Vegan Mushroom Cholent in the Crock Pot
Dive into the heartwarming flavors of Vegan Mushroom Cholent, an effortless one-pot meal brimming with plant-based goodness! Prepared in the Crock Pot, this traditional Jewish-inspired stew is infused with a modern twist, featuring hearty button mushrooms, creamy potatoes, and nutrient-packed barley. Protein-rich kidney beans and chickpeas are perfectly balanced with aromatic spices like smoked paprika and cumin, creating a rich, smoky depth of flavor. The slow cooking process melds the ingredients into a comforting, thickened dish that's perfect for cozy evenings or Shabbat celebrations. Garnished with fresh parsley for a pop of brightness, this vegan cholent is a wholesome, make-ahead meal that’s guaranteed to impress. Ideal for families, meal preppers, and anyone looking for delicious, plant-based crock pot recipes!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 cups button mushrooms, sliced
- 1 cup baby carrots
- 3 medium potatoes, peeled and diced
- 1 cup barley
- 1 cup dried kidney beans, rinsed and soaked overnight
- 1 cup dried chickpeas, rinsed and soaked overnight
- 6 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 2 bay leaves
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5–7 minutes.
Stir in the minced garlic and sliced mushrooms. Cook for another 5–7 minutes, until the mushrooms release their liquid and start to brown slightly.
Transfer the onion, garlic, and mushroom mixture to the Crock Pot.
Add the baby carrots, diced potatoes, barley, soaked kidney beans, and soaked chickpeas to the Crock Pot.
Pour in the vegetable broth and stir in the tomato paste until fully combined.
Sprinkle in the paprika, smoked paprika, ground cumin, salt, and black pepper. Add the bay leaves for extra flavor.
Stir everything together to ensure the ingredients are evenly distributed and submerged in the broth.
Set the Crock Pot to low heat and cook for 8 hours, or until the beans are tender and the stew has thickened.
Once cooked, remove the bay leaves and give the cholent a final stir.
Serve hot, garnished with fresh parsley for a burst of color and freshness.
Nutrition Facts
Calories |
2206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 7319 mg | 318% | |
| Total Carbohydrate | 368.7 g | 134% | |
| Dietary Fiber | 67.8 g | 242% | |
| Total Sugars | 46.0 g | ||
| Protein | 84.8 g | 170% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 542 mg | 42% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 8162 mg | 174% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
