Before you do a double take, I’ll confirm.
Yes, this cholent is really meatless.
Yes, it is absolutely bangin’.
I did compliment myself there.
Even Papi Lichtenstein had TWO heaping bowls when he usually keeps things pretty light.
Is that convincing enough for you?
For those who don’t know, cholent is a hearty, warm, delicious stew. Typically it’s full of barley, beans, meat and potatoes for the ultimate comforting meal. Many people make it in a slow cooker to have hot food for Shabbos lunch, although I like to believe comfort food is welcome any day of the week.
This parve spin on the classic, essentially a vegan bean stew for those who insist it’s not real cholent, is perfect for a meatless dinner or if you’re having vegetarian/vegan friends over for lunch.
Life Changing Parve Cholent
1 ½ cups barley
1 cup dried small white beans
2 white onions, diced
½ cup oil of choice
4 cubes frozen garlic
¼ cup ketchup
3 tablespoons onion soup mix
2 tablespoons honey
1 tablespoon garlic powder
1 tablespoon sugar
1 tablespoon paprika
2 teaspoons kosher salt
1 ½ teaspoons black pepper
2 parve Telma Beef Stock Cubes
9 cups hot water
- Soak the barley and beans in hot water for 20 minutes. Drain and rinse, then soak again in hot water for 20 minutes. Drain and set aside.
- Heat the oil in a large pot over medium heat. Reduce the heat to low and sauté the onions for a few minutes, until softened. Add the garlic cubes and cook until softened, but not browned, about 10 minutes.
- Add the spices. Adjust to taste.
- Stir in the beef stock cubes and cook for 2 minutes. Add the beans and stir for 2 more minutes. Pour in 9 cups of hot water. Continue cooking on low until ready.