Here’s a delicious vegan cholent recipe that captures the essence of this traditional Jewish dish while being entirely plant-based. Cholent is a hearty stew typically enjoyed on Shabbat, and this version substitutes meat with beans and grains, making it both nutritious and satisfying.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 2 medium carrots, peeled and sliced
• 3 cloves garlic, minced
• 1 medium potato, peeled and diced
• 2 tablespoons sweet paprika
• 1/3 cup pearl barley (or brown rice for gluten-free)
• 1 can (28 oz) diced tomatoes
• 1 cup vegetable broth (or water)
• 1 bay leaf
• 1 tablespoon soy sauce
• 1 cup canned red beans, drained and rinsed
• 1 cup canned white beans, drained and rinsed
• 1 cup canned chickpeas, drained and rinsed
• ¼ cup fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Instructions

Prepare the Base:

• In a large Dutch oven or pot, heat the olive oil over medium heat. Add the chopped onion, carrots, garlic, and potato. Sauté for about 6-8 minutes until the onions soften.

Add Spices:

• Stir in the sweet paprika and cook for an additional 2 minutes to release its flavor.

Combine Main Ingredients:

• Add the pearl barley (or brown rice), diced tomatoes (with their juice), vegetable broth, bay leaf, and soy sauce. Bring the mixture to a boil.

Simmer:

• Cover the pot, reduce the heat to low, and let it simmer for about 45 minutes or until the barley is tender. Check occasionally and add more broth if needed to prevent sticking.

Incorporate Beans:

• After 45 minutes, stir in the red beans, white beans, and chickpeas. Simmer for an additional 30 minutes to allow flavors to meld.

Serve:

• Remove from heat and discard the bay leaf. Serve hot, garnished with fresh parsley. Adjust seasoning with salt and pepper as desired.

Cooking Tips

• For a slow cooker option, combine all ingredients in a slow cooker and cook on low for 8-10 hours or overnight.
• Feel free to customize your cholent by adding other vegetables like bell peppers or zucchini.
• This dish can be made ahead of time; it often tastes better the next day as flavors develop further.

Enjoy this comforting vegan cholent as a wholesome meal perfect for Shabbat or any chilly day!