You can modify this in so many ways, but this version with beets and butternut squash was excellent to start with.
Vegetarian Cholent
Servings
6 Servings
Ingredients
- 1 large beet peeled and cut into chunks
- 1/2 butternut squash peeled and cut into chunks
- 1 onion sliced
- 3 cloves garlic
- 1 cup beans mixed variety
- 1/2 cup quinoa
- 1/2 cup wheatberries
- 1 potato cut into chunks
- 1 tablespoon Soy Sauce
- 3 tablespoons vegetarian beef boullion or Onion soup mix
- 1 tablespoon smokey parika
- 1 package matzoh ball mix prepared per package directions
- 6 cups Water
Instructions
- 1 Spray slow cooker with cooking spray. Put all ingredients except matzo balls in slow cooker.2 Cover with water. Prepare matzo balls per package directions, but do not cook them. Drop the raw matzo balls on top of everything, it is in place of kishke. Turn on high for atleast an hour before Shabbat and then bring to low. Allow to cook overnight and serve for lunch.
- Source:
- Photo courtesy of Flickr – ShannaLee
How much more water if the beans are dry? Thanks, Tamar! I’m looking forward to making this for our Shabbat oneg!
Probably two more cups. It depends but I prefer more to less
Thanks, Tamar! One other question, I live in Colorado, USA, and was wanting to use a vegetarian kishka instead of the matzo ball mix, but I don’t have a clue where to buy it. Do you have any suggestions of even the type of store to start asking? I was doubtful a meat market would have a vegetarian variety. I don’t know of any Jewish grocery stores or I would start there. Any help is appreciated. 🙂 Thank you!
I have no idea where to find it in Colorado, but I would check your kosher butcher or meat store. One of the most popular brands is vegetarian. Or you can make your own and maybe even keep it a bit healthier. Here is one version with potato starch but you can also use flour since it is not passover (even whole wheat) or my Grandmother used to make a version of this with Tam Tams, but that isn’t healthier. http://www.joyofkosher.com/recipes/homemade-passover-kishke/
Haha! Well, sometimes not-healthy is what’s goooood. 🙂 Thx! I’ll just have to give that a try! Doesn’t look hard at all and homemade is ALWAYS more healthy than prepackaged. 😉
This was delicious. Easy and different.
It cooks for so long, you don’t really have to soak the beans, just use more water. Some quiona needs to be rinsed before using, really it is best to rinse all of it the beans and quinoa or wheat berries. Other than that just throw it all in!!!
I’m guessing you have to soak the beans before making this? Also, is there any special preparation required for the quinoa or wheat berries? Thanks! Can’t wait to try this!
Wow Helen, that is a challenge, but I think this recipe is a good place to start. You would have to leave out the wheatberries, the matzo ball mix, and the soy sauce. You can use more quinoa instead of the wheatberries and more onion soup mix instead of the soy, just make sure the soup mix is gluten free. Maybe try making your own vegan kishke with chickpea flour which acts as a binder and is gluten free, try this recipe and let us know if it works out – http://www.joyofkosher.com/recipe/kishka/
I have people coming over that are vegan, allergic to soy and gluten free. Any suggestions on how to alter this recipe and still make it taste yummy?
great recipe, i loved that it was vegetarian
Absolutely delish, thank you for the recipe! xo