A Hearty and Healthy Kosher Vegetarian Cholent Recipe!

The word cholent may not be familiar to everyone, yet this venerable dish has been a staple of Jewish cuisine for generations. Originally created as a way to enjoy a hot, slow-cooked meal on the Sabbath without violating Jewish law, it has become popular all over the world, especially among those who love wholesome, plant-based food.

Today’s recipe is a kosher vegetarian cholent, and I’m eager to share it with you. This slow-cooked bean stew is hearty and filling, perfect for chilly evenings, and ideal for feeding a crowd without breaking the bank. With aromatic vegetables, tender beans, and plenty of spices, this vegan version of cholent is a must-try dish for anyone who loves classic Eastern European cuisine or wants to explore new culinary horizons.

Whether you’re looking for a nourishing meal to share with friends and family or want something comforting to serve alongside tacos, this vegetarian cholent recipe is sure to please. So let’s dive in and discover how easy and delicious making your own cholent can be!

Why You’ll Love This Recipe

Kosher Vegetarian Cholent
Kosher Vegetarian Cholent

Let me convince you of something: this kosher vegetarian cholent is the kind of recipe that you’ll fall in love with right from the first bite. Whether you’re a vegan, a vegetarian or simply looking for some plant-based meal inspiration, this recipe will tick all the boxes.

First and foremost, this cholent is a hearty stew that’s packed full of delicious ingredients. It’s got beans (white, red, kidney and garbanzo), potatoes, lima beans, carrots and celery. And let’s not forget the barley – it adds an incredible depth of flavour and texture.

The spice mix is what really brings everything together. The combination of paprika and fresh ground pepper adds just the right amount of heat without being overwhelming. And don’t forget the bay leaf – it infuses everything with a warm, earthy flavour.

But what really makes this recipe special is that it’s slow-cooked in a crockpot for several hours. This not only makes the flavours meld together perfectly but also makes it a great meal for Shabbat – as it can be prepared in advance and kept on low heat overnight.

One of the best parts about this recipe is its versatility. You can play around with the ingredients and add your own twist to it. Feeling like something hotter? Add some hot sauce or chilli powder. Want something more savoury? Throw in some diced mushrooms or leeks.

In short: if you’re looking for a hearty vegan cholent recipe that’s packed full of flavour and incredibly easy to make, then look no further! Trust me: once you try this recipe you won’t be able to get enough of it – whether on its own, with some fresh bread or even as a filling for your next taco night.

Ingredient List

 A warm and nourishing pot of kosher vegetarian cholent
A warm and nourishing pot of kosher vegetarian cholent

Below is the list of kosher vegetarian cholent recipe ingredients, which are usually pantry staples in most households. Some ingredients may need to be purchased at a local grocery store or online retailer. Feel free to substitute any vegetable or spice according to your personal preferences.

Beans 1:

  • 1 cup dried lima beans
  • 1 cup dried kidney beans
  • 1 cup dried white beans

Beans 2:

  • 2 cups canned or cooked red beans


  • 2 large potatoes, peeled and cubed
  • 3-4 carrots, peeled and chopped
  • 3-4 celery stalks, chopped
  • 2 large onions, diced
  • 4 cloves garlic, minced

Spices and Flavorings:

  • 1 tablespoon vegetable oil
  • 2 tablespoons paprika
  • ½ teaspoon fresh ground pepper
  • Salt to taste (around one teaspoon)
  • 2 bay leaves
  • 1 packet vegetarian chicken soup mix
  • 3 vegetarian bouillon cubes

Grains and Starches:

  • ½ cup pearl barley
  • 1 cup dried freekeh

Make sure all the ingredients are fresh for the best flavor.

The Recipe How-To

 The ultimate comfort food for cold winter nights
The ultimate comfort food for cold winter nights

Step 1: Prepare the Ingredients

To prepare this delicious vegan cholent recipe, begin by gathering all the ingredients. Wash and dice 2 large onions and 6-8 large potatoes. Peel and slice 1 cup of carrots, 1/2 cup of celery, and 4 cloves of garlic. Rinse 2 cups of dried lima beans, 1 1/2 cups of dried red beans, and 1/4 cup of pearl barley under cold water in a fine-mesh strainer. Set all the ingredients aside.

Step 2: Sauté the Vegetables

Take out your slow cooker or a large pot with a lid. In a small bowl, mix together 1 tablespoon of vegetable oil, 1 tablespoon of paprika, and freshly ground pepper and salt to taste. Heat the oil mixture in the cooking pot over medium-high heat. Once heated, add the diced onions and sauté until golden brown for about 5 minutes. Then add garlic cloves, sliced celery, sliced carrots, stir well and let cook for another 2 minutes.

Step 3: Mix Dry Ingredients with The Cooked Vegetables

Now it is time to mix all dry ingredients with cooked vegetables in a slow-cooker or an oven-safe pot with a tight-fitting lid that can be used on the stovetop. Add the rinsed lima beans, red beans and pearl barley to the pot. Stir gently until everything is evenly mixed.

Step 4: Add Liquids

Next, add enough boiling water to almost cover all the ingredients in your slow-cooker. Mix into that 1-2 cups of hot water with two tablespoons of vegetable bouillon cubes or vegetarian chicken soup mix. Tuck one large bay leaf into the cholent.

Then drizzle over another tablespoon of vegetable oil, this will give your cholent extra depth and richness.

Step 5: Cook Slowly

Cover your pot tightly with foil then with its lid making sure steam cannot escape. Transfer it to an oven preheated to 200°F (95°C) or to a slow cooker set to low heat for at least 18 hours. Yes! It needs long hours to fully develop its flavor.

When ready to eat, uncover it carefully since steam will come out. Remove the bay leaf from cholent.

Serve warm as part of any hearty meal on Shabbat or enjoy it in tacos as vegan bean stew meal any day!

Substitutions and Variations

 A hearty and filling meal that's perfect for family gatherings
A hearty and filling meal that’s perfect for family gatherings

As with any recipe, there are always options to switch things up and make it your own. The same goes for this delicious kosher vegetarian cholent recipe! Here are some substitutions and variations you can try to add your personal touch:

– Beans: This recipe calls for a mix of red, kidney, and white beans, but you can use any type of bean you have on hand or prefer. Garbanzo beans and lima beans are also great options.

– Potatoes: The recipe calls for large potatoes, but you can switch it up with sweet potatoes or even butternut squash for added sweetness and flavor.

– Vegetables: While the recipe includes carrots, celery, and onions, feel free to branch out and add other veggies like sweet peppers, kale or collard greens to boost the nutritional value.

– Spices: If you’re feeling adventurous, try adding cumin, turmeric or coriander for a Middle Eastern twist. Smoked paprika is also an excellent addition if you want an extra depth of flavor.

– Meat substitute: If you want to choose a meat alternation that will give your cholent a unique texture and flavor, consider using plant-based meat substitutes like Beyond Meat sausage links, seitan or jackfruit.

No matter which variation you choose, you can be sure the result will be an aromatic and hearty stew that is perfect for Shabbat meals or chilly evenings alike.

Serving and Pairing

 Slow-cooked to perfection with plant-based protein and vibrant veggies
Slow-cooked to perfection with plant-based protein and vibrant veggies

When it comes to serving and pairing this hearty vegan cholent, there are so many possibilities. Traditionally, cholent is a Shabbat stew that is served hot after being slow-cooked overnight. This plant-based version is no exception and can also be a perfect addition to your Shabbat table.

You can pair the cholent with some fresh bread or challah to soak up all the delicious flavors of the stew. Alternatively, it can be served with some rice, quinoa or even mashed potatoes for a more filling meal option.

But why limit yourself to traditional sides? This dish pairs perfectly with tacos or a side salad for a refreshing addition. You can also add some heat and flavor with hot sauce, fresh ground pepper or paprika.

For a complete meal that will leave you feeling satisfied, top it off with some avocado slices or vegan sour cream. The possibilities are endless, so let your imagination run wild and experiment with your favorite sides and toppings.

Whether you’re serving it for Shabbat dinner, Sunday lunch or any time you crave something hearty and comforting, this vegetarian cholent recipe is sure to satisfy your taste buds and nourish your body.

Make-Ahead, Storing and Reheating

 Customize the toppings on this flavorful stew to your liking
Customize the toppings on this flavorful stew to your liking

One of the great things about this kosher vegetarian cholent recipe is that you can easily make it ahead of time and store it for later. This makes it perfect for busy weeknights or Shabbat dinners when you want to spend more time with your family and less time in the kitchen.

If you plan on making this vegetarian bean cholent recipe ahead of time, simply follow the instructions as written and allow the stew to cool completely before storing it in an airtight container in the fridge. It will keep well for up to 3 days, meaning you can enjoy leftovers throughout the week or have it ready for Shabbat.

When reheating, add a splash of hot water to thin out the consistency of the stew before reheating, and heat on low so as not to scorch the bottom.

Another option is to freeze the cholent recipe ingredients after cooking for up to 3 months. This is perfect for when you want to have a heartwarming meal ready in no time. Allow it to thaw overnight in the fridge before heating up through your desired method.

The vegetarian cholent kishke will store separately from other ingredients, simply wrap it up tightly and place it in a plastic baggie or airtight container. It will last up to 1 week in your fridge or freezer, ready for serving anytime.

Overall, these storage options guarantee that you can have a quick, nutritious meal without any hassle; perfect for tacos on weekdays and reheating leftovers on lazier weekends!

Tips for Perfect Results

 Perfectly paired with freshly baked challah bread
Perfectly paired with freshly baked challah bread

One of the secrets to making the perfect vegetarian cholent is to use a freshly ground pepper and quality kosher salt. While many recipes call for pre-ground pepper, using fresh black pepper can provide a more potent flavor and liveliness to your dish. Along with fresh ground pepper, it is important to season each ingredient properly as onions, garlic, and vegetables all require their own share of seasoning.

Another point to keep in mind when preparing this hearty vegan stew is to add the dried beans to hot water before cooking them. Hot water helps to reduce cooking time, ensures even cooking, and helps produce evenly cooked beans without any hard bits remaining.

Paprika adds smokiness and depth of flavor that complements the other ingredients in this dish. I recommend using Hungarian paprika for its rich flavor or smoked paprika if you prefer a stronger smoky taste. Try experimenting with a little less paprika first, then gradually add more after tasting it when the dish is almost complete.

If you don’t have access to vegetarian chicken soup mix, you can substitute vegetable bouillon cubes instead. Just make sure to check the labels and choose ones that are free from animal products. Better yet, skip the bouillon altogether and let the vegetables and seasonings provide all of the flavor.

When it comes to slow-cooked dishes like cholent, using a slow cooker or crock-pot can help achieve the perfect texture and consistency. Slow cookers give time for flavors to meld together slowly and perfectly without losing any of those tongue-smacking moments.

Don’t forget about garnishing your cholent once it’s done! You can try pairing it with tacos or savored as is paired with a crusty slice of bread. Adding diced carrots, chopped celery, or finely chopped parsley on top of your finished dish provides an extremely satisfying end result!

Follow these tips for perfecting your vegan cholent recipe – whether it be kosher or not – and you’ll surely impress yourself as well as any guests you may be serving!

Bottom Line

In conclusion, this kosher vegetarian cholent recipe is great for all. It is filling, easy to make, and certainly a crowd-pleaser. The mix of flavours like fresh ground pepper, paprika, and vegetable bouillon cubes all coming together in each bite is impressive. The addition of essential ingredients like potatoes, lima beans, and vegetables not only complement the taste but also add to its nutritional value. This vegan cholent is suitable for everyone as it is plant-based and legumes-freekeh. Furthermore, it can be paired with tacos, stew or can be enjoyed as a standalone dish.

I recommend you try this delicious vegan cholent recipe for your next family dinner or Shabbat gathering. They are undoubtedly going to love it. With minimal effort required on your part, you will have a hearty and healthy meal that takes care of all the essential food group requirements. Lastly, feel free to experiment with any substitutions or variations based on what ingredients you have available in your pantry. Enjoy!

Kosher Vegetarian Cholent

Kosher Vegetarian Cholent Recipe

Don't be put off by the amount of cooking time (I've quoted the longest time). It is well worth the wait and develops the flavour better with the long cooking. This recipe is adapted slightly from the original which was found at Just Slow Cooking.com.
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Prep Time 30 mins
Cook Time 1 d
Course Main Course
Cuisine Jewish
Calories 444.1 kcal


  • 1 1/2 cups dried large lima beans
  • 1 tablespoon vegetable oil
  • 2 garlic cloves, minced
  • 2 medium onions, thinly sliced
  • 3 stalks celery, thinly sliced
  • 2 large potatoes or 4 small potatoes, peeled and quartered
  • 2 carrots, peeled and thinly sliced
  • 1 bay leaf, crushed
  • 1 1/2-2 tablespoons vegetarian chicken soup mix or 5 vegetable bouillon cubes
  • 1 tablespoon paprika (I find using half smoked bittersweet paprika and half regular paprika adds depth to the final flavou)
  • 4 cups hot water
  • salt
  • fresh ground pepper


  • Soak the beans overnight, then drain.
  • Or, follow package directions for quick soaking.
  • In a large skillet, heat the oil and saute the garlic, onions and celery until tender.
  • Put in slow cooker.
  • Add the potatoes, carrots, beans, bay leaf and paprika.
  • Dissolve the soup mix in 1 cup of the hot water and add to the vegetables with the remaining 3 cups of water.
  • Add salt and pepper to taste.
  • Cover tightly and cook on low 18-24 hours.
  • Taste and adjust seasonings, if necessary.
  • Makes four very generous servings.

Add Your Own Notes


Serving: 407gCalories: 444.1kcalCarbohydrates: 84.9gProtein: 19.5gFat: 4.4gSaturated Fat: 0.7gSodium: 78.8mgFiber: 19.6gSugar: 11.6g
Keyword Beans, European, Kosher, One-Dish Meal, Stew, Vegan
Tried this recipe?Let us know how it was!

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