Best Vegan Mushroom Cholent In The Crock Pot Recipes

VEGAN CHOLENT

Steps:

• Combine the barley in a saucepan with 1 1/2 cups water. Bring to a gentle boil, then lower the heat, cover, and simmer until the water is absorbed, about 25 minutes. This won't cook the barley completely, but will give it a head start as it's added to the stew.
• Heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and seitan. Continue to sauté over medium heat, stirring frequently, until the seitan begins to brown lightly.
• Add the barley, potatoes, carrots, tomatoes, wine, and 4 cups water. Bring to a gentle boil, then lower the heat, cover, and simmer gently for 20 minutes.
• Add the beans and paprika. Cook over the lowest heat possible, stirring occasionally, for about an hour, or until the barley and vegetables are tender and the flavors well married. Add more water as needed to keep moist; this should be thick and stew-like, rather than soupy.
• Stir in the parsley and season with salt and pepper. Cook over very low heat for 5 minutes longer. If time allows, let this stand off the heat for an hour or two before serving to further develop flavor, then heat through gently. Otherwise, serve at once.

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.

MUSHROOM AND BEAN CHOLENT (SLOW-COOKING STEW)

Steps:

• Put 2 tablespoons of olive oil in bottom of cooker. Add onions, half of beans and rice, garlic, dried mushrooms, and sesame oil. Top with the rest of the beans and rice, spices, any vegetables. Top with potatoes and oil.
• Add stock or water to top of crockpot. Let sit overnight in order to soak beans (it's OK to refrigerate).
• Start the crockpot in the morning or early afternoon on low setting. You may need to check once and add water. Stew is ready the next day in the morning or early afternoon (24-28 hours later). Add salt after cooking is done.
• Serve with sour cream for an extra-delicious stew.

VEGAN CHOLENT

Steps:

• Preheat a large soup pot over a medium heat, sauté onions in oil until translucent add garlic, tarragon and caraway seeds, salt and pepper. Sauté until garlic is fragrant.
• Deglaze pot with red wine; add bay leaves lentils, carrots, potatoes, tomato sauce, water and TVP chunks. Mix together. Cover and simmer for about 30 mins until the potatoes and carrot are tender. Add the lima and kidney beans and cook until heated through. Yum yum yum.