Vegan Cholent

Cholent is a traditional Jewish meat stew eaten on Shabbat. I like to make a vegan version that is just as satisfying any day of the week!



  • Splash olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1/2 tsp dried tarragon
  • 1 tsp caraway seeds
  • Salt and pepper
  • 1/2 cup red cooking wine
  • 1/4 cup red lentils
  • 1/4 cup green lentils
  • 1/2 cup white beans
  • 2 carrots, chopped
  • 1 sweet potato, peeled and chopped
  • 3 potatoes, chopped
  • 1 can tomato paste
  • 4 cups vegetable broth
  • Handful of kale, chopped
  • 2 soy chorizo sausages
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn


  1. Heat the oil in a soup pot.
  2. Saute the onions until soft.
  3. Add the garlic, tarragon, caraway seeds, salt and pepper. Cook until the garlic is fragrant.
  4. Deglaze the pot with the red cooking wine.
  5. Add all the rest of the ingredients to the pot.
  6. Cook until the potatoes and carrots are soft.
  7. Remove the bay leaves and enjoy!
  8. P.S I served mine with some delicious rye bread from Kaplan’s Bakery.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s