Slow Cooker Vegan Cholent

vegan cholent in bowl with spoon and apple slices and napkin.

5 from 1 vote

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.

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Prep Time 15

Cook Time 16

Total Time 16 15

Servings: 4

Course: Main Course

Cuisine: Jewish

Calories: 436

Ingredients Equipment Method Nutrition Notes

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

Equipment

Slow cooker
Cutting board
Vegetable peeler
Chef's knife

Method

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.

Nutrition

Calories: 436kcalCarbohydrates: 73gProtein: 17gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 579mgPotassium: 1485mgFiber: 19gSugar: 10gVitamin A: 7949IUVitamin C: 45mgCalcium: 118mgIron: 6mg

Notes

The nutrition estimate is from Spoonacular, which is based mainly on USDA Food Data Central.

These values include reduced-sodium vegetable broth (or make homemade vegetable broth), Yukon Gold potatoes, regular crushed tomatoes, and canned chickpeas. Look for lower sodium versions for less sodium in the recipe.

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