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Ingredients

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Kishka

Cholent


Comfort food with a modern soul. This slow-cooked vegan cholent brings together beans, barley, veg, and a plant-based kishka made with flour, fried onions, and zucchini. Deeply rooted, richly flavoured, and completely meat-free — it’s heritage cooking, updated.

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Preparation

  1. Kishka

    1. In a bowl, add flour, soybean oil, water, zucchini, Robertsons Veggie Seasoning, onions, Robertsons Smoked Paprika, salt and black pepper and mix until well combined. 
    2. Place on a cling wrap to form sausages.
  2. Cholent

    1. Fry the onion and add the paprika.
    2. Add the beans and mix. 
    3. Add all the other vegetables to the pot, season and cover with water above the height of the vegetables. 
    4. Add the pearl barley without mixing and place the kishka on top. 
    5. Bring to a boil and cook for half an hour, cover and close the pot tightly, and transfer to a heating plate or an oven at a temperature of 85-90 °C or a slow cooking overnight. 
    6. Serve with red horseradish and pickles.
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