Seitan Cholent

Makes 8 servings
LeahLeah

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)

directions

  • 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.

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