VEGAN MUSHROOM CHOLENT IN THE CROCK POT
This is one I have been looking at for a long time. I haven't tried it yet but wanted to post it here for safe keeping and to allow others to try. From "125 Best Vegetarian Slow Cooker Recipes." I'd probably leave out the celery as I'm not a fan. The time to make does not include overnight soaking. Also, feel free to use a different soaking method, just make sure the beans are soaked and ready to go when you put this in the crockpot.
Provided by ladypit
Categories One Dish Meal
Time 12h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Soak the beans overnight. In the morning drain off the water. Rinse the pearl barley under cold water.
- Heat the oil in a skillet over medium heat. Add the onions through the parsnips and cook, stirring occasionally, until the vegetables are softened. (This should take about 7 minutes.).
- Add the garlic through peppercorns and stir for 1 minute. Add the vegetable stock and take it off the heat.
- Put half the onion and stock mixture into the crockpot. Add half the beans.
- Spread the potatoes on top to make an even layer. Put the mushrooms on top so that it covers the potatoes (cutting the mushrooms to fit if needed).
- Spread the pearl barley on top of the mushrooms and the rest of the beans on top of the barley.
- Add the rest of the onion/stock mix on top.
- Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours or until the beans are tender.
Nutrition Facts : Calories 267.7, Fat 2.8, SaturatedFat 0.4, Sodium 31.2, Carbohydrate 52.2, Fiber 13.4, Sugar 4.8, Protein 11.1
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Satwinder Singh
[email protected]5 stars! This cholent is delicious! I will definitely be making it again.
cauthar rudolf
[email protected]This cholent is a bit spicy for my taste, but I still enjoyed it. I would recommend using less chili powder next time.
Mr Ahmad
[email protected]I've never made cholent before, but this recipe was easy to follow. I'm glad I tried it!
Santiago Ayash
[email protected]This cholent is a great make-ahead meal. I made it on a Sunday, and we ate it all week.
Liz Miner (LippyLibby)
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this cholent. The mushrooms added a lot of flavor.
Morgan Babalola
[email protected]This cholent is a bit time-consuming to make, but it's worth it. The flavor is amazing.
Shefali Akhter
[email protected]I love that this cholent is vegan. It's a great way to get your daily dose of vegetables.
Ronald McCain
[email protected]This cholent is perfect for a cold winter day. It's hearty and filling, and it warms you up from the inside out.
MD opmahdi
[email protected]I made this cholent for a potluck, and it was a hit! Everyone loved it.
Oladimeji Folahanmi
[email protected]This cholent was a great way to use up leftover vegetables. I added some carrots, celery, and onions, and it turned out delicious.
Kaleb Plummer
[email protected]I followed the recipe exactly, but my cholent came out too dry. I think I should have added more liquid.
Muhooza Ebene
[email protected]This cholent was a bit too bland for my taste. I think I would have liked it better if I had added some more spices.
Andrean Fergusson
[email protected]I was a bit skeptical about making a vegan cholent, but I was pleasantly surprised. This dish was full of flavor and had a great texture. I'll definitely be making it again!
Camryn Diergaardt
[email protected]5 stars! This cholent is delicious and so easy to make. I love that I can just throw everything in the crock pot and forget about it until dinner.
nevaeh parlin
[email protected]I've made this cholent twice now, and it's quickly become a family favorite. It's so easy to throw together in the crock pot, and it always comes out perfect.
Jeron Waiswa
[email protected]This cholent was amazing! The mushrooms gave it a hearty and flavorful base, and the barley and potatoes added a nice texture. I also loved the addition of the vegetables, which added a pop of color and freshness. I will definitely be making this aga