Best 2 Pareve Cholent Recipes

**Pareve Cholent: A Traditional Jewish Stew for Shabbat and Holidays**

Cholent is a traditional Jewish stew that is typically cooked overnight, making it a popular dish for Shabbat and holidays. It is typically made with meat, potatoes, barley, and beans, and is seasoned with a variety of spices.

The beauty of cholent is that it can be as simple or complex as you like. For a classic version, you can use a simple mixture of meat, potatoes, and barley. Or, you can add other vegetables, such as carrots, celery, and onions. You can also experiment with different spices, such as paprika, cumin, and garlic powder.

This article presents two delicious pareve cholent recipes: one with sweet potatoes and one with barley. Both recipes are easy to follow and can be tailored to your own preferences. No matter which recipe you choose, you are sure to enjoy this traditional Jewish dish.

Check out the recipes below so you can choose the best recipe for yourself!

KOSHER VEGETARIAN BEAN CHOLENT (PARVE)

Kosher Vegetarian Bean Cholent (Parve) image

This vegetarian cholent is hearty and delicious with three types of beans, but much lighter than meat cholent recipes. Pair it with cholent kugel.

Provided by Giora Shimoni

Categories Entree Lunch Dinner

Time 4h20m

Yield 12

Number Of Ingredients 9

Ingredients

1/2 cup red beans
1/2 cup white beans
1/2 cup garbanzo beans
2 tablespoons oil
2 large onions (diced)
1/2 cup barley
4 potatoes (peeled and sliced)
2 tablespoons onion soup powder
1 (15-ounce/400-g) can diced tomatoes

Steps:

Soak the beans in water overnight.
When ready to cook, drain the beans.
Heat oil in a skillet. Sauté onions for 5 to 7 minutes until translucent.
In a crock pot, mix onions with beans and barley. Add water to cover. Bring to a boil. Lower heat and cook, covered, for 30 minutes.
Add potatoes. Cook, covered, on low heat for 30 more minutes.
Stir in onion soup mix and tomatoes. Cook, tightly covered, on low heat for several hours or (if you plan to serve it for Sabbath lunch) overnight. Note: Check the cholent's water level occasionally as it cooks. If too much water evaporates, add some water to the cholent.

Nutrition Facts : Calories 149 kcal, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 0 g, Sodium 240 mg, Sugar 3 g, Fat 3 g, ServingSize 12 servings, UnsaturatedFat 0 g

CHOLENT

Cholent image

The overnight Jewish stew, cholent, is typically started on Friday afternoon and allowed to cook overnight to be eaten at noon on the Sabbath. It is a flavorful, comforting slurry of beef short ribs, beans, potatoes, onions, honey and smoked paprika. This version is made in a slow cooker so those observing Sabbath need not tend to it.

Provided by Joan Nathan

Categories dinner, main course

Time 15h

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

2 medium potatoes, peeled and cut into 1 1/2-inch chunks
1 medium onion, peeled and cut into 1 1/2-inch chunks
1/2 to 1 pound boneless beef short ribs, cut in 1 1/2-inch chunks
Pepper, to taste
3/4 cup pearl barley
1/3 cup dried kidney beans
1/3 cup dried navy beans
1/3 cup dried cranberry beans
3 cups chicken or beef broth
2 tablespoons honey or molasses
2 tablespoons smoked paprika
Salt to taste

Steps:

Line the bottom of a slow cooker with the potatoes, the onion and then the short ribs, sprinkling the meat with pepper to taste.
Scatter the barley and the beans on top, then pour on the broth and the honey or molasses. Sprinkle with the paprika and salt to taste. Add enough water to cover all the ingredients. Cook on low for 12 to 15 hours, stirring occasionally (except during Shabbat, for those who observe it), adding more water if necessary. The longer the cholent cooks, the better it will be.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 585 milligrams, Sugar 7 grams, TransFat 0 grams

Tips:

Use high-quality ingredients: The better the quality of your ingredients, the better your cholent will taste. Use fresh vegetables, good-quality meat, and flavorful spices.
Brown the meat and vegetables before adding them to the pot: This will help to develop their flavor and create a richer broth.
Use a variety of beans: Different beans have different flavors and textures, so using a variety will create a more complex and interesting cholent.
Add barley or rice to the pot: This will help to thicken the broth and make the cholent more filling.
Season the cholent well: Use a variety of spices, such as paprika, garlic, onion, and cumin, to flavor the cholent. You can also add a bit of heat with cayenne pepper or chili powder.
Cook the cholent low and slow: The longer you cook the cholent, the more flavorful it will be. Aim to cook it for at least 12 hours, or even overnight.
Serve the cholent with a variety of toppings: Some popular toppings include chopped hard-boiled eggs, fresh herbs, and a dollop of sour cream or yogurt.

Conclusion:

Pareve cholent is a delicious and hearty dish that is perfect for a Shabbat meal. It is easy to make and can be tailored to your own taste preferences. With a little planning and effort, you can make a pareve cholent that will impress your family and friends.