This delicious slow-cooker stew is flavorful and perfect for a chilly day. The first time I was introduced to cholant was when I was at our rabbi's house for Shabbat one weekend and learned how the savory stew is a popular meal for religious Jews that can prepare it before Shabbos begins, and allow it to simmer and soak in the flavors all the way through to be ready to eat the next day without having to cook. I wasn't a fan as the cholent provided was saturated with meat; but low and behold we have found a lovely recipe in "Fresh From the Vegan Slow Cooker" by Robin Robertson which we modified a bit. Feel free to adjust the ratios of ingredients or add additional veggies too. We finally can join in and enjoy our own savory vegan cholent, and so can you! So whether you're Jewish or not; this tasty meal is perfect for everyone if you love tastiness, beans, and staying warm through this faulty "spring" that just began this past weekend.
Ingredients:
1/2 cup dried kidney beans
1/2 cup dried lima beans
1/2 cup dried white beans
(canned beans can be used as well- add a bit more of everything else if you use full cans)
1 large yellow onion
2 celery ribs
4 garlic cloves, minced
1 ½ lbs. of chopped red potatoes
2 carrots, chopped
½ cup of barley
1 cup of seitan or TVP (optional but encouraged)
1 can of diced tomatoes + juice
2 tablespoons of tomato paste
1 teaspoon of mustard
1 teaspoon of vegan sugar
3 cups of vegetable broth
1 tablespoon of soy sauce
1 teaspoon of vegan Worcestershire sauce (optional)
1 teaspoon of smoked paprika
1 teaspoon of salt
¼ teaspoon black pepper
Instructions:
Put everything in the slow cooker and mix around. Cook on low for about 8+ hours. Enjoy!
No comments:
Post a Comment