How to Make Vegan Cholent

"dinner served on wood table"

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


  1. 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).
  2. Fry the onion/s in the olive oil until slightly golden.
  3. Add the legumes and potatoes, pour water until it properly covers everything. Let boil.
  4. Once boiled, add the spices and the squash, mix well and cook in low temperature for 20-30 minutes.
  5. Add remaining ingredients.
  6. Add the wheat grains into the center of the stew.
  7. Now the important part:
  8. 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.
  9. 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.

 In the meantime, enjoy!
"vegan stew'



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