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Imagine a hearty stew simmering away, filling your kitchen with the kind of rich, savory aromas that make you glance at the clock every five minutes, wondering if it’s time to eat yet. That’s vegan cholent—the ultimate Shabbat solution.
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Let it slow-cook overnight in a low oven for Sabbath, or leave it bubbling away in a crock pot while you go about your day. Beans turn buttery-soft, seitan soaks up all that smoky, garlicky goodness, and potatoes break down just enough to make everything thick and dreamy. It’s a no-fuss, hands-off meal that rewards patience… and makes non-veg cholent look sorta pathetic.
Cholent, also known as hamin in Sephardic communities, is kinda the original slow-cooker recipe, created so families could enjoy hot Shabbat meals without needing to cook (because rules are rules). The original classic Jewish recipe is made with beef or chicken, but this version doesn’t just leave out the meat—it replaces it with hearty chunks of seitan and slices of vegan kishke that soak up all the smoky, garlicky goodness. The result? A rich, slow-cooked stew that rivals the meaty depth of the original—without harming a single lovable critter.
Complete your Shabbat table with other classics like Vegan Potato Kugel, Vegan Noodle Kugel, or a slice of Vegan Chocolate Babka, and you’ve got a feast that honors tradition while keeping it 100% plant-based.
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🥰 Why you’ll adore this vegan cholent recipe
✅ Tested and Approved Worldwide: Like all my vegan recipes, this one was stress-tested by hundreds of recipe testers around the world. Different beans, different stovetops—same rich, hearty, foolproof results every time.
🔥 The Slow-Cooking Magic: Low and slow is the name of the game. That’s why this cholent delivers the best texture—softened beans, seitan soaking up all the seasoning, and the starch from the potatoes thickening the broth naturally. Long cook time = deep, caramelized flavor that no quick-fix stew can match.
✊ Vegan AF: Like all my vegan Jewish recipes, this cholent skips the traditional meat and eggs—no cows, no chickens, not a single fuzzy friend harmed. The Talmud states that Adam and Eve were not permitted to eat meat, reinforcing that vegetarianism was the original, divine diet intended by HaShem.
🥘 Vegan Cholent Ingredients
Seitan
Seitan is the secret for giving this vegan cholent that meaty, slow-cooked richness that doesn’t just rival the original form, it makes it the real thing. For the juiciest, most flavorful results, I recommend using my own version of vegan chicken, which has a meatier texture than any store-bought options. Or you make make the cholent with thick slices of vegan corned beef instead, for a little whisper of vegan reuben vibes..
And hey, if you’re left with any leftovers, save them for future use in my vegan kofta, vegan tikka masala, or vegan breakfast sausages—all guaranteed to be just as satisfying.
If you’re gluten-free, you can swap in browned pieces of young green jackfruit for a tender, shredded texture, or rehydrated soy curls for a nice, chewy bite.
Dried Beans
Pinto beans are the ideal bean type for this cholent. They have a creamy texture that makes the broth extra rich while keeping their shape through the long cooking time. They’re not just the perfect bean for vegan refried beans!
Dried navy beans break down slightly as they cook, adding body and thickness to the stew. They’re packed with fiber and protein, making this cholent an extra hearty dish. Navy beans are super versatile—if you have leftovers, cook them up to use in escarole and bean soup, vegan alfredo sauce, or loubia for a protein-packed comfort meal. Cannellini beans or great northern beans can work in place of navy beans if you’re out.
The Potatoes
Yukon golds and red skin potatoes are perfect for cholent because they hold their shape even after long cooking, giving a buttery, creamy texture. For vegan latkes or dairy-free mashed potatoes, I prefer starchy russets, but for this stew, waxy potatoes are the way to go. If you only have russets, cut them larger so they don’t fall apart.
Porcini Mushrooms
Dried porcini mushrooms bring an earthy umami richness that makes the cholent significantly yummier, adding a deep, almost meaty complexity to the broth. I also use them in my mushroom gravy for their robust, rich flavor. If you can’t find porcini, fresh shiitakes (the dried ones are kinda gross tasting in my opinion) or a splash of mushroom powder work fine for that savory boost.
Kishke
Kishke (Yiddish word that literally means ‘intestines’ 🤢) is a traditional stuffing of the Ashkenazi Jewish communities known for its rich, savory flavor and melt-in-your-mouth texture. Originally made with meat, grains, vegetables, and schmaltz (rendered chicken fat), people loved cooking it inside cholent where it would soak up all the delicious juices.
My vegan kishke recipe keeps that same old-world flavor, with a perfectly crispy outside and tender, flavorful inside. I’m ridiculously excited for you to try adding slices on top just at the end of cooking (so it doesn’t fall apart), letting it soak up the smoky, garlicky broth. It’s pure comfort, and honestly, I’m a little bit jealous of your first bite.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
📖 How to make vegan cholent
No stanky mystery stew here—just follow these step-by-step photos with helpful tips to nail this classic Shabbat lunch on your first attempt! Or scroll down to the bottom of this page for the easy-to-print recipe card.
Step One
Seitanic Rituals:
In a large, heavy-bottomed pot or Dutch oven, heat the vegan butter or olive oil over medium heat for 90 seconds until hot. Add the torn seitan and cook for 7-8 minutes, stirring occasionally, until golden-brown all over.
Step Two
Cry Me a River:
Stir in the chopped onions and minced garlic, and continue cooking for 4 minutes over medium heat until the onions soften and become aromatic.
Step Three
Bean There, Done That:
Rinse the dried pinto beans, navy beans, and pearl barley in a fine-mesh strainer under running cold water.
Step Four
Root of All Flavor:
Shake off excess water and add them to the pot along with the halved potatoes, chopped carrots, black pepper, salt, paprika, turmeric, and ground coriander. Stir well to evenly distribute the seasonings.
Step Five
Stock To Me:
Pour in the maple syrup and vegetable stock or water, stirring gently to combine. Bring the mixture to a gentle boil over medium heat, then reduce to a simmer.
Step Six
StewTube Livestream:
Cover the pot with a lid and allow it to cook for at least 4 hours, stirring occasionally and adding extra liquid as needed to keep all ingredients submerged.
Before serving, stir gently to combine everything, being careful not to break apart the softened potatoes too much. Taste and adjust seasoning if necessary.
✅ If preparing for Shabbat, transfer the stew to an Instant Pot set on low heat, or move the pot to a preheated 200°F (95°C) oven and bake for 8-12 hours.
Step Seven
The Stew Must Go On:
If using kishke, place the sliced pieces on top before serving. Garnish with fresh chives or parsley, if desired, and serve hot, maybe with some kasha varnishkes on the side.
💡 Serving Ideas
Since cholent is already packed with beans, grains, and potatoes, a light and warming starter like vegan matzo ball soup sets the stage without weighing you down. Or, try a bowl of Ukrainian-style vegan borscht for a tangy contrast before diving into the rich, slow-cooked bean stew.
For sides, you can’t go wrong with a crispy, golden batch of zucchini latkes or vegan sweet potato latkes, I mean unles you'de rather rock some vegan knishes, I guess.
And a warm, freshly baked Vegan Challah (or round challah with pomegranate and apples if it’s Rosh Hashanah, the Jewish new year) is practically required by law for sopping up all that thick, savory broth.
Dessert? That's like the bottom half of the Jewish food pyramid that Pharaoh made us build... So, depending on what holiday is going on, you are gonna want to finish your meal up with vegan hamantaschen (purim), vegan sufganiyot (Hanukkah), vegan flourless cake (Pesach), or vegan rugelach and vegan apple kugel (any darn time of the year).
👉 Top tips
- Soak Beans Overnight for Tenderness: Soak your beans for at least a couple of hours (or overnight if you’re planning ahead) to get a head start on that buttery-soft texture. They’ll cook more evenly, get perfectly tender, and lose some of the amino acids that cause gas—especially helpful for those non-vegetarian relatives who aren’t used to eating beans and still haven’t figured out that animals aren’t meant to be dinner.
- Monitor Liquid Levels: Cholent cooks low and slow, just like the best slow-cooker recipes, which means the liquid evaporates over time. Make sure to check it periodically and add enough water as needed to keep everything submerged. If the pot runs dry, you’ll end up with a scorched mess instead of a luscious, cozy stew—so don’t skip this step!
🤷♀️ Recipe FAQs
After sautéing your aromatics and combining all the ingredients, transfer everything to your slow cooker or pressure cooker and set it on low heat. Let it simmer overnight or for about 12 hours until everything is rich, tender, and flavorful.
This is the time-honored way to enjoy cholent as a Shabbos meal without operating cooking equipment on the day of rest. Just set it, forget it, and wake up on Shabbat morning to a pot of deep, smoky goodness.
You’re clearly after that rich, campfire-in-a-pot vibe. I like it. Add smoked paprika or add a dash of liquid smoke for a rich, smoky undertone.
For an extra layer of depth, try making some Lapsang Souchong Tea and using it as part of the liquid in the recipe. It adds a subtle, aromatic smokiness that makes the broth even richer and more complex.
To maintain a moist and hearty cholent, ensure all ingredients are submerged in liquid before cooking. Using a tight-fitting lid helps retain moisture, and it's advisable to check periodically, adding more broth or water as needed to keep the stew from drying out.
If things do get a bit dry, stir in some vegetable stock or hot water to bring it back to life.
You bet—this cholent freezes really well. Allow it to cool completely before transferring to airtight containers. It can be stored in the freezer for up to three months.
When ready to enjoy, thaw overnight in the refrigerator and reheat on the stove over medium heat until warmed through. Add a splash of water or vegetable broth to bring it back to the perfect consistency.
Cholent is one of those magical dishes that somehow tastes even better the next day. The slow-cooked flavors continue to deepen, making leftovers an absolute win. Here’s how to store and reheat it so you can enjoy every last spoonful.
❄️ Refrigerating:
Allow the cholent to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. Since the stew thickens as it sits, you may need to add a splash of water or vegetable stock when reheating to bring it back to the perfect consistency.
🧊 Freezing:
For longer storage, vegan cholent freezes beautifully. Once cooled, portion it into freezer-safe glass containers and freeze for up to 3 months. When you're ready to eat, thaw overnight in the refrigerator before reheating.
🔥 Stovetop Reheating:
Pour the cholent into a pot and warm it over low heat, stirring occasionally to prevent sticking. If it has thickened too much, add a little water or vegetable stock, one splash at a time, until it reaches the desired consistency. Heat until steaming hot, about 10 to 15 minutes.
⚡️ Microwave Reheating:
If you’re in a hurry, microwaving works too. Place a portion of cholent in a microwave-safe bowl, cover it with a plate, and heat on medium power in 1-minute intervals, stirring in between, until fully warmed through. Add a splash of water or broth if it needs loosening up.
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Easy Vegan Cholent Recipe
Equipment
- Fine-mesh strainer
- Slow cooker optional
Ingredients
- 3 tablespoons vegan butter or olive oil
- 3 cups seitan hand torn into 3-4 inch pieces
- 3 cups onions chopped
- 1 tablespoon garlic minced
- ½ cup dried pinto beans
- ½ cup dried navy beans
- ½ cup pearl barley or whole buckwheat groats (kasha)
- 1 pound small Yukon gold or red skin potatoes, peeled and halved
- 2 cups carrots peeled and cut into 1 inch chunks
- ¼ cup dried porcini mushrooms optional, but strongly recommended
- ½ teaspoon ground black pepper
- 2 teaspoons salt or to taste
- 1 ½ teaspoons paprika
- ¼ teaspoon turmeric
- 1 teaspoon ground coriander
- 4 teaspoons maple syrup
- 6 cups unsalted vegetable stock or water
Optional For serving
- 1 Kishke sliced
- Thinly sliced chives
- Parsley leaves
Instructions
- In a large, heavy-bottomed pot or Dutch oven over medium heat, warm the vegan butter or olive oil. After 90 seconds when the oil is hot, add the seitan and cook for 7-8 minutes, stirring occasionally, until lightly browned all around.
- Add the onions and garlic and continue to sauté for 4 more minutes until the onions have softened and become fragrant.
- Rinse and drain the beans and barley in a wire mesh strainer.
- Add the pinto beans, navy beans, pearl barley, potatoes, carrots, black pepper, salt, paprika, turmeric, and ground coriander. Stir to combine.
- Pour the maple syrup and stock or water over the contents of the pot and bring to a simmer.
- Cover and cook for at least 4 hours over medium-low heat, stirring occasionally and adding more liquid if needed to keep the ingredients submerged. *Or if cooking for Shabbat, transfer to an instant pot and cook on low heat, or transfer the pot to a preheated 200°F (95°C) oven and bake overnight for 8-12 hours.
- Before serving, stir gently to redistribute the ingredients, being careful not to smash the tender potatoes up too much. Adjust seasoning if needed.
- If using kishke, nestle the pieces on top. Garnish with chives or parsley, if using. Serve hot.
Notes
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hg says
Really liked this one a lot. It's a hearty meal in itself. I had doubts at first, cause the only other time I had cholent ( non- vegan) was as a kid. I remember my mom was so excited to make it, and talked it up quite a bit. It literally took her all day to make it, and I wasn't thrilled. Fast forward to last week, I took a chance, and glad I did. At first I thought the beans and potatoes would get over cooked, due to the time on the pot, but everything came out perfectly. For a complete meal, I served it with 'Chicken ' soup with a matzo ball.