I have made a vegetarian cholent in slow cooker; but it turned out tangy which I can't stand. Is there a way make this dish flavourful without tanginess.?
What are you using as your stock? Tomato sauce? Red wine? Maybe lighten up on the tomato sauce if that's what you're using.
I used to date someone that would make great vegetarian cholent, and they would add carmelized onions after the beans, barley, and potatoes had been simmering for a while and it would add an amazing smoky sweetness to the stew.
I'm no expert on Jewish cooking, so take it for what it's worth. Good luck.
We use white potatoes, sweet potatoes, barley, onions and beans (whatever we have on hand), bbq sauce, mustard and beer. No tanginess that I can taste.