Roasted Kohlrabi Steak with Mushroom Sauce

This vegan kohlrabi steak recipe features green kohlrabi sliced into rounds and topped with a savory mushroom gravy to resemble “steak.” It’s a satisfying plant-based meal that would please omnivores and vegetarians alike!

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Kohlrabi is having a moment right now. This bulbous vegetable is in peak season, and has, naturally, made its way into the Veg World kitchen.

First, I tried a late summer “chowder” with diced kohlrabi, sweet potatoes, and sweet corn. But it didn’t turn out quite as good as I hoped. So I started to think of other ways to use this unique, broccoli-like veg.

And with the rainy weather we had this week, I settled on creating a comforting, warm meal with ALL the early fall vibes.

Yup, this dish screams cozy, folks. Thin kohlrabi “steaks” are roasted to tender perfection and drizzled with a garlic and herb mushroom sauce.

It sounds fancy, but it’s actually incredibly low maintenance. I had the dish on the table, ready for its close-up, in only 40 minutes (with just 10 minutes of prep).

What does kohlrabi steak taste like?

If you aren’t familiar with kohlrabi, it’s closely related to cabbage. It has green or purple bulbs that taste similar to broccoli, and can be enjoyed raw or cooked, and grated, sliced, diced, or whole.

Kohlrabi steaks have a mild flavor and therefore serve as a perfect base for a more complex dressing.

For other recipes with this amazing, versatile vegetable, check out:

• Baked Kohlrabi Chips with Shallot Yogurt Dip
• Shaved Kohlrabi Salad
• Whole Roasted Kohlrabi with Pomegranate Reduction

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Ingredients for Kohlrabi Steak and Mushroom Sauce

For this recipe, you’ll need:

• Kohlrabi (green or purple works fine)
• Baby bella mushrooms
• Garlic
• Rosemary
• Thyme
• Vegetable broth
• Butter
• Olive oil
• Salt and pepper

How to Prepare Kohlrabi Steaks

1. Prep the kohlrabi by removing the leaves and slicing off the top and bottom of each bulb. Use a knife to slice off any brown spots on the outer skin.
2. Cut the bulbs into ½″ slices.
3. Put them on a lined baking sheet and brush each side with olive oil, salt, and pepper. Bake for 30-35 minutes, or until fork tender.

While the “steaks” are cooking, prepare the mushroom sauce in a skillet over the stove. Simply combine sliced mushrooms and garlic with butter and olive oil. Add the herbs and cook for a few minutes.

Next, pour in some vegetable broth and bring to a boil, then lower heat to a simmer/low boil to let the sauce reduce (keep the skillet uncovered). Drizzle a few spoonfuls of sauce over the kohlrabi steak and enjoy!

(By the way, the mushroom sauce really reminds me of my Garlic and Thyme Roasted Mushrooms. They’re delish, if you’re interested!)

This recipe is a great vegan main dish (especially for holiday celebrations and dinner parties), but can also be served as a side to a lean protein.

To make kohlrabi steak a complete meal, since it’s fairly low in protein, serve with a bean or nut-based side dish or a grain like quinoa or wild rice.

I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

Enjoy!

Lizzie