Kosher Vegetarian Cholent
- Ready In:
- 24hrs 30mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 1 1⁄2 cups dried large lima beans
- 1 tablespoon vegetable oil
- 2 garlic cloves, minced
- 2 medium onions, thinly sliced
- 3 stalks celery, thinly sliced
- 2 large potatoes or 4 small potatoes, peeled and quartered
- 2 carrots, peeled and thinly sliced
- 1 bay leaf, crushed
- 1 1⁄2 - 2 tablespoons vegetarian chicken soup mix or 5 vegetable bouillon cubes
- 1 tablespoon paprika (I find using half smoked bittersweet paprika and half regular paprika adds depth to the final flavou)
- 4 cups hot water
- salt
- fresh ground pepper
directions
- 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.
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Reviews
-
This tasted pretty good and had sufficient depth of flavour to make this veggie version fair competition for a "true" meat cholent. However I did find that considerably more water was needed than recipe provides if using for Shabbat lunch in the winter the slow cooker for will be on for about 21 hours.