Vegan Cholent
A treasured traditional dish cooked slowly all day, originating from Jewish culinary traditions, this is served completely in a 100% plant-based version! This dish combines a variety of beans, whole grains, potatoes, and root vegetables, cooked for a very long time over very low heat until all the flavors blend perfectly. The sauce is thick and the texture is very soft but remains intact. Without meat or animal products, this dish is still rich in deep savory flavor, very filling and brings the warmth and comfort that is typical of a patiently cooked dish.
Shared by Hans
Time
400 min
Difficulty
hard
🛒 Ingredients
- 100 grams of mixed dry beans (red beans, white beans, black beans) soaked overnight
- 80 grams of whole wheat or whole wheat rice, soaked for 2 hours
- Three medium-sized potatoes, cut into large pieces
- Two carrots, cut lengthwise
- 1/2 yellow pumpkin, cut into large cubes
- One onion, cut into large pieces
- 3 cloves garlic, bruised
- One tablespoon of olive oil
- One teaspoon sweet paprika, 1/2 teaspoon cumin, 1/2 teaspoon black pepper
- One bay leaf, 1 whole celery stalk
- 1 liter of vegetable stock or clean water
- A pinch of coarse salt and a little sugar
- One tablespoon of tomato paste
👩🍳 Instructions
- 1
Assemble the ingredients: In a heavy-bottomed saucepan or ovenproof dish, layer the onions, potatoes, carrots, pumpkin, and beans. Sprinkle with all the spices and tomato paste.
- 2
Pour in the liquid: add the stock/water until all the ingredients are completely submerged, then add the oil. Cover the pan tightly.
- 3
Slow cook: cook over very low heat on the stovetop for 6 to 8 hours, or bake uncovered at 120%c for the same duration. Don't open the lid of the pan often so that the aroma and taste don't disappear.
- 4
Seasoning: Before serving, taste and add salt if needed. Stir gently.
- 5
Serve: Enjoy warm as is or with whole wheat bread to soak up the thick sauce. A delicious meal is ready for you!