Best 2 Vegan Mushroom Cholent In The Crock Pot Recipes

Are you searching for a flavorful and satisfying vegan dish that combines the warmth of a traditional cholent with the savory goodness of mushrooms? Look no further! Whether you're a seasoned vegan or exploring plant-based cuisine, this recipe will guide you through the steps of creating a mouthwatering vegan mushroom cholent in the comfort of your crock pot.

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VEGAN MUSHROOM CHOLENT IN THE CROCK POT

Vegan Mushroom Cholent in the Crock Pot image

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

Ingredients

1 cup dried navy beans
1 tablespoon olive oil
2 onions (finely chopped)
2 stalks celery (diced)
2 carrots (peeled and diced)
2 parsnips (peeled and diced)
6 garlic cloves (minced)
1 tablespoon ginger (minced)
2 teaspoons paprika
1 teaspoon black peppercorns
4 cups vegetable stock
2 potatoes (peeled and cut into small cubes)
4 large portabella mushrooms
1 cup pearl barley

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

VEGETARIAN CHOLENT

Vegetarian Cholent image

This delicious crockpot recipe will leave your house smelling wonderfully upon entering after a long day of work (oven instructions are also included). This recipe comes from easyjewishrecipes.com. I left out the mushrooms because my husband and daughter do not like them.

Provided by cwrunner01

Categories Beans

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 cup dried garbanzo beans
1 cup dried navy beans
4 medium potatoes, peeled, left whole
1 large onion, cut into quarters
4 peeled garlic cloves
1 cup wheat berries or 1 cup rice
1/4 cup olive oil
2 tablespoons tamari soy sauce
porcini mushroom
1/2 cup raisins or 1/2 cup another dried fruit
2 tablespoons honey or 30 ml honey
1/2 teaspoon cardamom
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon sweet paprika
1/2 teaspoon cinnamon
4 raw eggs, in their shells (optional)

Steps:

Layer surface of pot with chickpeas and navy beans. Over that, place the potatoes, left whole, in the pot. If using eggs, place them among the potatoes. Add onion quarters, garlic and then the kamut or other grain selected. Drizzle oil, tamari sauce, mushrooms, raisins, honey, and each of the spices.
Cover with water to top of pot.
Crockpot: cook for 8-10 hours set at High. Oven: Bake covered at 250 degrees F (120 C) for 8 - 10 hours.

Nutrition Facts : Calories 378, Fat 8.9, SaturatedFat 1.2, Sodium 267.8, Carbohydrate 64, Fiber 14, Sugar 15.1, Protein 13.9

Tips:

To save time, use pre-soaked beans. If using dried beans, soak them overnight in a large pot of water. Rinse and drain before using.
For a richer flavor, use a variety of mushrooms, such as shiitake, cremini, and oyster mushrooms.
If you don't have a crock pot, you can also make this recipe in a Dutch oven over low heat.
Serve with a side of warm bread or matzo.

Conclusion:

This vegan mushroom cholent is a delicious and hearty dish that is perfect for a Shabbat meal or any other special occasion. It is also a great way to use up leftover vegetables. The slow-cooker method makes it easy to prepare, and the results are always flavorful and satisfying.