Vegan Cholent Recipe for a Hearty and Flavorful Meal

Cholent is a traditional Jewish slow-cooked stew, celebrated for its rich flavors and comforting warmth, especially enjoyed during the Sabbath. While classic cholent recipes often include meat, this vegan cholent reinvents the dish with hearty beans, wholesome grains, and an array of vegetables that simmer together to create a deeply satisfying and nutritious meal.

Perfect for meal prep or a cozy weekend dinner, this recipe fills your kitchen with inviting aromas and promises tender, flavorful bites with every spoonful.

Whether you’re vegan, vegetarian, or simply curious about plant-based Jewish cuisine, this cholent recipe offers an authentic taste experience without any animal products. The blend of spices and slow cooking melds the ingredients into a harmonious dish that tastes even better the next day.

Plus, it’s a fantastic way to incorporate fiber, protein, and antioxidants into your diet in one pot. Let’s dive into this easy-to-follow, crowd-pleasing recipe that will soon become a staple in your kitchen.

Why You’ll Love This Recipe

This vegan cholent is not just a stew; it’s a celebration of flavors and textures. Here’s why it will quickly become a favorite:

• Hearty and Filling: Packed with beans, potatoes, and barley, it’s incredibly satisfying and nutritious.
• Perfect for Slow Cooking: You can prepare it in advance and let your slow cooker or oven do the work, making it ideal for busy days.
• Rich, Layered Flavors: A medley of spices like smoked paprika, cumin, and garlic create complex and comforting flavors.
• Versatile: Easily adaptable with seasonal vegetables or your favorite beans.
• Family Friendly: A crowd-pleaser that even kids love, especially when served with fresh bread.

Ingredients

• 1 cup dried chickpeas (soaked overnight and drained)
• 1 cup dried kidney beans (soaked overnight and drained)
• 1 cup pearl barley (rinsed)
• 3 large potatoes, peeled and cut into chunks
• 2 large carrots, sliced
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 cup mushrooms, sliced (optional)
• 1/4 cup tomato paste
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• Optional: 1/2 cup cooked wheat berries or farro for extra texture

Equipment

• Large slow cooker or a heavy-duty Dutch oven
• Mixing bowls for soaking beans
• Sharp knife and cutting board
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Colander for rinsing beans and grains

Instructions

1. Prepare the beans: Soak the dried chickpeas and kidney beans separately in water overnight (at least 8 hours). Drain and rinse before cooking.
2. Sauté aromatics: In a skillet, heat olive oil over medium heat. Add diced onions and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
3. Combine ingredients: In your slow cooker or Dutch oven, add the soaked beans, pearl barley, potatoes, carrots, mushrooms (if using), sautéed onions and garlic, and tomato paste. Mix well to combine.
4. Add spices and broth: Stir in smoked paprika, cumin, coriander, thyme, bay leaf, salt, and pepper. Pour in the vegetable broth, making sure the ingredients are fully submerged. Add more broth or water if necessary.
5. Cook low and slow: For a slow cooker, set to low and cook for 12-18 hours. For an oven, cover the Dutch oven and bake at 225°F (110°C) for 12-16 hours. The long cooking time allows flavors to meld and beans to become tender.
6. Check seasoning and texture: About 1 hour before the end of cooking, taste and adjust seasoning if needed. If you want a thicker consistency, remove the lid for the last 30 minutes to allow some liquid to evaporate.
7. Serve warm: Remove the bay leaf, stir gently, and serve hot. This dish pairs wonderfully with fresh challah or crusty bread.

Tips & Variations

For best results, soak your beans overnight and use fresh vegetable broth to enhance the depth of flavor.

• Make it gluten-free: Substitute pearl barley with quinoa or omit grains entirely for a grain-free version.
• Add greens: Stir in chopped kale or Swiss chard during the last hour of cooking for extra nutrition and color.
• Spice it up: Add a pinch of cayenne or a diced jalapeño pepper for a subtle kick.
• Use a stovetop: If you don’t have a slow cooker or Dutch oven, simmer gently on low heat for 6-8 hours, stirring occasionally to prevent sticking.
• Freeze for later: This vegan cholent freezes beautifully. Portion leftovers into airtight containers and freeze for up to 3 months.

Nutrition Facts

Serving Suggestions

This vegan cholent shines as a standalone meal but also pairs beautifully with several sides:

• Freshly baked challah or crusty bread to soak up the delicious broth.
• A crisp green salad with a lemon vinaigrette to balance the richness.
• Vegan Bechamel Sauce drizzled over roasted vegetables for an indulgent side.
• Lightly steamed greens like kale or Swiss chard from Vegetarian Swiss Chard Recipes for Healthy Meals.
• For dessert, try this moist, flavorful Vegetarian Date Cake Recipe that complements the hearty meal perfectly.

Conclusion

This vegan cholent recipe is a hearty, comforting dish that brings tradition and plant-based goodness together in one pot. Its slow-cooked magic transforms simple ingredients into a rich, flavorful stew that nourishes both body and soul.

Whether celebrating the Sabbath or simply craving a warm, filling meal, this cholent fits the bill perfectly.

The beauty of this recipe lies in its flexibility—you can easily adapt it with your favorite beans, grains, or veggies, and the long cooking time means it’s practically effortless to prepare. Plus, it stores well for leftovers or freezing, making it a practical choice for busy households.

If you’re interested in more wholesome plant-based recipes, don’t forget to check out our Veg Recipes for Slow Cooker for more easy, tasty meals designed to simplify your kitchen routine.

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