First some Wiki Gyan time: Cholent (in Yiddish) or hamin (in Hebrewן) is a traditional Jewish stew simmered overnight, for 12 hours or more, and eaten for lunch on the Sabbath. Cholent was developed over the centuries to conform with Jewish religious laws that prohibit cooking on the Sabbath. The pot is brought to boil on Friday before the Sabbath begins, and kept on a hotplate, or placed in a slow oven or electric slow cooker until the following day.
Well I just followed the recipe from veganomicon and Isa’s version of vegan cholent was done in exactly 45minutes. This tasted awesome, very hearty & filling. Isa suggests serving it over rice or with bread, but I went with polenta. I made a few changes to the recipe to accommodate what I have in the pantry.
Recipe adapted from Veganomicon.
Onion – 1 large, chopped
Potatoes – 2 large, chopped into cubes
Carrot – 1 medium, chopped
Kidney beans – 1 15oz. can or 1½ cups cooked
TVP chunks (Soy chunks like Nutrella)– 1 cup
Peas – 1 cup, fresh/ thawed if frozen
Tomato paste – 2tbsp
Tomato puree – 1 cup
Garlic – 2 cloves
Bay leaves – 2
Caraway seeds (Shah jeera) – ½tsp
Salt & Pepper – to taste
- Heat 2tbsp oil in a large soup pot; add onions and sauté till they turn translucent, about 5-6 minutes.
- Add garlic, caraway seeds, salt and pepper and cook for another minute.
- Add potatoes, carrots, TVP chunks, bay leaves, tomato puree & tomato paste along with 3 cups of water. Cover and cook for about 25-30 minutes or until the veggies are tender.
- Add kidney beans & peas, cook till they are heated through. Serve hot with rice, polenta or bread. It tasted awesome reheated for lunch too.