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vegetarian stew fix

post #1 of 3
Thread Starter 

I am trying to find a change a recipe for a vegetarian stew that can be slow cooked.  It is called vegetarian cholent which is served for Saturday lunch.

 

However, I need help modifying this recipe. 

 

The general recipe includes:

onion

garlic

potatos

barley

beans

celery

some spices like rosemary, tarragon, and cumin.

All of the recipes I found include onion soup mix.  I would like to find a way to use a fresh substitute for the onion soup mix.

 

 

 

post #2 of 3

Onion soup mix is, essentially, dried onions, dried parsley, garlic powder, and salt (lots of salt!).

 

If you're using it as a topping, in its dry state, just mix those ingredients to your taste. If it's being incorporated into the dish, try chopping the onions small and caramelizing them. Incorporate into your dish. Add salt to taste. Chop some parsley and add it at the last minute.

 

If the soup mix gets reconstitured in liquid, just use vegetable stock as a replacement.

 

Personally, I'd want to get some pepper into that mix. Black pepper, for sure, and, possibly, some red pepper as well. Something to kick up the flavors.

 

BTW, rosemary and tarragon are herbs, not spices. If you're using them dried, you can add them early on. If using fresh, they should go in just before cooking is complete. Fresh herbs are used in a 3:1 ratio compared to dried.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 3

I just joined this forum and saw your post. I know its almost a year ago, but thought I'd answer it anyway.  I make vegetarian cholent. I include carrots, oil, ketchup, chili sauce, garlic, cumin, pepper, salt and sometimes soup mix.

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