Kosher Vegetarian Bean Cholent (Parve)

Vegetarian bean cholent
Bercanstock/Twenty20
Ratings (10)
  • Total: 4 hrs 20 mins
  • Prep: 20 mins
  • Cook: 4 hrs
  • Yield: 12 servings
Nutritional Guidelines (per serving)
209 Calories
1g Fat
43g Carbs
9g Protein
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Nutrition Facts
Servings: 12 servings
Amount per serving
Calories 209
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 31mg 1%
Total Carbohydrate 43g 16%
Dietary Fiber 8g 30%
Protein 9g
Calcium 55mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Some families have never developed a taste for cholent. That might all change with one taste of this vegetarian version.

This recipe is adapted from one in the Lubavitch Women's Cookbook, Spice and Spirit. Some of the ingredients have been changed from the original recipe, and this version is cooked in a crockpot.

Don't be surprised if people ask for seconds and thirds. It's hearty, delicious, and much lighter than typical meat cholent recipes.

Ingredients

  • 1/2 cup red beans
  • 1/2 cup white beans
  • 1/2 cup garbanzo beans
  • 2 tablespoons oil
  • 2 large onions (diced)
  • 1/2 cup barley
  • 4 potatoes (peeled and sliced)
  • 2 tablespoons onion soup powder
  • 1 (15-ounce/400-g) can diced tomatoes

Steps to Make It

  1. Soak the beans in water overnight.

  2. When ready to cook, drain the beans.

  3. Heat oil in a skillet. Saute onions for 5 to 7 minutes until translucent.

  4. In a crock pot, mix onions with beans and barley. Add water to cover. Bring to a boil. Lower heat and cook, covered, for 30 minutes.

  5. Add potatoes. Cook, covered, on low heat for 30 more minutes.

  6. Stir in onion soup mix and tomatoes. Cook, tightly covered, on low heat for several hours or (if you plan to serve it for Sabbath lunch) overnight.

Note: Check the cholent's water level occasionally as it cooks. If too much water evaporates, add some water to the cholent.

Serving Suggestion

Add a parve cholent kugel—a vegetarian kishke—to the cholent. Serve with rice.