Vegan Cholent

 

Cholent, or dafina if you're Moroccan, is a traditional Jewish dish for Shabbat.  Because it uses meat that needs to be cooked for hours, it is left on low in a crock pot overnight and served for lunch the next day.  I don't like the idea of leaving something cooking while I'm asleep, so this is the under two hour version.

The result is a lot like Stoo, so I decided to go a different direction and make it vegan.  In this version, umami is achieved through mushrooms and caramelized tomato paste.  I know, two vegetarian main dishes in a row with mushrooms.  It is not going to become a thing.

I have to say, there was more fiber in this than I was expecting.  After the first day, I had to cut down my serving size.  Just a warning not to eat a full bowl unless your system is accustomed to significant fiber.

The taste does improve after the first day, as you would expect from something designed to be slow cooked or reheated.  You could also make a pot of it and freeze portions for a hearty meal at some later date.  Part of meal planning is having a few things set aside for when you would rather not cook.

*1/2 C pearl barley
1 Tb olive oil
*1/2 yellow onion, diced
2 cloves garlic, minced
2 Tb tomato paste
1 lb gold or Yukon potatoes, cut in chunks
2 carrots, peeled and cut in large rounds
*8 oz assorted mushrooms (I used crimini and portobello, which are the same thing in different sizes)
2 C vegetable broth
1 15 oz can red kidney beans, drained and rinsed
1/4 C red wine (optional)
salt and pepper to taste

1.  Sort and rinse barley.  In a small saucepan, combine with water to cover by 1 inch and a pinch of salt.  Bring to a boil.  Lower heat to a simmer, cover, and cook half an hour.  It's fine if it isn't fully cooked.  Drain off any remaining water and set aside until needed.

2.  In a soup pot, heat oil over medium heat.  Add onions and garlic and cook until softened.  Add tomato paste and cook until it starts to brown, about 2-3 minutes.  Add potatoes and carrots and cook 2 minutes, to crisp them up a little.

3.  Wash mushrooms and cut into bite-sized pieces.  For smaller mushrooms, that might be in half.  I sliced the portobello, then cut the slices in half.  Add to the pot with the rinsed beans.  It won't look like soup because it isn't, it's a stew.  Stir in wine, if using.  Bring to a low boil.  Lower heat to medium-low and cover.

4.  Cook until vegetables are easily pierced by a fork, at least 45 minutes, then add barley and cook another 15 minutes.  If doing this as a slow-cooker overnight, add extra water to protect against scorching.

5.  Before serving, taste and add salt and pepper as needed.

Serves 4-6 as a main, 8 as a side

Difficulty rating  :)