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
PAREVE CHOLENT
This no-meat Cholent recipe is always a hit. You can add meat if you like, but most people don't even realize that the meat is missing.
Provided by SuperRebbetzin
Categories Soups, Stews and Chili Recipes Stews
Time 11h20m
Yield 6
Number Of Ingredients 17
Steps:
- Place kidney beans, white beans, barley, potatoes, sweet potato, onion, garlic, ketchup, barbeque sauce, soy sauce, brown sugar, garlic powder, onion powder, paprika, pepper, salt, and water in a slow cooker. Mix well. Cook on High for 3 hours, then reduce heat to Low and continue cooking overnight until the beans are tender.
Nutrition Facts : Calories 464.5 calories, Carbohydrate 98.9 g, Fat 1.3 g, Fiber 16.1 g, Protein 18.3 g, SaturatedFat 0.3 g, Sodium 2243.6 mg, Sugar 21.7 g
MUSHROOM AND BEAN CHOLENT (SLOW-COOKING STEW)
A delicious long-cooking crockpot stew. Vegan or vegetarian. Can simmer in crockpot 24+ hours. Ingredients can vary widely in type and quantity and still result in delicious stew. Good with combination of chickpeas and soy beans as these stand up to long cooking time. Veggies to possibly use include carrot, green pepper, cabbage, other greens. Any kind of dried mushrooms will do, and in varying amounts.
Provided by Angela V-C
Categories Stew
Time P1DT20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Put 2 tablespoons of olive oil in bottom of cooker. Add onions, half of beans and rice, garlic, dried mushrooms, and sesame oil. Top with the rest of the beans and rice, spices, any vegetables. Top with potatoes and oil.
- Add stock or water to top of crockpot. Let sit overnight in order to soak beans (it's OK to refrigerate).
- Start the crockpot in the morning or early afternoon on low setting. You may need to check once and add water. Stew is ready the next day in the morning or early afternoon (24-28 hours later). Add salt after cooking is done.
- Serve with sour cream for an extra-delicious stew.
Nutrition Facts : Calories 442.2, Fat 21.9, SaturatedFat 3, Sodium 554.8, Carbohydrate 55.5, Fiber 8.9, Sugar 6, Protein 10.1
BEEF STEW/ CHOLENT FOR CROCK POT
I worked on my stew recipe for several years before I perfected it to what it is today! Every time I serve this for Shabbat lunch, it's completely devoured. It's ultra simple and always comes out great. If you're making this for shabbos, cook it fully Friday afternoon and keep the crockpot on the "warm" setting until serving. You can also make the recipe by substituting one can of chicken stock with a can of beer.
Provided by Mirramar
Categories Stew
Time 6h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Slice up onions and sautee in the 2 tablespoons of olive oil until translucent
- Cut up the sweet potatoes into medium sized chunks and place in crock pot.
- Put the barley, chicken stock, stew meat, and onions into the crock pot.
- Add the garlic salt and paprika.
- Cook on low for 6 hours.
Nutrition Facts : Calories 648.1, Fat 32, SaturatedFat 10.6, Cholesterol 82.1, Sodium 417.1, Carbohydrate 57.9, Fiber 9.8, Sugar 10, Protein 32.2
VEGETARIAN CHOLENT
This delicious crockpot recipe will leave your house smelling wonderfully upon entering after a long day of work (oven instructions are also included). This recipe comes from easyjewishrecipes.com. I left out the mushrooms because my husband and daughter do not like them.
Provided by cwrunner01
Categories Beans
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Layer surface of pot with chickpeas and navy beans. Over that, place the potatoes, left whole, in the pot. If using eggs, place them among the potatoes. Add onion quarters, garlic and then the kamut or other grain selected. Drizzle oil, tamari sauce, mushrooms, raisins, honey, and each of the spices.
- Cover with water to top of pot.
- Crockpot: cook for 8-10 hours set at High. Oven: Bake covered at 250 degrees F (120 C) for 8 - 10 hours.
Nutrition Facts : Calories 378, Fat 8.9, SaturatedFat 1.2, Sodium 267.8, Carbohydrate 64, Fiber 14, Sugar 15.1, Protein 13.9
MOM'S AUTHENTIC KOSHER CHOLENT RECIPE
This is a very filling and hearty stew. It cooks slowly overnight for a minimum of 10 to 15 hours or more on a very low flame.
Provided by Sherrie D.
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 10h40m
Yield 8
Number Of Ingredients 11
Steps:
- In a large oven safe pot or roasting pan, saute onions in oil over medium heat.
- Add meat, and brown well on all sides.
- Mix in beans; stir continuously until the beans start to shrivel. Stir in the barley. Add potatoes, and add just enough boiling water to cover the meat and potatoes. Mix in dry soup mix and garlic. Season with salt and pepper. Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top.
- Preheat oven to 200 degrees F (95 degrees C).
- Cover pot tightly, and place in preheated oven. Allow to cook overnight for at least 10 to 15 hours. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes.
Nutrition Facts : Calories 1066.5 calories, Carbohydrate 98.3 g, Cholesterol 161 mg, Fat 49.2 g, Fiber 17.3 g, Protein 58 g, SaturatedFat 17.6 g, Sodium 616.1 mg, Sugar 5.3 g
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