Vegan "Tshulent"

5
(2)
  • Cooking and Prep: 11 h
  • Serves: 6
  • Contains:

Tshulent is the most common stew in the Jewish kitchen. It is tradition not to cook on the Sabbath, so the stew is prepared on Friday evening and left to simmer overnight.

 

Growing up, my mom used to make tshulent on our wood stove during the winter season. I remember the smell in the house was so strong and tempting that it was hard to wait until lunch time. I recreated this favorite stew of mine in vegan form, and the results are outstanding. 

Ingredients (19)

Main ingredients

Sommelier Suggests

Start Cooking

Prepare the Tshulent

  1. In a large pot add olive oil, onion, salt, and pepper. 

  2. Then add garlic and lentils. Sauté for about five to seven minutes more.

  3. Add beans, pearl barley, yams, all seasonings, and water. Bring to a boil and then reduce heat to a simmer. Cook for about half an hour, then pour into a crock pot and cook on low heat for eight to 10 hours.

  4. Serve warm.

About

Recipe excerpted from Oy Vey Vegan: Vegan Cuisine with a Mediterranean Flair by Estee Raviv (esteeskitchen.com). Used with permission.

  • Raquel Pasvi

    Easy and very delicious

    I made it for my family and everyone loved it! Looking forward to try other recipes from you
    Posted by rapasvi |2020-07-27 10:28:15
    0
  • Stan Beck

    Not a gluten free recipe

    Barley has gluten. It’s one of the five grains that are chometz for Passover.
    Posted by stangbeck |2020-07-10 15:33:16
    0
 
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  • Raquel Pasvi

    Easy and very delicious

    I made it for my family and everyone loved it! Looking forward to try other recipes from you
    Posted by rapasvi |2020-07-27 10:28:15
    0
  • Stan Beck

    Not a gluten free recipe

    Barley has gluten. It’s one of the five grains that are chometz for Passover.
    Posted by stangbeck |2020-07-10 15:33:16
    0
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