes and carrot are tender. Add the lima and kidney beans and cook until heated through. Yum yum yum.
Nutrition Facts : Calories 316.8, Fat 5.8, SaturatedFat 0.8, Sodium 1099.7, Carbohydrate 52.6, Fiber 10.5, Sugar 7.1, Protein 12.8
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