Vegetarian Cholent

Judy’s Vegetarian Cholent Recipe

3-4 onions, chopped
4-6 potatoes, washed, peeled and cut into chunks
1 large sweet potato, washed peeled and cut into chunks
4 carrots, scraped and cut into chunks
1 cup dried red kidney beans
½ cup pearl barley
¼ cup canola oil
1 tbsp. paprika
1 large roll of pareve kishka (available at Perl’s)
salt, pepper

In a large pot, sautee onions in the ¼ cup canola oil until soft, but not browned. Add the paprika. Add everything else (but not kishka) and stir thoroughly. Cover with water. Bring to a boil then reduce heat and simmer for 1 hour.

Place everything in oven proof dish (I use a roasting pan) and add sliced chunks of kishka on top. Make sure there is enough liquid to cover – add more water if necessary. Cover tightly with foil. Place in 200 degree oven before Shabbat on Friday and leave until lunch on Saturday – check once in a while to make sure there is some liquid – add more water as necessary.