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Vegan Kohlrabi Recipes Tasty

vegan kohlrabi recipes

Are you looking for a vegetarian and tasty second course? An easy- to-prepare but original recipe ? Try the baked kohlrabi. An appetizing way to cook cabbage, perfect for a family dinner or to be offered to friends. The baking and crispy breading invite to consume this vegetable still too little known despite its many nutritional and beneficial properties.

That of turnip baked cabbage is a simple recipe to prepare and relatively fast , allowing you to bring to the table a vegetable of the season with a thousand nutritional properties which is still too little known and appreciated.

The kohlrabi is a variety of cabbage that you eat is the stem, which greatly enlarged the base looks like a turnip, both the leaves. A light green version and a violet version are grown. It belongs to the Cruciferous family, and is rich in vitamin C , mineral salts and calcium: a real source of benefits.

How to cook kohlrabi? It lends itself to different cooking methods: in soups, simply boiled or steamed, and there are many recipes of baked kohlrabi like the one we propose.


Vegan Kohlrabi Recipes Tasty

vegan kohlrabi recipes
  • Author: Bertha Natasha
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Soup
  • Method: Main Course
  • Cuisine: American


  • 2 tbsp extra-virgin olive oil
  • 1 yellow or white onion diced
  • 3 cloves garlic minced
  • 1/4 tsp ground black pepper
  • 1/4 tsp red pepper flakes
  • 8 oz Yukon gold potatoes peeled and cubed (or other waxy potatoes)
  • 16 oz kohlrabi peeled and cubed
  • 4 cups low-sodium vegetable broth
  • 1 bay leaf
  • fresh herbs (optional, for serving)


  1. In a stockpot, heat the olive oil. Add the onion and a pinch of salt, and cook with occasional stirring until the onion is softened but not browning, 4 to 5 minutes. Add the garlic, black pepper, and red pepper flakes, and cook for another 60 seconds or until the garlic is fragrant.

  2. Add the cubed potatoes and kohlrabi, stirring to combine, and cook for about 1 minute. Add the vegetable broth and bay leaf. Bring the mixture to a boil, then reduce it to a simmer. Continue to cook, stirring occasionally, until the kohlrabi and potatoes are tender, about 20-25 minutes.

  3. Remove the bay leaf. Use an immersion blender to puree the soup until smooth; or transfer to a blender or food processor and puree in batches. Season to taste with additional salt, pepper, and olive oil; serve warm.


  • Calories: 147 kcal

Keywords: vegan kohlrabi recipes

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Bertha Natasha

Written by Bertha Natasha

My name is Bertha Natasha, also known as Bertha, and I am USA, although I currently live in Seattle, WA. Many of my recipes are inspired by healthy food, by my mom's American-Mexican cuisine, who grew up in New Mexico, and also by my granny's kitchen in Texas.


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