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    Home » Recipes » Dairy Free

    Roasted Kohlrabi Steak with Mushroom Sauce

    Published: Sep 12, 2019 / Modified: Feb 12, 2021 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 2 Comments

    • 33
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    kohlrabi steaks with mushroom sauce
    kohlrabi steaks with mushroom sauce
    kohlrabi steaks with mushroom sauce
    kohlrabi steaks 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!

    kohlrabi steaks with mushroom sauce

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    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).

    kohlrabi steaks with mushroom sauce

    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
    • green kohlrabi sliced into circles on a cutting board
    • ingredients for mushroom sauce

    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.
    kohlrabi steaks with mushroom sauce

    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!)

    kohlrabi steaks with mushroom sauce

    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.

    kohlrabi steaks with mushroom sauce

    Roasted Kohlrabi Steak with Mushroom Sauce

    A flavorful vegan kohlrabi recipe with savory mushroom gravy.
    5 from 1 vote
    Print Pin Rate Save Saved!
    Prep Time: 10 mins
    Cook Time: 35 mins
    Total Time: 45 mins
    Servings: 2 people
    Calories: 248kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients

    • 2 medium kohlrabi - green or purple
    • 1 tablespoon olive oil
    • Sea salt - to taste
    • Black pepper - to taste

    For the mushroom sauce:

    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 2 cups baby bella mushrooms - ~8 ounces, sliced
    • 3 cloves garlic - pressed or minced
    • 1 tablespoon fresh thyme
    • 1 tablespoon fresh rosemary - chopped
    • 1 cup vegetable broth
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    Instructions

    • Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
    • Remove the leaves and trim the top and bottom of each kohlrabi bulb. Cut into ½" round slices. Place on the parchment paper (do not overlap) and brush each side with olive oil. Sprinkle with salt and pepper. Bake for 30-35 minutes, or until they are fork tender.
    • About 10-15 minutes into the roasting time, prepare the sauce. Heat the olive oil and butter in a skillet over medium heat. Add the sliced mushrooms, thyme, and rosemary. Cook for 5 minutes, or until the mushrooms are tender.
    • Add the vegetable broth to the skillet and bring to a boil. Reduce heat to a low boil/simmer and let the sauce "reduce" so that it becomes thicker, about 5-10 minutes.
    • Transfer the roasted kohlrabi from the baking sheet to serving plates, and top with spoonfuls of the mushroom sauce. Enjoy warm!

    Notes

    This is a great vegan main dish, but it’s fairly low in protein. Serve with a bean or nut-based side, or a grain like wild rice or quinoa.

    Nutrition

    Calories: 248kcal | Carbohydrates: 16g | Protein: 5g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 252mg | Potassium: 887mg | Fiber: 6g | Sugar: 6g | Vitamin A: 648IU | Vitamin C: 100mg | Calcium: 71mg | Iron: 2mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Enjoy!

    Lizzie

    More Dairy Free Plant-Forward Recipes

    • chickpea stir fry with pineapple and vegetables on a plate with a fork
      Pineapple Chickpea Stir Fry
    • chocolate coconut chickpea cookie dough balls on a serving plate
      Coconut Chickpea Cookie Dough Balls
    • sautéed chickpeas topped with parsley in a cast iron skillet on a counter
      Sautéed Chickpeas (Pan Fried)
    • slow cooker potatoes in a serving bowl topped with chopped parsley
      Slow Cooker Roasted Potatoes
    • 33

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    1. Deborah

      November 17, 2019 at 8:47 am

      5 stars
      This looks fabulous. I’ve never even heard of this vegetable. I’ll have to be on the lookout for it now! Thanks for sharing!

      Reply
      • Lizzie Streit, MS, RDN

        November 17, 2019 at 4:01 pm

        Thank you so much, Deborah!! It’s a delicious vegetable…hope you’re able to find some and try :-)!

        Reply

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    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

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