Vegetarian Cholent Food

KOSHER VEGETARIAN CHOLENT

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.

KOSHER VEGETARIAN BEAN CHOLENT (PARVE)

Steps:

• Soak the beans in water overnight.
• When ready to cook, drain the beans.
• Heat oil in a skillet. Sauté onions for 5 to 7 minutes until translucent.
• In a crock pot, mix onions with beans and barley. Add water to cover. Bring to a boil. Lower heat and cook, covered, for 30 minutes.
• Add potatoes. Cook, covered, on low heat for 30 more minutes.
• Stir in onion soup mix and tomatoes. Cook, tightly covered, on low heat for several hours or (if you plan to serve it for Sabbath lunch) overnight. Note: Check the cholent's water level occasionally as it cooks. If too much water evaporates, add some water to the cholent.

VEGETARIAN CHOLENT

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.

PAREVE CHOLENT

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.