Winter is approaching…. What better time than to make a delicious a vegan version of the Jewish dish known as cholent? Not sure how to make it? Think you’ll miss the meat? Think again! I promise you’ll enjoy the non-meat version more than you think! I usually serve it with a big bowl of yummy salad with a super easy homemade vegan honey mustard salad.
For those of you who don’t know what cholent is, it’s an old Jewish stew recipe, which is easily adapted to a vegetarian or vegan version.
Let’s get cooking… (May I suggest you enjoy a glass of spirit while making this!):
- 2 cups beans of your choosing: I used 1 cup white beans and 1 cup red beans (I use the above combination, but I also add garbanzo beans in the mixture)
- 1/2 cup barley
- 1/2 cup wheat grains (smoked wheat; alternately, use wheat berries)
- 2 onions
- 1-2 cups of squash / pumpkin cut to large cubes (optional)
- 5-6 garlic cloves
- oil for frying
- 3 medium-large potatoes
- 2 carrots
- 7-8 bay leaves
- 1 teaspoon whole coriander seeds
- 1 teaspoon whole cumin seeds
- 1/2 teaspoon ground white pepper
- 1 1/2 teaspoon salt
- 2 teaspoons sweet paprika
- Rinse the legumes in water over night. I actually prefer and recommend to leave them in water for 2-3 nights (replacing the water 2-3 times a day).
- Fry the onion/s in the olive oil until slightly golden.
- Add the legumes and potatoes, pour water until it properly covers everything. Let boil.
- Once boiled, add the spices and the squash, mix well and cook in low temperature for 20-30 minutes.
- Add remaining ingredients.
- Add the wheat grains into the center of the stew.
- Now the important part:
- Make sure the water covers all the ingredients in the pot. Place the pot in the oven (yes yes, the pot with all the ingredient in the oven…) at a temperature of 120 Celsius or 250 Fahrenheit. Leave it in the oven for 8-9 hours until most of the water has been absorbed.
- It’s OK if there’s a little bit more water in the pot. Just make sure the legumes are soft and thoroughly cooked.
Have a question about this recipe? I’ll be glad to answer you. Feel free to leave a question below in the comment section.