Oi Vey! Vegan Cholent from Veganomicon
Tonight I made the cholent recipe from Veganomicon. It came out really good, though it didn’t really remind me of real cholent the way my mama and her mama used to make it, but it does make for a delicious and hearty stew all the same.
I made a few changes to the recipe. I used red lentils instead of French lentils because that’s what I had on hand. I used peas instead of lima beans, not because I don’t like them but because I couldn’t find them already cooked (I wanted to make this now and not wait for beans to soak… the recipe said peas could be substituted), and I used ready made seitan instead of TVP chunks. They specify in the recipe that it must be TVP chunks and not the flakes, however TVP chunks are impossible to get just about anywhere unless I wanted to bother mail-ordering some (or try harder), which I didn’t. The seitan made a fine substitute and allowed me to make the entire recipe using all organic ingredients.
(all up in it)
I really liked the flavor that came through from the caraway seeds. Next time I make this I’ll use more garlic, leave out the lentils and instead use barley which is more traditional. I’ll also acquire lima beans as it’s not really cholent without them. Overall, a great recipe as is, regardless of whatever you call it. There’s lots of interesting info on cholent to be found in the Wikipedia: http://en.wikipedia.org/wiki/Cholent
Le Chaim!
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Isn’t that stuff filling? I loves me some cholent- yours looks prettier than when I did it! Also, for future reference, if you’re ever out in West LA, you can get TVP chunks from the Erewhon market by the Grove, or the Santa Monica co-op (sort of near the 405 & 10 freeways). Took me forever to find it too :-)
Comment by Beth — January 29, 2008 @ 7:55 am
Beth: Indeed, as the recipe explains, it really does “stick to your ribs”! Very hearty and filling and nice on a cold evening.
And thanks for the tips on the TVP chunks! I tried all of the natural food stores nearby, as well as the not-so-natural Asian food markets but couldn’t find any. I haven’t been to Erewhon in years but it’s good to know they have the stuff. As mentioned in my post, the seitan actually worked out really well. I’ve yet to find any organic TVP of any sort anywhere, so I avoid using it if I can, knowing it’s made of GMO frankenfood. I can buy (or make) organic seitan so it made for a great substitute.
The authors of Veganomicon should include a list of such substitutes in future editions of the book. If I have a hard time finding an ingredient in Los Angeles, imagine how hard it is to find out in the middle of nowhere.
Comment by FoodEater — January 29, 2008 @ 1:15 pm
it looks so delicious.
Comment by kay — January 30, 2008 @ 11:24 am
Those pictures are gorgeous! I love the cute little squash & garlic in the first picture.
Comment by Jessica — January 30, 2008 @ 8:09 pm
Jessica: Thanks! The squash and garlic will probably turn into dinner tomorrow…
Comment by FoodEater — January 30, 2008 @ 11:42 pm
Yea, I like your idea of the seitan in this recipe. Even people in the middle of NYC are having trouble finding tvp chunks!
Comment by Beth — January 31, 2008 @ 7:25 am
Beth: Yeah, I’d hesitated to make this because I couldn’t find the right TVP. Looking around online I noticed other people also talking about not being able to find any… I would provide a link to the person who I noticed first suggested the seitan substitute but unfortunately I can’t find that post anywhere. I find it kind of odd that they used such a difficult to find ingredient in this recipe… surely they must realize that lots of people won’t have access to it (or even know what it is!). Regardless, I think that seitan has a more realistic “meaty” taste and feel to it then TVP, so it’s all good :)
Comment by FoodEater — January 31, 2008 @ 11:54 am
mmm, your version of the Cholent sounds even tastier - bravo with the recipe changes!
Comment by VeggieGirl — January 31, 2008 @ 2:09 pm
Just a tip on the TVP chunks; you can find them at Indian grocery stores! I bought some by “Soy Day”, but my Indian market had lots of choices & they were all inexpensive.
Comment by Melisser — January 31, 2008 @ 2:37 pm
soup and stew is very good food!
anyways, have you ‘taken advantage’ of any dineLA restaurants?
(check out my blog)
Comment by teenage glutster — January 31, 2008 @ 10:33 pm
What a lovely-looking stew! I’ve never had traditional cholent, but it seems like barley would be great instead of the lentils since you already have the seitan/TVP for “meatiness.” That bowl is beautiful. :) Madeleine’s cooking class is today…I’ll let you know how it is!
Comment by Vegyogini — February 2, 2008 @ 10:39 am
That looks perfect for the frigid weather we’ve been having in Kansas City, MO.
Comment by the vegan blog tracker — February 2, 2008 @ 11:31 pm
This looks delicious!!
Comment by Meg Wolff — February 3, 2008 @ 4:59 pm
Melisser: Thanks for the tip. I’ve since learned that they can also be found at some of the Asian markets. Good to know!
Comment by FoodEater — February 4, 2008 @ 12:35 pm
This I must try out. It looks delicious. I love red lentils and use them a lot.
Comment by Cookiemouse — February 4, 2008 @ 1:07 pm
Cookiemouse: Yes, give it a try! The recipe actually calls for french lentils, not the red ones, but they worked fine.
Comment by FoodEater — February 4, 2008 @ 10:35 pm
they sell tvp chunks in the bulk section at follow your heart. i want to know where to find nutritional yeast somewhere closer to east LA.
Comment by hundredflowers — February 11, 2008 @ 1:43 am
hundredflowers: Have you checked for nutritional yeast at Nature Mart in Los Feliz? Seems like something they would carry… not sure if that’s east enough for you. Here in the valley I know you can get it at Full of Life in Burbank. They carry a few different kinds, including Red Star.
Comment by FoodEater — February 11, 2008 @ 1:56 pm