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+ servings
kohlrabi steaks with mushroom sauce

Roasted Kohlrabi Steak with Mushroom Sauce

A flavorful vegan kohlrabi recipe with savory mushroom gravy.
Course Dinner, Main Course, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 people
Calories 248kcal


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


  • 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!


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.


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