Kosher For Passover Vegetarian Cholent

• 1 tablespoon Vegetable Oil
• 2 Roughly Chopped Sweet Onions
• 3 Chopped Cloves of Garlic
• 1 cup Mushrooms
• 2 Ribs of Finely Sliced Celery
• 2 Finely Chopped Carrots
• 3 Peeled Medium Potatoes Chopped into 4 Pieces Each
• 1 Dried Whole Bay Leaf
• 1 cup Quinoa
• 2 tablespoons Chicken-flavoured Soup Mix
• 1 tablespoon Paprika
• 4 cups Hot Water
• Salt and Pepper to Taste

1. In a large fry pan heat the oil. Add onions, celery, garlic and some salt and pepper. Saute until translucent. Put ingredients into a slow-cooker. I use a 3-quart.
2. Add potatoes, mushrooms, carrots, bay leaf, paprika and quinoa to the slow-cooker. Dissolve soup into one cup of the hot water and along with the remaining 3 cups add to the slow-cooker to cover the vegetables. Salt and pepper to taste.
3. Cook on low for at least 12 hours. I usually make this before I go to bed the night before I serve. Taste in the morning and adjust seasoning as needed. If you've over seasoned and add another potato first thing in the morning, by dinnertime it should be perfect!
4. Traditionally, a Cholent is made with grains and legumes. Try substituting the mushrooms and quinoa for lima beans and barley, if you are not following the Kosher for Passover rules!

vegetable oil, sweet onions, garlic, mushrooms, celery, carrots, potatoes, bay leaf, quinoa, chicken, paprika, water, salt

Taken from food52.com/recipes/23477-kosher-for-passover-vegetarian-cholent (may not work)