Easy Vegetarian Cholent Recipe
Slow-cooked, ultra-hearty vegan cholent packed with seitan, beans, and potatoes, simmered into pure comfort. Deep, smoky, garlicky flavors that only get better with time. Set it, forget it, and come back to the coziest stew of your life. Caution: your house will smell so good, neighbors may start “accidentally” dropping by.
Servings: 12 cups
Calories: 213kcal
Cost: $14.50
Equipment
- 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
💧Soak or Suffer
Soak beans for a few hours or overnight for even cooking, perfect tenderness, and less gas—especially helpful for non-vegetarian relatives not used to beans.
🥣 Sip Sip, Hooray!
Check liquid levels as cholent cooks low and slow. Add hot water as needed to keep everything submerged and avoid a scorched mess.
Nutrition
Calories: 213kcal | Carbohydrates: 33g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 594mg | Potassium: 551mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3691IU | Vitamin C: 12mg | Calcium: 55mg | Iron: 2mg