Hearty Vegan Cholent: A Cozy Plant Based Shabbat Favorite

There is something special about waking up on Shabbat morning to the rich aroma of cholent slowly simmering overnight. This hearty vegan version delivers all the warmth, comfort, and deep flavor of a traditional cholent, with a satisfying blend of beans, barley, sweet potatoes, and a homemade kugel that adds richness and texture. Slow cooked and full of comforting ingredients, this recipe is perfect for a cozy Shabbat meal.

What You'll Need

For the cholent:

5 potatoes

3 to 5 garlic cloves

2 large onions

2 sweet potatoes

2 tablespoons canola or olive oil

1½ cups mixed beans, red and white

1½ cups pearl barley

1 cup wheat berries or chickpeas

1 small can tomato paste

1 tablespoon salt

1 tablespoon sweet paprika

1 tablespoon hot paprika

1 tablespoon baharat

1 tablespoon cumin

1 teaspoon black pepper

Boiling water

Optional for vegetarians: Hard boiled eggs, one per diner

For the kugel:

2 tablespoons canola oil, for frying

1 onion

1 cup sifted flour

1 level teaspoon salt

¾ cup boiling water

½ cup breadcrumbs

½ teaspoon sugar

½ teaspoon sweet paprika

¼ cup canola oil

¼ teaspoon black pepper

Prepare the Kugel First

Prepare the kugel a day ahead and freeze it before adding it to the cholent. Try not to skip this step because the kugel gives the cholent much of its thickness and texture.

Chop the onion and sauté it in 2 tablespoons of oil until golden.

Add the breadcrumbs, flour, and spices to the pan, stirring while they lightly toast.

Pour in the boiling water and remaining oil, then remove from the heat.

Mix well and divide the mixture into two portions. Shape each into a log, wrap tightly, and freeze overnight.

That same night, soak the wheat berries or chickpeas and the beans in water overnight as well.

Prepare the Cholent

Use a pot suitable for the oven or hot plate. Heat the oil and sauté the chopped onions until golden.

Slice the garlic and add it carefully, allowing it to brown slightly without burning.

Add boiling water and stir. Mix in the tomato paste, salt, and spices.

Peel the potatoes and quarter them. Peel the sweet potatoes and cut them into large cubes.

Add the vegetables to the pot. Drain the soaked beans and add them, then pour in enough boiling water to cover everything. Bring to a boil.

Rinse and drain the pearl barley and add it to the pot. Drain and add the wheat berries or chickpeas as well.

Lower the heat and simmer for about 30 minutes. The pearl barley should be almost fully cooked by this point. Add more water if needed and adjust the seasoning to taste.

Add the Kugel and Slow Cook

Create a space in the center of the pot.

Remove the kugel logs from the freezer, unwrap them, and place them into the cholent so most of each log sits inside the stew with a small portion exposed.

Continue cooking over low heat for another 3 to 4 hours. Make sure the liquid does not evaporate completely. Add a little water if needed. The stew should remain covered with liquid, but not flooded.

Transfer the pot to a hot plate, cover with a towel, and leave it overnight until the Shabbat morning meal.

If using eggs, peel the hard boiled eggs and add them before placing the pot on the hot plate.

Customize It Your Way

For those who enjoy bolder flavors and more texture, you can add vegetables such as Jerusalem artichokes, kohlrabi, pumpkin, chestnuts, and more. Peel them and cut them into large chunks before adding them to the pot.

Slow cooked, rich, and deeply satisfying, this vegan cholent proves that comfort food can be hearty, flavorful, and completely plant based.