Best 3 Parve Cholent Recipes

Parve cholent is a traditional Jewish stew that is typically served on Shabbat. It is made with a variety of ingredients, including potatoes, barley, beans, and meat. However, parve cholent does not contain any meat or animal products, making it a perfect dish for vegetarians and vegans. It is a delicious and hearty dish that is perfect for a winter meal. With its rich flavor and tender texture, parve cholent is sure to become a favorite in your home.

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

PAREVE CHOLENT

Pareve Cholent image

This no-meat Cholent recipe is always a hit. You can add meat if you like, but most people don't even realize that the meat is missing.

Provided by SuperRebbetzin

Categories Soups, Stews and Chili Recipes Stews

Time 11h20m

Yield 6

Number Of Ingredients 17

Ingredients

1 cup dry kidney beans
½ cup dry white beans
½ cup barley
2 large potatoes, peeled and cubed
1 large sweet potato, peeled and cubed
1 large onion, cut into chunks
2 cloves garlic, minced
⅔ cup ketchup
¼ cup barbeque sauce
¼ cup soy sauce
¼ cup brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
2 teaspoons ground black pepper
1 tablespoon salt
4 cups water, or more as needed to cover

Steps:

Place kidney beans, white beans, barley, potatoes, sweet potato, onion, garlic, ketchup, barbeque sauce, soy sauce, brown sugar, garlic powder, onion powder, paprika, pepper, salt, and water in a slow cooker. Mix well. Cook on High for 3 hours, then reduce heat to Low and continue cooking overnight until the beans are tender.

Nutrition Facts : Calories 464.5 calories, Carbohydrate 98.9 g, Fat 1.3 g, Fiber 16.1 g, Protein 18.3 g, SaturatedFat 0.3 g, Sodium 2243.6 mg, Sugar 21.7 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 a slow cooker or Dutch oven with a tight-fitting lid. This will help to create a moist and flavorful cholent.
Soak the beans overnight before cooking. This will help to reduce the cooking time and make the beans more tender.
Use a variety of beans in your cholent. This will add flavor and texture to the dish.
Add vegetables to your cholent. This will make it more nutritious and flavorful.
Season your cholent with salt, pepper, and other spices to taste.
Cook the cholent on low heat for several hours. This will allow the flavors to develop and the beans to become tender.
Serve the cholent hot with a side of bread or matzo.

Conclusion:

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 preparation, you can create a cholent that your family and friends will love.