Wednesday, August 23, 2017

Gluten Free Vegan Cholent (pareve)

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I modified my black bean cholent to make a GF
(gluten-free) version! It was a hit among those guests who needed a vegetarian, gluten free option, and all the others here were happy to eat it as well! So now, it's easy to serve a vegetarian, gluten free cholent to all!

Here's the way I make it - feel free to play around with the recipe!

Gluten Free Vegan Cholent 
(I use a slow cooker with approx. 6L capacity, a.k.a. "crock pot")

2 large onions, chopped coarsely
6 cloves garlic, chopped finely
4-6 medium sized potatoes, cut into chunks
500g raw (green) buckwheat, soaked in cold water for a couple of hours, drained, and rinsed
1-1/5 cups dry black beans,  soaked (overnight), drained, and rinsed (can also use a can of cooked black beans, drained and rinsed)
spices: salt or smoked sea salt, black pepper, cayenne pepper, smoked paprika if you don't have smoked sea salt - be generous with the seasonings!
water to fill the pot

Place everything in the slow cooker and let the pot do its magic! I fill my slow cooker about 2-3 hours before Shabbat, and we eat the cholent at lunch in the late morning.

If you want, just before Shabbat starts, add frozen vegan kishke to the pot. You'll have to modify the recipe by substituting the oat bran with a GF mix of something like corn meal and rice flour, or quinoa flour. This is the perfect Shabbat morning cholent accompaniment! 

Note the "slow cooker" links in this post take you to a 220V version. If you are in the USA and want a 110V version, click here!

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