Seitan Cholent

Makes 8 servings

A heady mixture of bulgur, beans, onions, carrots (and traditionally meat, though not in this recipe), cholent is the ultimate “melting-pot” stew.

ingredients

2 Tbsp. olive oil
1 large onion, cut into medium dice
3 to 4 garlic cloves, minced
1/2 tsp. tarragon
1 tsp. caraway seeds
1 tsp. salt
Black pepper to taste
1/2 cup vegetable broth
2 bay leaves
1 cup peeled and sliced carrots(about 1/2-inch thick)
2 medium potatoes, peeled and cut into 3/4-inch chunks
2 medium sweet potatoes, peeled and cut into 3/4-inch chunks
1 (15-ounce) can vegetarian baked beans, including juice
3 cups water
1 cup dark beer, such as porter or stout
1/2 cup seitan chunks
1/2 cup bulgur
1 cup green peas (if you use canned, drain them well; if frozen, thaw and drain)

1
The evening before you plan to eat the dish, preheat a large soup pot over medium heat.
2
Sauté the onions in the oil until translucent, 5 to 7 minutes. Add the garlic, tarragon, caraway seeds, salt, and pepper. Sauté until the garlic is fragrant, about a minute more.
3
Deglaze the pot with the vegetable broth. Pour the deglazed mixture into a large crockpot and add the bay leaves, carrots, potatoes, sweet potatoes, baked beans, water, beer, seitan, bulgur, and peas.
4
Set the crockpot on “low” and let it cook away until lunch the next day.

Source: The Jew & The Carrot