Savory Vegan Mushroom and Pearl Barley Cholent
This Savory Vegan Mushroom and Pearl Barley Cholent is the perfect hearty meal for any day of the week. It brings together a delightful combination of textures and flavors with tender navy beans, earthy portabella mushrooms, and chewy pearl barley. The recipe showcases a medley of vegetables, including carrots, parsnips, and aromatic onions, all simmered to perfection in a fragrant broth infused with garlic and ginger. Ideal for gatherings or meal prep, this comforting dish cooks slowly in your crockpot, allowing the deep flavors to develop beautifully. Don't hesitate to customize this cholent by adding or omitting ingredients according to your preference. Feel free to enjoy this dish by itself or serve it alongside a fresh salad for a complete meal!
8
Servings
200
Calories
14
Ingredients
Ingredients
dried navy beans
1 cup (soaked overnight)
olive oil
1 tablespoon (none)
onions
2 (finely chopped)
celery
2 stalks (diced (optional))
carrots
2 (peeled and diced)
parsnips
2 (peeled and diced)
garlic cloves
6 (minced)
ginger
1 tablespoon (minced)
paprika
2 teaspoons (none)
black peppercorns
1 teaspoon (whole)
vegetable stock
4 cups (none)
potatoes
2 (peeled and cut into small cubes)
portabella mushrooms
4 large (cleaned and sliced)
pearl barley
1 cup (rinsed)
Instructions
1
Soak the dried navy beans overnight in water. In the morning, drain and rinse the beans.
2
Rinse the pearl barley under cold water and set aside.
3
In a skillet over medium heat, add the olive oil and sauté the chopped onions, diced celery (if using), diced carrots, and diced parsnips for about 7 minutes until they begin to soften.
4
Stir in the minced garlic, ginger, paprika, and black peppercorns, cooking for an additional minute until fragrant.
5
Pour in the vegetable stock and remove the skillet from the heat.
6
In the crockpot, layer half of the onion and stock mixture, followed by half of the soaked beans.
7
Next, spread the cubed potatoes evenly over the beans, and cover them with the portabella mushrooms, cutting the mushrooms as needed to fit.
8
Evenly distribute the rinsed pearl barley over the mushrooms, followed by the remaining beans.
9
Top off the ingredients with the remaining onion and stock mixture.
10
Cover the crockpot and set it to cook on low for 10 to 12 hours, or on high for 5 to 6 hours, until the beans and vegetables are tender.
Nutrition Information
1.875g
Fat
40g
Carbs
8.75g
Protein
10g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Savory Vegan Mushroom and Pearl Barley Cholent?
This is a hearty, slow-cooked plant-based stew that combines navy beans, portabella mushrooms, and pearl barley with aromatic vegetables and spices.
How many servings does this recipe provide?
This recipe makes approximately 8 servings.
What are the primary ingredients in this cholent?
The main ingredients include dried navy beans, portabella mushrooms, pearl barley, potatoes, carrots, parsnips, and vegetable stock.
How should I prepare the navy beans for this recipe?
The dried navy beans should be soaked in water overnight, then drained and rinsed before use.
Can I cook this dish on a high heat setting in my crockpot?
Yes, you can cook it on high for 5 to 6 hours until the beans and vegetables are tender.
What is the low heat cooking time for this recipe?
On a low setting, the cholent should cook for 10 to 12 hours.
Is this recipe suitable for a vegan diet?
Yes, this recipe is entirely plant-based and vegan-friendly.
Does pearl barley contain gluten?
Yes, pearl barley contains gluten, so this dish is not suitable for those with gluten sensitivities.
How many calories are in one serving of this cholent?
There are approximately 200 calories per serving.
What is the protein content per serving?
Each serving contains about 8.75g of protein.
How much fiber is in a serving?
One serving of this recipe provides 10g of dietary fiber.
What type of mushrooms should I use?
The recipe calls for 4 large portabella mushrooms, cleaned and sliced.
Is it necessary to peel the carrots and parsnips?
Yes, for the best texture, the carrots and parsnips should be peeled and diced.
Can I omit the celery from this recipe?
Yes, celery is listed as an optional ingredient and can be omitted based on preference.
What spices are used to flavor this dish?
The dish is seasoned with garlic, ginger, paprika, and black peppercorns.
How much vegetable stock is required?
You will need 4 cups of vegetable stock.
Do I need to cook the vegetables before adding them to the crockpot?
Yes, you should sauté the onions, celery, carrots, and parsnips in olive oil for about 7 minutes before putting them in the slow cooker.
How should I prepare the pearl barley?
The pearl barley should be rinsed under cold water before being added to the crockpot.
What is the purpose of layering the ingredients?
Layering ensures even cooking and helps the flavors meld effectively in the slow cooker.
Is there any cholesterol in this recipe?
No, this recipe contains zero cholesterol.
What is the total fat content per serving?
The total fat content per serving is approximately 1.875g.
How many carbohydrates are in a serving?
There are 40g of carbohydrates per serving.
Can I use fresh ginger or is it better to use dried?
The recipe specifies 1 tablespoon of minced ginger, which typically refers to fresh ginger for the best flavor.
How many garlic cloves are needed?
The recipe uses 6 minced garlic cloves.
What kind of potatoes are best for this cholent?
Any standard potato works well; they should be peeled and cut into small cubes.
Is this recipe good for meal prep?
Yes, it is ideal for meal prep as it yields many servings and the flavors often improve the next day.
What can I serve with this cholent?
It can be enjoyed by itself or served alongside a fresh salad for a complete meal.
Can I substitute the navy beans?
Yes, you can customize the recipe by using other beans like pinto or kidney beans if preferred.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
Can this dish be frozen?
Yes, this cholent freezes well and can be stored in the freezer for up to 3 months.