Recipe: Cholent

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Courtesy of VegNews.

 

Recipe: Cholent

Could we be any happier that Isa Chandra Moskowitz and Terry Hope

Romero have a new book coming out? Well, actually, yes, we can be and

are because Isa has shared one of the 250 maw-watering recipes from

their forthcoming Veganomicon: The Ultimate Vegan Cookbook with us!

 

Here's how Isa describes this month's recipe, " Cholent is a Jewish

beef stew that's typically served on the Sabbath. Here I use textured

vegetable protein, kidney beans, and lentils to create a thick, full-

bodied pot of stick-to-your-ribs yumminess. Caraway seeds give it the

Eastern European flavor that sets it apart from your run-of-the-mill

stew, so now would be a great time to add them to your spice rack

arsenal. I like to just crush crackers over the top and serve, but

it's great with rice or bread, too. "

 

Make sure to check out our full review of Veganomicon in the

January+February edition of VegNews!

 

What You Need:

 

2 tablespoons olive oil

1 large onion, diced medium

3 cloves garlic, minced

1/2 teaspoon tarragon

1 teaspoon caraway seeds

1 teaspoon salt

Several dashes fresh black pepper

1/2 cup red cooking wine

2 bay leaves

1/2 cup french lentils

1 cup peeled sliced carrots (about 1/2-inch thick)

4 medium sized potatoes (about 1-1/4 pounds, peeled and cut into 3/4-

inch chunks)

1 15-ounce can tomato sauce

3 cups water

1 cup TVP chunks (not granules or crumbles)

1 cup frozen lima beans (or canned and drained)†" green peas are fine

if you hate lima beans, hater

1 15-ounce can kidney beans, drained and rinsed

 

What You Do:

 

1. Preheat a large soup pot over medium heat. Sauté the onions in

the oil until translucent (5†" 7 minutes). Add the garlic, tarragon,

caraway seeds, salt, and pepper. Sauté until the garlic is fragrant

(about 1 minute more.)

 

2. Deglaze the pot with red wine. Add bay leaves, lentils, carrots,

potatoes, tomato sauce, water, and TVP chunks. Mix together. Cover

and bring to a simmer. Once simmering, cook covered for about 30

minutes (potatoes and carrots should be tender).

 

3. Add the lima beans and kidney beans and cook for about 10 more

minutes. Serve like crazy.