Best Vegan Cholent Recipes

Vegan Mushroom Cholent in the Crock Pot image

Provided by ladypit

Time 12h30m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup dried navy beans
1 tablespoon olive oil
2 onions (finely chopped)
2 stalks celery (diced)
2 carrots (peeled and diced)
2 parsnips (peeled and diced)
6 garlic cloves (minced)
1 tablespoon ginger (minced)
2 teaspoons paprika
1 teaspoon black peppercorns
4 cups vegetable stock
2 potatoes (peeled and cut into small cubes)
4 large portabella mushrooms
1 cup pearl barley

Steps:

Soak the beans overnight. In the morning drain off the water. Rinse the pearl barley under cold water.
Heat the oil in a skillet over medium heat. Add the onions through the parsnips and cook, stirring occasionally, until the vegetables are softened. (This should take about 7 minutes.).
Add the garlic through peppercorns and stir for 1 minute. Add the vegetable stock and take it off the heat.
Put half the onion and stock mixture into the crockpot. Add half the beans.
Spread the potatoes on top to make an even layer. Put the mushrooms on top so that it covers the potatoes (cutting the mushrooms to fit if needed).
Spread the pearl barley on top of the mushrooms and the rest of the beans on top of the barley.
Add the rest of the onion/stock mix on top.
Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours or until the beans are tender.

Nutrition Facts : Calories 267.7, Fat 2.8, SaturatedFat 0.4, Sodium 31.2, Carbohydrate 52.2, Fiber 13.4, Sugar 4.8, Protein 11.1

Vegan Cholent image

Provided by cakeinmyface

Categories < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 large onion (medium diced)
3 garlic cloves (minced)
1/2 teaspoon tarragon
1 teaspoon caraway seed
1 teaspoon salt
2 pinches ground black pepper
1/2 cup red wine (or port, water or veg broth)
2 bay leaves
1/2 cup French lentils (rinsed I used puy lentils)
1 cup carrot (peeled and sliced 1/2 inch thick)
1 1/4 lbs potatoes (3 medium potatoes peeleed and cut into 3/4 inch chunks)
15 ounces tomato sauce
3 cups water
1 cup textured vegetable protein (chunks not granules)
1 cup lima beans (drained)
15 ounces kidney beans (drained)

Steps:

Preheat a large soup pot over a medium heat, sauté onions in oil until translucent add garlic, tarragon and caraway seeds, salt and pepper. Sauté until garlic is fragrant.
Deglaze pot with red wine; add bay leaves lentils, carrots, potatoes, tomato sauce, water and TVP chunks. Mix together. Cover and simmer for about 30 mins until the potatoes and carrot are tender. Add the lima and kidney beans and cook until heated through. Yum yum yum.

Nutrition Facts : Calories 316.8, Fat 5.8, SaturatedFat 0.8, Sodium 1099.7, Carbohydrate 52.6, Fiber 10.5, Sugar 7.1, Protein 12.8