Vegan Cholent

Long before our diet changed due to food allergies, I became interested in cooking “something different” every once in a while. A lot of grain salads, vegan meals, and the occasional raw dish were the result, and while I had to drop many gluten-containing grain ideas, we still love our allergy-friendly favorites! Let me share one today 🙂

With the temperatures dropping and enough snow falling to shovel the sidewalk three times a day, we needed a warming and filling dinner last night. I’ve tweaked the Cholent recipe from the Veganomicon over the years to arrive at this version, which combines the flavors of a traditional root veggie stew and a chili. Lentils and potatoes mesh well with beans, and Mediterranean tastes of thyme and tarragon are complemented by smoked paprika (my all-time favorite spice) and South Asian fenugreek.
Experiment with spices and find your own favorite version!

And Ilian fell asleep in the car after a sledding adventure, so cooking happened without snacking today. He’ll help me next time again!


Vegan Cholent

  • Servings: dinner for 4
  • Difficulty: easy
  • Print


  • 2 TBsp canola oil
  • 1/3 onion, diced
  • 3 cloves garlic, minced
  • 1 large can (28 oz) tomatoes, preferably San Marzano
  • 2 potatoes, cubed
  • 3 carrots, sliced
  • 1/2 cup french lentils
  • 1 1/2 tsp salt
  • 3 tsp smoked paprika
  • 1 tsp thyme
  • 1/2 tsp tarragon
  • 1/2 tsp fenugreek seeds
  • 2 bay leaves
  • 1 1/2 cups water
  • 1 can (15 oz) garbanzo beans
  • 1 can (15 oz) kidney beans
  • 1 cup frozen lima beans, thawed


  1. Heat the canola oil over medium-high heat. Add onions and garlic, stir, cook for 2 minutes.
  2. Add the tomatoes, potatoes, carrots, lentils, spices, and water. Cook over medium-low heat for 20 minutes, stirring occasionally.
  3. Add the beans, stir well to combine, cook for another 10 minutes or until potatoes are soft all the way through.
  4. Enjoy in small or large bowls! [If you eat dairy, this can tastily be topped with yogurt or sour cream.]

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