Mona’s Vegetarian Cholent
- 2 tablespoons olive oil
- 2-3 yellow onions, chopped
- 3 cloves of garlic, minced
- 8 oz. mushrooms (baby bella or button), quartered
- 1 yam, peeled and cut into pieces
- 1 package of Beyond Beef or other vegetarian meat subsitute
- 1/2 cup of mixed dried beans (Mona uses a special Cholent mix, which contains kidney, navy, and white beans)
- 1/3 cup barley
- 1 “squish” each of barbecue sauce, ketchup, and honey — approximately 1-2 tablespoons each
- 1/4 cup cooking sherry
- Approximately 3-6 cups of vegetable broth (enough to generously cover the ingredients)
- Heat a tablespoon of olive oil in a skillet over medium heat. Saute the onions until they begin to soften, about 3-5 minutes.
- Add the garlic and saute for another minute.
- Add the mushrooms to the pan and continue cooking for about 3 more minutes, until the mushrooms begin to soften.
- Transfer the contents of the pan to the insert of a slow cooker. Put the skillet back on the heat, add another tablespoon of olive oil, and add the meat substitute to the pan. Cook, stirring, for about 5 minutes.
- Add the meat substitute to the contents of the slow cooker and mix in the remaining ingredients, using enough broth to cover the contents by an inch or two.
- Cook on low for about 8-10 hours, until the beans and barley are very tender. If you’re cooking for Shabbat, Mona recommends using a slow cooker with a timer feature. She plugs hers in on Friday before the observance of Shabbat begins, and the family eat the cholent for Saturday lunch.