Image by JCarrot

Adapted from the Cholent Recipe in Veganomicon: The Ultimate Vegan Cookbook.

There are two ways to make cholent – in a pot to eat right away and in a crock pot, which gives you a yummy, hearty Shabbat lunch meal. Both methods are included below.

Forwarding the News

Thoughtful, balanced reporting from the Forward and around the web, bringing you updated news and analysis each day.

Terms(Required)

I agree to the Forward's Terms of Service and Privacy Policy

Email(Required)

2 Tbs Olive Oil

1 large onion, cut into medium-dice

3 garlic cloves, minced (eh, why not four?)

1/2 tsp of tarragon

1 tsp of caraway seeds

1 tsp salt

several pinches of freshly ground black pepper

1/2 cup vegetable broth

2 bay leaves

1 cup peeled, sliced carrots (about 1/2 inch thick)

2 medium sized potatoes, peeled and cut into 3/4 inch chunks

2 medium sized sweet potatoes, peeled and cut into 3/4 inch chunks

1 (15-ounce can) tomato sauce

3 cups water (+ 1 cup vegetable stock for crock pot method)

1/2 cup textured vegetable protein (TVP) chunks

1/2 cup bulgher

1 cup canned and drained lima beans or green peas

1 (15 ounce) can kidney beans, drained and rinsed

Preheat a large soup pot over medium heat. Saute the onions in the oil until translucent, 5-7 minutes. Add the garlic, tarragon, caraway seeds, salt, and pepper. Saute until the garlic is fragrant, about a minute more.

Method One: Pot Deglaze the pot with the veggie broth. Add the bay leaves, carrots, potatoes, sweet potatoes, tomato sauce, water, TVP, and bulgher. Mix together. Cover and simmer for about 30 minutes, until the potatoes and carrot are tender. Add the lima and kidney beans and cook until heated through. Serve like crazy. Ess gezunterhait.

Method Two: Crock Pot Deglaze the pot with veggie broth. Pour deglazed mixture into a large crock pot and add bay leaves, carrots, potatoes, sweet potatoes, tomato sauce, water, vegetable stock, TVP, bulgher, lima beans and kidney beans. Mix together and let sit – with the crock pot turned OFF – until about 30 minutes before Shabbat. (This mixture can be made right before, or made in the morning and stored, covered, in the fridge). About 30 minutes before Shabbat, turn your crock pot to either “low” or “keep warm” (Depends on how insane your crock pot is – mine cooks like crazy no matter what, so I leave it on “keep warm”). Let the mixture cook sloooowwwwly, until lunch the next day.

A message from our CEO & publisher Rachel Fishman Feddersen

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

The coming year promises to be filled with more complex and historic developments. We are entering an era where independent, fact-based Jewish journalism will be more important than ever. We need to be ready for whatever 2025 will bring, and with your help, we can be.

We’ve set a goal to raise $260,000 by December 31. That’s an ambitious goal, but one that will give us the resources we need to invest in the high quality news, opinion, analysis and cultural coverage that isn’t available anywhere else.

If you feel inspired to make an impact, now is the time to give something back. Join us as a member at your most generous level.

—  Rachel Fishman Feddersen, Publisher and CEO

With your support, we’ll be ready for whatever 2025 brings.

$36 $500

$120 $180 Other amount