Vegetarian Parve Cholent

Vegetarian Parve Cholent is a hearty and flavorful Jewish dish that is perfect for Shabbat or any other occasion. This meat-free version of cholent is made with a variety of vegetables, beans, and grains, slow-cooked to perfection. This savory dish is not only delicious but also packed with protein, fiber, and essential nutrients. It can be enjoyed by vegetarians and meat-eaters alike. Try this recipe for a satisfying and comforting meal.

Ingredients

• 1 cup mixed beans (such as kidney beans, black-eyed peas, and chickpeas)
• 1 cup pearl barley
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 potatoes, peeled and diced
• 1 sweet potato, peeled and diced
• 1 parsnip, peeled and diced
• 1 leek, sliced
• 1 tablespoon olive oil
• 2 tablespoons tomato paste
• 1 tablespoon paprika
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon dried thyme
• 1 bay leaf
• 4 cups vegetable broth
• Salt and pepper to taste

Directions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, minced garlic, and sliced leek. Sauté until fragrant and slightly caramelized.
2. Add the diced carrots, potatoes, sweet potato, and parsnip to the pot. Stir well to combine.
3. Rinse the mixed beans and pearl barley under cold water, then add them to the pot.
4. In a small bowl, mix together the tomato paste, paprika, cumin, turmeric, dried thyme, salt, and pepper. Add this spice mixture to the pot and stir until the vegetables and beans are coated.
5. Pour in the vegetable broth and add the bay leaf. Bring the mixture to a simmer.
6. Reduce the heat to low, cover the pot, and let the cholent cook for about 2-3 hours, or until the beans and barley are tender and the flavors have melded together.
7. Remove the bay leaf and season with salt and pepper to taste before serving.
8. Garnish with fresh herbs like parsley or cilantro, if desired, and serve hot.

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