Vegetarian cholent

Categories: Vegan recipes, Vegetarian recipes

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Vegetarian cholent

It’s hard to believe that a meatless cholent could be so delicious. Tender beans with wonderful wheat. Did you know that the best part of the cholent is the wheat? The vegetables lend their fantastic flavor to the mix and the result is a rich and tasty dish that cooks all night in the oven. It’s as easy as it gets, and so yummy! Try this meatless version of cholent, and you won’t even miss the meat!

Ingredients:

4 potatoes
2 sweet potatoes / 3 carrots
10 cloves of garlic
1 large onion, diced
1 heaped Tbsp brown sugar
1/3 cup pre-soaked wheat
1/2 cup pre-soaked kidney beans
1/3 cup pre-soaked chickpeas
1 Tbsp honey
4-5 eggs
1 Tbsp Moroccan paprika
1/2 tsp turmeric
1 heaped Tbsp chicken bouillon
Ground black pepper
Salt (if needed, to taste)

Preparation:

1. Dice the onion. Heat 3-4 Tbsp of oil in a pot and add the onion. Sauté until golden. Chop the garlic and add to the pot. Sauté until lightly golden and then add the sugar. Stir until dissolved.

2. Chop the veggies into medium sized cubes. Add spices, honey, and one cup of water to the pot and cook everything for around one minute, then add the veggies, scatter the wheat, beans and chickpeas on top, cover with water and cook for 10 minutes. Remove from the heat.

*3. Heat an oven to 180°C. Place the covered pot in the oven and cook for 30 minutes. Lower the heat to 100°C and cook overnight.

Fantastic!

Good to know…
The wheat and beans have to soak for around 12 hours before you make the cholent. Soaking means placing each in a bowl and covering them completely with water.

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