CHOLENT

Cholent

Gluten-Free Vegan Cholent

Cholent

8 chicken legs

2 lbs. chuck beef steak

8 small cooking onions

vegetable oil

3 big baking potatoes

½ c. dried red kidney beans

½ c. dried baby lima beans

4 c. pearl barley

1/2 tsp. salt

2 packets Lipton onion soup mix

Cut the beef into big chunks.  Soak the beef in warm water with the chicken legs for 30 minutes.  Drain in a colander and set aside.

Peel and slice 4 onions.  Coat the bottom of a giant roasting pot in vegetable oil.  Place the pot on the stove top and warm the oil over medium-low heat.  Fry the onions until they are golden.  Add meat and cook, stirring often, for 45 minutes, or until the meat is brown on all sides.

In the meantime, peel the remaining onions and the potatoes.  Rinse the potatoes and cut them in half.  Rinse the kidney beans, lima beans, and barley. 

Add the onions, potatoes, beans, barley, salt, and Lipton onion soup mix to the roasting pot.  Fill the pot to the ¾ mark with warm water and stir well.  Cover the pot and bring the water to a boil over medium heat.  Add enough warm water so that the pot is three-quarters full again.  Cover the pot and cook over low heat for 15 minutes.  Uncover the pot and cook for 30 minutes. 

Preheat oven to 200 degrees. 

Cover the pot in aluminum foil, and then cover with the whole thing with the lid.  Bake for 12 hours.  Stir the cholent.  If there is no liquid in the pot, add some warm water, so that it won’t dry out.  Bake for another 12 hours.  Cool and enjoy!

Gluten-Free Vegan Cholent

2 large onions

olive or vegetable oil

12 mini-potatoes

½ c. dried lima beans

½ c. dried black eyed peas

3 c. sweet brown rice

½ c. sliced dried mushrooms

1 c. tvp chunks

2/3 c. miso paste

Optional:  Rinse and soak the lima beans and black eyed peas overnight, so that they’re easier to digest.

Rinse the potatoes and the rice.  Peel and slice the onions.  Coat the bottom of a giant pot in olive oil.  Place the pot on the stove top and warm the oil over medium-low heat.  Cook the onions until they are golden.  Add the remaining ingredients.  Fill the pot with hot water to the ¾ mark and stir well.  Cover the pot and bring the water to a boil over medium heat.  Add enough warm water so that the pot is three-quarters full again.  Cover the pot and cook over low heat for 15 minutes.  Uncover the pot and cook for 30 minutes. 

Preheat the oven to 200 degrees. 

Cover the pot in aluminum foil, and then cover the whole thing with the lid.  Bake for 12 hours.  Stir the cholent.  If there is no liquid in the pot, add some warm water, so that it won’t dry out.  Bake for another 12 hours.  Cool and enjoy!