Best 2 Vegan Mushroom Cholent In The Crock Pot Recipes

**Vegan Mushroom Cholent in the Crock Pot**

Indulge in a hearty and flavorful vegan twist on the traditional Jewish stew with our delectable Vegan Mushroom Cholent in the Crock Pot recipe. This comforting dish is packed with savory mushrooms, aromatic spices, and a rich tomato broth, all simmered to perfection in the convenience of your crock pot. Experience the perfect harmony of textures and flavors as the mushrooms absorb the delectable broth, creating a tantalizing and satisfying meal. Accompanying this main course, discover a delightful array of complementary recipes, including a vibrant Israeli Salad with tangy lemon-tahini dressing, a creamy and refreshing Cucumber-Dill Salad, and a delightful dessert of Orange Cardamom Semolina Pudding. Prepare to embark on a culinary journey that celebrates the diverse flavors and textures of this extraordinary vegan cholent and its accompaniments.

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

VEGAN CHOLENT

Vegan Cholent image

With seitan or other plant-based beefy protein standing in for the real thing used in the original classic Jewish recipe, it's a warming, hearty dish that's easy to adapt to plant-based.

Provided by Nava Atlas

Categories Jewish Vegan Recipes

Time 2h20m

Number Of Ingredients 14

Ingredients

3/4 cup pearl barley
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 1/2 to 2 pounds seitan, cut into bite-sized pieces
4 medium white or golden potatoes, peeled and diced
3 to 4 medium carrots, peeled and sliced
15-ounce can diced tomatoes
1/2 cup dry red wine
3 to 3/12 cups cooked small red beans, or two 15-ounce cans, drained and rinsed
1 tablespoon sweet paprika
1 teaspoon Spanish (smoked) paprika or cayenne pepper, or to taste
1/3 cup minced fresh parsley
Salt and freshly ground pepper to taste

Steps:

Combine the barley in a saucepan with 1 1/2 cups water. Bring to a gentle boil, then lower the heat, cover, and simmer until the water is absorbed, about 25 minutes. This won't cook the barley completely, but will give it a head start as it's added to the stew.
Heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and seitan. Continue to sauté over medium heat, stirring frequently, until the seitan begins to brown lightly.
Add the barley, potatoes, carrots, tomatoes, wine, and 4 cups water. Bring to a gentle boil, then lower the heat, cover, and simmer gently for 20 minutes.
Add the beans and paprika. Cook over the lowest heat possible, stirring occasionally, for about an hour, or until the barley and vegetables are tender and the flavors well married. Add more water as needed to keep moist; this should be thick and stew-like, rather than soupy.
Stir in the parsley and season with salt and pepper. Cook over very low heat for 5 minutes longer. If time allows, let this stand off the heat for an hour or two before serving to further develop flavor, then heat through gently. Otherwise, serve at once.

VEGAN CHOLENT

Vegan Cholent image

From Veganomicon- Isa Chandra Moskowitz and Terry Hope, when I made this I omitted tarragon cos I didn't have any in, and I substituted the olive oil with spray cal to cut down on fat. I usually don't like TVP but this was absolutely awesome, my meat loving husband adored it. oh yeah my dog helped write this recipe, by treading on keyboard and licking my hand which was resting on mouse she wanted stroking you see.

Provided by cakeinmyface

Categories < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 large onion (medium diced)
3 garlic cloves (minced)
1/2 teaspoon tarragon
1 teaspoon caraway seed
1 teaspoon salt
2 pinches ground black pepper
1/2 cup red wine (or port, water or veg broth)
2 bay leaves
1/2 cup French lentils (rinsed I used puy lentils)
1 cup carrot (peeled and sliced 1/2 inch thick)
1 1/4 lbs potatoes (3 medium potatoes peeleed and cut into 3/4 inch chunks)
15 ounces tomato sauce
3 cups water
1 cup textured vegetable protein (chunks not granules)
1 cup lima beans (drained)
15 ounces kidney beans (drained)

Steps:

Preheat a large soup pot over a medium heat, sauté onions in oil until translucent add garlic, tarragon and caraway seeds, salt and pepper. Sauté until garlic is fragrant.
Deglaze pot with red wine; add bay leaves lentils, carrots, potatoes, tomato sauce, water and TVP chunks. Mix together. Cover and simmer for about 30 mins until the potatoes and carrot are tender. Add the lima and kidney beans and cook until heated through. Yum yum yum.

Nutrition Facts : Calories 316.8, Fat 5.8, SaturatedFat 0.8, Sodium 1099.7, Carbohydrate 52.6, Fiber 10.5, Sugar 7.1, Protein 12.8

Tips:

Use a variety of mushrooms for a more complex flavor. Shiitake, cremini, and oyster mushrooms all work well.
Don't be afraid to experiment with different spices and seasonings. Smoked paprika, cumin, and coriander are all good choices.
Soak the barley in water for at least 30 minutes before cooking. This will help to reduce the cooking time.
If you don't have a crock pot, you can cook the cholent in a Dutch oven over low heat.

Conclusion:

This vegan mushroom cholent is a hearty and flavorful dish that's perfect for a Shabbat dinner or any other special occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a delicious and satisfying vegan meal, give this recipe a try!