Recipe: Healthy Vegan Cholent Stew

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A healthy, special celebrational winter dish to serve when family and friends come together. This popular comfort dish was first mentioned in 1180 in Vienna, Austria. There are many recipes for coherent and ingredients vary according to the geographic regions. Here is my vegan version.

Serves: 6

Preparation time: 12 hours

Cooking time: 8 hours


2 cups of white beans (with some red kidney beans if you like)

1 1/2 cups wholegrain barley (or wholegrain rice)

2 cups small black lentils

4 onions cut into 4

8 potatoes peeled and cut into chunks

Water or for more flavour use my vegan soup stock (see recipe HERE)

1 tbs paprika

1 tbs turmeric

3 dates or 2 tbs of molasses

Pinch of Himalayan salt

Pinch of black pepper


  1. Soak the white beans and barley seeds in water overnight. Wash beans and seeds and place them in an ovenproof pot.
  2. Add to the pot the lentils, onions, potatoes, and spices.
  3. Preheat oven to 200 degree F (100 degree C)
  4. Cover the ingredients with water or vegan stock. Bring to boil and remove from heat. Stir.
  5. Remove seeds from dates and add whole dates into the pot.
  6. Cover pot and place in oven for 6-8 hours (the longer, the better), making sure there are enough liquids in the pot.
  7. Serve and Enjoy!


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