Vegan Mushroom Cholent In The Crock Pot Recipes

VEGETARIAN CHOLENT WITH KISHKE

Steps:

• 1. Place the onions, carrots, potatoes and prunes/figs in the bottom of the crockpot. 2. Top with the beans and barley. 3. Sprinkle on the garlic powder, paprika, chili powder, salt and pepper, top with the vegetarian kishke, then cover with water. 4. Cover the crockpot and cook on low heat overnight, or for at least 8 hours.

KOSHER VEGETARIAN BEAN CHOLENT (PARVE)

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.

VEGAN MUSHROOM CHOLENT IN THE CROCK POT

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.