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Vegetarian Cholent

February 20^th 2011

Contributed by:

Tamar Genger MA, RD

4 comments | Leave Comment

(3 reviews)

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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

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

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

4 Responses to Vegetarian Cholent

says: Coco Galvez

Absolutely delish, thank you for the recipe! xo

Reply
says: binah

great recipe, i loved that it was vegetarian

Reply
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?

Reply
- says: Tamar Genger MA, RD
  
  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/
  
  Reply

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Vegetarian Cholent

February 20^th 2011, by Tamar Genger MA, RD

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

Ready Time: 0

Serving : 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

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