This vegan cholent recipe is the plant-based version of a classic Jewish recipe served for Shabbat lunch on Saturday. This hearty, comforting stew is a good source of protein, fiber, complex carbohydrates, and micronutrients like potassium and vitamin C. One serving provides about 17 grams of plant-based protein and 19 grams of fiber.
Cholent comes from the French chaud – hot and lent – slow: slow heat. people start to cook it before sundown on Friday. Observant Jewish people may not “light a candle”… or begin cooking during Shabbat, but cooking that has already begun may continue.
This Eastern European (Ashkenazic) Jewish dish would typically contain beef or lamb, barley, and possibly a whole egg too. Learn more about this dish and see a traditional recipe from this article about Shabbat foods in the Jewsishlearninglibrary.org.
What is Different About This Recipe?
Chickpeas and lentils provide a tasty source of plant-based protein instead of meats. This recipe is also gluten-free because it doesn’t contain barley, which is traditionally used. It is also lower in sodium than many cholent recipes. The fat is from olive oil so it’s unsaturated (usually cholent contains meats and more saturated fat).
Cholent cooks over low heat for a long period of time, so the flavors of all of the ingredients have a chance to combine. You can add some fresh herbs like parsley or thyme when serving for the taste and vibrant color. And these ingredients are parve, or neutral as far as kosher eating, since they are not from meats or dairy foods.
Ingredients Needed
- non-stick spray
- 2 tablespoons olive oil
- ½ red onion: white or yellow onions are fine too.
- 1 clove garlic minced
- 15 ounces canned chickpeas, reduced sodium, rinsed
- 4 medium potatoes, quartered
- 3 carrots peeled and cut into chunks
- ½ cup dried brown or green lentils, rinsed and sorted
- 1 teaspoon maple syrup
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- A few turns of fresh ground black pepper
- 1 bay leaf
- 10 ounces crushed tomatoes
- 3 cups vegetable broth or water
How to Make Slow Cooker Vegan Cholent
- Turn the slow cooker on low. Spray the inside with non-stick spray.
- Pour the olive oil into the bottom of the slow cooker. Add the onions and garlic.
- Then add the chickpeas, potatoes, carrots, lentils, maple syrup, paprika, salt, pepper, and bay leaf. Top with crushed tomatoes and broth or water. I like to add the tomatoes toward the end to help to prevent the natural sugars in them from burning.
- Place the lid on top and cook for 15-17 hours. Keep an eye on it toward the end of cooking to see if more liquid may be needed: if so, add a little water or vegetable broth.
- Scoop into bowls or plates and top with some fresh chopped parsley if desired.
FAQs
Q: What are cholent mix beans?
A: A few companies sell bags of mixed dried beans to use in cholent: this is a convenient way to include a variety of beans.
Q: Do you need to soak beans for cholent?
A: Yes, I would soak them overnight to make sure they cook fully at low heat. This article from the University of Nebraska-Lincoln Extension explains how to soak beans including a quicker version.
Q: What is another name for cholent?
A: Hamin or dafina in Sephardic Jewish communities is similar, and tends to include chicken, rice, chickpeas, and eggs.
What to Serve with Cholent
This vegan cholent would pair nicely with a fresh fruit salad, tossed green salad, and/or vegan challah for a complete meal.
Storage
Leftover vegan cholent can be stored in an airtight container in the refrigerator for up to three days. Or freeze it for up to three months.
Variations
- Pearl barley – barley is often part of cholent. I chose not to include it so this recipe would be gluten-free
- Red, cannellini, or Great Northern beans are good options instead of chickpeas
- New potatoes or quartered sweet potatoes
More Recipes You May Enjoy
- Vegan Rosh Hashanah Menu Ideas
- 15-Bean Vegetable Soup
- 20 Best Vegan Thanksgiving Dinner Recipes
- 18 Favorite Vegan, Healthy Thanksgiving Vegetable Side Dishes
- 36 Delicious Vegan Passover Recipe Ideas
Slow Cooker Vegan Cholent
Equipment
- Slow cooker
- Cutting board
- Vegetable peeler
- Chef's knife
Ingredients
- non-stick spray
- 2 tablespoons olive oil
- ½ red onion chopped
- 1 clove garlic minced
- 15 ounces canned chickpeas reduced sodium, rinsed
- 4 medium potatoes, quartered
- 3 carrots peeled and cut into chunks
- ½ cup dried brown or green lentils rinsed and sorted
- 1 teaspoon maple syrup
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- Few turns fresh ground black pepper
- 1 bay leaf
- 10 ounces crushed tomatoes canned
- 3 cups vegetable broth or water
Instructions
- Turn the slow cooker on low. Spray the inside with non-stick spray.
- Pour the olive oil into the bottom of the slow cooker. Add the onions and garlic, Then add the chickpeas, potatoes, carrots, lentils, maple syrup, paprika, salt, pepper, and bay leaf. Top with crushed tomatoes and broth or water.
- Place the lid on top and cook for 15-17 hours. Keep an eye on it toward the end of cooking to see if more liquid may be needed: if so, add a little water or vegetable broth.
- Scoop into bowls or plates and top with some fresh chopped parsley if desired.
Notes
Nutrition
Have you tried this vegan cholent recipe? I would love to know how you enjoyed it. Please leave a rating and comment here, or post a photo and tag me on Instagram @melissatraubrd!
This is really good. I used a can of chickpeas. A can of white beans and I still did the lentils. i was short on time so I did it for 0 mins in the instant pot and natural release for 10 mins. I intended to slow cook it after to finish. But It was done so I just cut it off and let it set to meld the flavors. it was so good I sent it to my mom, sister and daughter!
Hi Christy,
I’m glad you enjoyed the recipe. The white beans sound like a good addition. Thanks so much for taking the time leave a rating and write a comment. Happy cooking!
Melissa