Vegetarian Cholent with Kishke

Ingredients

• 3yellow onions, chopped
• 2 largecarrots, peeled and chopped
• 2 largepotatoes, chopped
• 6–8prunes or dried figs
• 85 g (½ cup)kidney beans
• 85 g (½ cup)white beans
• 100 g (½ cup)pearl barley
• 1 tablespoongarlic powder
• 1 tablespoonpaprika
• 1 teaspoonchilli powder
• 1 teaspoonsalt
• ½ teaspoonpepper
• 1vegetarian kishke
• 710–950 ml (3–4 cups)water

Instructions

1. 1

   Layer the vegetables

   Put the onions, carrots, potatoes and prunes or figs in the bottom of the slow cooker.

2. 2

   Add beans and barley

   Scatter the kidney beans, white beans and pearl barley over the vegetables.

3. 3

   Season and cover

   Sprinkle over the garlic powder, paprika, chilli powder, salt and pepper. Place the vegetarian kishke on top, then pour in enough water to cover.

4. 4

   Cook overnight

   Cover the slow cooker and cook on low overnight, or for at least 8 hours.

What is vegetarian cholent?

Cholent is an Ashkenazi Jewish slow-cooked stew traditionally prepared before the Sabbath, when cooking is not done. Its long, low cooking time brings together beans, grains and vegetables in a filling one-pot meal.

This meat-free version uses two kinds of beans, pearl barley and vegetarian kishke. Dried fruit adds a gentle sweetness to balance the savoury spices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 12g protein, 67g carbs, 6g fat.

The beans and barley provide most of the carbohydrates, while beans also contribute protein; the vegetarian kishke can add a variable amount of fat and energy depending on its brand. For a balanced plate, serve a moderate bowl alongside salad or another non-starchy vegetable.

Build the layers

Vegetables first: the onions, carrots and potatoes form a substantial base and help the other ingredients sit above the bottom of the cooker.

Beans and barley next: spread them over the vegetables so they cook in the seasoned liquid. Place the kishke on top as directed, rather than stirring it through.

Check the beans

Bean preparation: the method lists the beans without specifying whether they are soaked or pre-cooked. Check the packet instructions, especially if using dried beans, and make sure they are suitable for the slow-cooker cooking time.

Liquid level: use enough water to cover the ingredients before cooking. The barley and beans absorb liquid, so check near the end and add hot water if the mixture looks too dry.

Let the slow cooker do the work

Low heat: the recipe calls for cooking overnight or for at least 8 hours. Keep the lid on during cooking so heat and moisture are not lost.

Doneness: the potatoes should be tender and the beans and barley soft. If they are still firm, continue cooking until they reach that texture.

Sweet and savoury balance

Dried fruit: use prunes for a deeper, mellow sweetness or dried figs for a more distinct fruity note. Either option cooks into the broth over the long simmer.

Spices: paprika and garlic powder give the stew its savoury base, while chilli powder adds warmth. The amount of chilli can be adjusted to suit your preference.

Serving the cholent

Rest and portion: once cooking is complete, serve from the slow cooker, making sure each bowl gets a mix of vegetables, beans and barley with some kishke.

On the side: a crisp green salad or pickled vegetables bring freshness and contrast to the rich, soft-textured stew. Bread is another simple accompaniment for the broth.

Recipe notes & tips

• Chop the vegetables into similarly sized pieces so they become tender at a similar pace.
• Check the kishke packaging for any preparation instructions before adding it to the cooker.
• Avoid lifting the lid repeatedly during the overnight cook.
• Use hot water if you need to top up the liquid late in cooking.
• Taste the broth before serving and adjust the seasoning if needed.

Variations

• Use figs: swap the prunes for dried figs for a different fruit sweetness.
• Milder spice: reduce or omit the chilli powder for less heat.
• Extra vegetables: add another chopped carrot while keeping the same layering method.
• Richer broth: use vegetable stock instead of water, checking its salt level before seasoning.
• Fresh finish: serve with chopped parsley for a fresh herbal note.

Common mistakes to avoid

• Insufficient liquid: the beans and barley absorb water; start with enough to cover the ingredients and check as cooking finishes.
• Firm dried beans: check the packet directions and prepare the beans as required before the slow cook.
• Lifting the lid often: each opening lets heat escape; keep the cooker covered for the overnight cook.
• Stirring in the kishke: it is meant to sit on top, so add it after layering and leave it in place.
• Serving too soon: if the beans or potatoes are still firm, continue cooking until tender.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat thoroughly on the hob or in the microwave, adding a splash of water if the stew has thickened.

Frequently asked questions