Vegetarian Cholent with Kishke

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vegetarian cholent

For those of you who don’t eat meat or want to serve your cholent at a dairy meal, this vegetarian cholent is the way to go. Unlike a traditional vegetarian bean soup or stew, this cholent will take on similar characteristics of a classic cholent because of the potatoes, beans, and dried figs. And for added texture and richness, add a vegetarian kishka to the crockpot.                   

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

  • 3 yellow onions, chopped        
  • 2 large carrots, peeled and chopped
  • 2 large potatoes, chopped
  • 6-8 prunes or dried figs
  • 1⁄2 cup kidney beans
  • 1⁄2 cup white beans
  • 1⁄2 cup pearl barley
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 1 vegetarian kishka
  • 3-4 cups water

Preparation

1. Place the onions, carrots, potatoes and prunes/figs in the bottom of the crockpot.

2. Top with the beans and barley.

3. Sprinkle on the garlic powder, paprika, chili powder, salt and pepper, top with the vegetarian kishke, then cover with water.

4. Cover the crockpot and cook on low heat overnight, or for at least 8 hours.

Recipe originally published in Joy of Kosher with Jamie Geller Magazine Fall 2014 Subscribe Now

Fall 2014 Magazine