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Vegetarian Cholent

 

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Vegetarian Cholent
 

 

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Recipe

Vegetarian Cholent

You can modify this in so many ways, but this version with beets and butternut squash was excellent to start with.

Times

  • Ready Time : 0 min

Servings

6

Ingredients

  • 1 large beet, peeled and cut into chunks
  • 1/2 butternut squash, peeled and cut into chunks
  • 1 onion, sliced
  • 3 cloves garlic
  • 1 cup beans (mixed variety)
  • 1/2 cup quinoa
  • 1/2 cup wheatberries
  • 1 potato, cut into chunks
  • 1 tablespoon Soy Sauce
  • 3 tablespoons vegetarian beef boullion or Onion soup mix
  • 1 tablespoon smokey parika
  • 1 package matzoh ball mix, prepared per package directions
  • 6 cups Water

Directions

Preparation

1 Spray slow cooker with cooking spray. Put all ingredients except matzo balls in slow cooker.
2 Cover with water. Prepare matzo balls per package directions, but do not cook them.  Drop the raw matzo balls on top of everything, it is in place of kishke.  Turn on high for atleast an hour before Shabbat and then bring to low. Allow to cook overnight and serve for lunch.

Special instructions

You can modify this in so many ways, but this version with beets and butternut squash was excellent to start with.

Source:

Photo courtesy of Flickr – ShannaLee

About Tamar Genger MA, RD

avatar

Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate! Find more on Google

 

comments

 

6 Responses to Vegetarian Cholent

  1. Absolutely delish, thank you for the recipe! xo

  2. avatar says: binah

    great recipe, i loved that it was vegetarian

  3. avatar says: Helen

    I have people coming over that are vegan, allergic to soy and gluten free. Any suggestions on how to alter this recipe and still make it taste yummy?

    • Wow Helen, that is a challenge, but I think this recipe is a good place to start. You would have to leave out the wheatberries, the matzo ball mix, and the soy sauce. You can use more quinoa instead of the wheatberries and more onion soup mix instead of the soy, just make sure the soup mix is gluten free. Maybe try making your own vegan kishke with chickpea flour which acts as a binder and is gluten free, try this recipe and let us know if it works out – http://www.joyofkosher.com/recipe/kishka/

  4. avatar says: Rivka

    I’m guessing you have to soak the beans before making this? Also, is there any special preparation required for the quinoa or wheat berries? Thanks! Can’t wait to try this!

    • It cooks for so long, you don’t really have to soak the beans, just use more water. Some quiona needs to be rinsed before using, really it is best to rinse all of it the beans and quinoa or wheat berries. Other than that just throw it all in!!!

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