Vegan Mushroom Cholent in the Crock Pot

Dive into the heartwarming flavors of Vegan Mushroom Cholent, an effortless one-pot meal brimming with plant-based goodness! Prepared in the Crock Pot, this traditional Jewish-inspired stew is infused with a modern twist, featuring hearty button mushrooms, creamy potatoes, and nutrient-packed barley. Protein-rich kidney beans and chickpeas are perfectly balanced with aromatic spices like smoked paprika and cumin, creating a rich, smoky depth of flavor. The slow cooking process melds the ingredients into a comforting, thickened dish that's perfect for cozy evenings or Shabbat celebrations. Garnished with fresh parsley for a pop of brightness, this vegan cholent is a wholesome, make-ahead meal that’s guaranteed to impress. Ideal for families, meal preppers, and anyone looking for delicious, plant-based crock pot recipes!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 2 cups button mushrooms, sliced
• 1 cup baby carrots
• 3 medium potatoes, peeled and diced
• 1 cup barley
• 1 cup dried kidney beans, rinsed and soaked overnight
• 1 cup dried chickpeas, rinsed and soaked overnight
• 6 cups vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 2 bay leaves
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5–7 minutes.

Step 2

Stir in the minced garlic and sliced mushrooms. Cook for another 5–7 minutes, until the mushrooms release their liquid and start to brown slightly.

Step 3

Transfer the onion, garlic, and mushroom mixture to the Crock Pot.

Step 4

Add the baby carrots, diced potatoes, barley, soaked kidney beans, and soaked chickpeas to the Crock Pot.

Step 5

Pour in the vegetable broth and stir in the tomato paste until fully combined.

Step 6

Sprinkle in the paprika, smoked paprika, ground cumin, salt, and black pepper. Add the bay leaves for extra flavor.

Step 7

Stir everything together to ensure the ingredients are evenly distributed and submerged in the broth.

Step 8

Set the Crock Pot to low heat and cook for 8 hours, or until the beans are tender and the stew has thickened.

Step 9

Once cooked, remove the bay leaves and give the cholent a final stir.

Step 10

Serve hot, garnished with fresh parsley for a burst of color and freshness.

Nutrition Facts

Serving size	(2985.4g)

Amount per serving	% Daily Value*
Calories	2206.2

Total Fat 53.7g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 7.9g
Cholesterol 6.8mg	0%
Sodium 7319.3mg	0%
Total Carbohydrate 368.7g	0%
Dietary Fiber 67.8g	0%
Total Sugars 46.0g
Protein 84.8g	0%

Vitamin D 34.8IU	0%
Calcium 542.5mg	0%
Iron 29.6mg	0%
Potassium 8162.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.0%

Protein: 14.8%

Carbs: 64.2%