There are as many versions of cholent as there inventive cooks. This vegan version of the traditional Jewish Sabbath stew dresses in humble schmates (rags) but promises not to disappoint.
This recipe is the creation of Jewish Veg supporter Zel Allen of Vegetarians in Paradise.
1 hour, 15 minutes
1 hour, 45 minutes
Preheat the oven to 400 degrees F.
Combine the onions, water, and crushed garlic in a large, deep skillet. Cook and stir over medium-high heat for 12 to 15 minutes, or until the onions are translucent and beginning to turn golden brown. Add 1 or more tablespoons of water as needed to prevent burning.
Transfer the cooked onions to a 6-quart, covered casserole, place the cinnamon stick in the onions, and sprinkle with the barley.
Remove and discard the mushroom stems. Cut the mushroom caps in half and add them to the casserole with the seitan, potatoes, carrots, and whole garlic.
Combine the vegetable broth, salt, paprika, and ginger in a medium bowl and pour the mixture over the vegetables. Cover and bake for 1 hour and 15 minutes.