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Susan Meged's Recipe for Cozy & Comforting Cholent Stew for Shabbat

by Susan Meged, posted June 19, 2017

This is my vegan and gluten free version of this recipe. Please feel free to use real beef stew or meatballs made of ground beef.

INGREDIENTS:

1 1/2 cups of dry mixed beans, such as kidney beans, navy beans and white beans.  If you are not allergic to gluten, you can add 3/4 cup of pearl barley.

2 Tablespoons of vegetable oil

1 large onion, coarsely chopped

3 garlic cloveds, minced

1 1/2 Tablespoon of sweet paprika

1 1/2 teaspoons of salt 

1 1/2 teaspoons of black pepper. (Please cut down the amount of pepper if  you feel this will be too spicy for your  taste)

1 1/2 pounds of potatoes, cut into large chunks, optional

1 bag of "GARDE IN" FROZEN VEGAN MEATBALLS - found in Walmart freezer section in zipperd bags.  There are a  variety of delicious vegan products that are BC Kosher, such as "ground beef" and "breaded chicken tenders".

 

Directions:

Heat oil in a large, heavy pot over medium heat and saute onion until transparent.  Add garlic and stir for a couple of minutes.

Then add paprika, salt and pepper and cook a a couple of minutes more.

Add beans, potatoes and vegan meat or real beef to the pot and stir carefully.

Add water to cover.

Cover with lid and cook on the stove on low heat for about  30 minutes.

Stir lightly.

Put the tightly covered pot in the oven and bake at 225 degrees for at least 8 hours and up to 18 hours.  Check the liquid level ocassionally to prevent the cholent from drying out.  Add water as needed.

Serve with Challah or crusty bread.

ENJOY!

 
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