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Tshulent is the most common stew in the Jewish kitchen. It is tradition not to cook on the Sabbath, so the stew is prepared on Friday evening and left to simmer overnight. Growing up, my mom used to make tshulent on our wood stove during the winter season. I remember the smell in the house was so strong and tempting that it was hard to wait until lunch time. I recreated this favorite stew of mine in vegan form, and the results are outstanding.
1 teaspoon olive oil
1 onion, chopped
1 head garlic, peeled and chopped
1 cup green lentils, soaked overnight and drained
1 cup garbanzo beans, soaked overnight and drained
3 cups cannellini beans, soaked overnight and drained
1/2 cup kidney beans, soaked overnight and drained
1 and 1/2 cups Glicks Pearl Barley
3 yams, peeled and cut into cubes
1 tablespoon turmeric or 1 cube Dorot Gardens Crushed Turmeric
1 tablespoon sweet paprika
1 tablespoon Old Bay Seasoning
1 tablespoon Gefen Maple Syrup
1 tablespoon no-chicken base
salt
pepper
8 cups water
1/2 cup lima beans, soaked overnight and drained
In a large pot add olive oil, onion, salt, and pepper.
Add beans, pearl barley, yams, all seasonings, and water. Bring to a boil and then reduce heat to a simmer. Cook for about half an hour, then pour into a crock pot and cook on low heat for eight to 10 hours.
Serve warm.
Then add garlic and lentils. Sauté for about five to seven minutes more.
Recipe excerpted from Oy Vey Vegan: Vegan Cuisine with a Mediterranean Flair by Estee Raviv (esteeskitchen.com). Used with permission.
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Easy and very delicious I made it for my family and everyone loved it! Looking forward to try other recipes from you
Not a gluten free recipe Barley has gluten. It’s one of the five grains that are chometz for Passover.