Savoury Veggie Cholent
Servings
12
Prep Time
8
Cook Time
720
About This Recipe
This tasty recipe is by Cinnamon Snail, and has been slightly adapted.
Ingredients
3 tbsp olive oil
3 cups seitan hand torn into 3-4 inch pieces
3 cups onions chopped
1 tablespoon garlic minced
½ cup dried pinto beans
½ cup dried navy beans
½ cup pearl barley or whole buckwheat groats (kasha)
1 pound small Yukon gold or red skin potatoes, peeled and halved
2 cups carrots peeled and cut into 1 inch chunks
¼ cup dried porcini mushrooms optional, but strongly recommended
½ teaspoon ground black pepper
2 teaspoons salt or to taste
1 ½ teaspoons paprika
¼ teaspoon turmeric
1 teaspoon ground coriander
aspoons of maple syrup
6 cups of unsalted vegetable stock or water
Instructions
In a large, heavy-bottomed pot or Dutch oven over medium heat, warm the vegan butter or olive oil. After 90 seconds when the oil is hot, add the seitan and cook for 7-8 minutes, stirring occasionally, until lightly browned all around.
Add the onions and garlic and continue to sauté for 4 more minutes until the onions have softened and become fragrant.
Rinse and drain the beans and barley in a wire mesh strainer.
Add the pinto beans, navy beans, pearl barley, potatoes, carrots, black pepper, salt, paprika, turmeric, and ground coriander. Stir to combine.
Pour the maple syrup and stock or water over the contents of the pot and bring to a simmer.
Cover and cook for at least 4 hours over medium-low heat, stirring occasionally and adding more liquid if needed to keep the ingredients submerged. *Or if cooking for Shabbat, transfer to an instant pot and cook on low heat, or transfer the pot to a preheated 200°F (95°C) oven and bake overnight for 8-12 hours.
Before serving, stir gently to redistribute the ingredients, being careful not to smash the tender potatoes up too much. Adjust seasoning if needed.