What makes a delicious all natural Vegan Chulent, delicious?

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amother

Azure

Fri, Jan 25 2019, 1:32 am

Id only use all natural ingredients that dont have ridiculously high sodium listed on the label (like Soy Sauce, etc).

How do you give a Vegan Chulent great flavor, naturally?

TIA

L K

Fri, Jan 25 2019, 1:39 am

Sauté onions first with some salt and pepper and lots of paprika.

Then I add barley, beans, potatoes, water to cover and cook either on the flame or in instant pot.

mom4many

Fri, Jan 25 2019, 2:03 am

Lots of fried onions can do the trick, and of course a generous amount of spice: paprika, garlic, more onion powder & whatever else you like - like a drop of chili. A spoonful of brown sugar or honey also adds color & flavor, if it won’t make it unhealthy for you...

rowo

Fri, Jan 25 2019, 2:32 am

You can add sweet potatoe, carrot, pumpkin, lentils, rice, quinoa, chillies...
A guy makes a great vegetarian cholent for our shul kiddush but I think he puts a bit of soup mix in. He makes it a bit spicy and people love it.
A bit of beer can also give good flavour.

Rappel

Fri, Jan 25 2019, 3:24 am

What everyone else said, plus something fatty, and cumin

SS6099

Fri, Jan 25 2019, 5:23 am

I’ll concur with the sautéed onions! I usually add about 2 large Spanish onions.

ra_mom

Fri, Jan 25 2019, 6:50 am

KBD vegetarian cholent is delicious. Leave out the oats.

thunderstorm

Fri, Jan 25 2019, 6:59 am

My father puts in a carrot or two whole, to add a certain sweetness. I also does a squirt of ketchup. In addition he sautées onion and garlic, adds seven types of different beans and adds chickpeas as well and potatoes.

N'sMom

Fri, Jan 25 2019, 8:03 am

Lots of sautéed onuons, as people say, but my secret ingredient is soy sauce. I use the low sodium one.

etky

Fri, Jan 25 2019, 9:19 am

Lots of good tips here. I do many of them too.
I will just add that I like to grate the carrot. I think it adds more to the texture and flavor that way.
I have also added chesnuts (peeled and cooked from a vacuum packed bag) to vegan cholent. They add a nice chunky texture that could be a stand-in for meat.
Make sure you add some oil to the cholent as you have no fat from meat to keep it moist.
Finally, I like smoked paprika in a vegan cholent instead of regular.

amother

Sapphire

Fri, Jan 25 2019, 9:24 am

wine, ketchup, coconut aminos, lots of fresh garlic, sweet potato

meyerlemon44

Fri, Jan 25 2019, 1:04 pm

In my experience vegetable broth, salt, and olive oil are really helpful.

mha3484

Fri, Jan 25 2019, 1:06 pm

Use smoked paprika. It adds such a meaty flavor to vegetarian recipes.

amother

Amber

Fri, Jan 25 2019, 1:16 pm

Chocolate powder
Vanilla
Silan

cbsp

Sun, Jan 27 2019, 12:21 am

Sautéed mushrooms

amother

Mustard

Sun, Jan 27 2019, 12:26 am

cbsp wrote:

Sautéed mushrooms

This we have two we make. One of them has a variety of different mushrooms and the other has tomatoes.

Last edited by amother on Fri, Dec 04 2020, 3:20 am; edited 1 time in total

Chana Miriam S

Sun, Jan 27 2019, 12:38 am

Fat is essential. Not yucky oil like canola or soy. Olive, coconut or avocado. When I was catering, I adjusted the Moosewood mushroom and barley soup into a cholent with less water. There was some kind of wine, maybe sherry in it, or you could use beer.

HonesttoGod

Sun, Jan 27 2019, 7:26 pm

I fry onions, add potato cubes, quinoa and barley, then spice with:
salt, pepper, paprika, smoked paprika, chilli powder, schwarma spice and honey. Cover with water.

amother

Maroon

Sun, Jan 27 2019, 7:48 pm

If you want soy sauce you can use amino acids instead.
Miso paste will give it a nice flavor

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