Transform humble kohlrabi into stunning vegan steaks with this innovative recipe that showcases the versatility of this underappreciated vegetable. These kohlrabi steaks, glazed with a tangy mustard cream and paired with perfectly roasted rainbow vegetables, create a restaurant-quality meal that’s both nutritious and visually spectacular.
Why Kohlrabi Makes Perfect Vegan Steaks
Kohlrabi’s firm texture and mild, slightly sweet flavor make it an ideal candidate for vegan steaks. When properly prepared, kohlrabi develops a golden, caramelized exterior while maintaining a tender, meaty interior that satisfies even the most devoted carnivores. This recipe elevates the humble kohlrabi into a centerpiece worthy of any dinner table.
Ingredients
For the Kohlrabi Steaks:
- 2 large kohlrabi bulbs (approximately 800g/1.75 lbs total)
- 1 tablespoon coarse grain mustard
- 1 tablespoon plant-based yogurt or vegan mayonnaise
- 1 teaspoon fresh lemon juice
- 1 teaspoon maple syrup
- Salt and black pepper to taste
- 2-3 tablespoons neutral oil for frying
For the Oven-Roasted Vegetables:
- 300g (2 cups) small new potatoes, halved
- 1 large bell pepper, cut into strips
- 1 medium red onion, cut into wedges
- 2 tablespoons extra virgin olive oil
- 2 sprigs fresh rosemary
- Salt and black pepper to taste
Optional Garnish:
- Fresh herbs (parsley, thyme, or chives)
- Flaky sea salt
Step-by-Step Instructions
Preparing the Kohlrabi (15 minutes)
- Preheat your oven to 200°C (392°F/Gas Mark 6).
- Wash and peel the kohlrabi bulbs completely, removing all tough outer skin.
- Cut each kohlrabi into thick slices, approximately 1.5cm (⅝ inch) thick. You should get 3-4 steaks per bulb.
- Bring a large pot of salted water to boil.
- Add the kohlrabi slices and pre-cook for exactly 5 minutes to soften slightly.
- Drain immediately and pat dry with paper towels.
Preparing the Roasted Vegetables
- Wash and halve the small potatoes, leaving the skin on for extra nutrition and texture.
- Cut the bell pepper into thick strips, removing seeds and white pith.
- Peel the red onion and cut into thick wedges, keeping the root end intact to hold pieces together.
- In a large roasting pan, toss the potatoes, bell pepper, and onion with olive oil.
- Season generously with salt, pepper, and strip the rosemary leaves from stems, adding them to the vegetables.
- Spread vegetables in a single layer and place in the preheated oven.
- Roast for 20 minutes before adding the kohlrabi steaks.
Making the Mustard Glaze
- While vegetables are roasting, prepare the glaze by whisking together coarse mustard, plant-based yogurt, lemon juice, and maple syrup in a small bowl.
- Season the mixture with salt and pepper to taste.
- The glaze should have a spreadable consistency; add more yogurt if too thick or more lemon juice if too dense.
Cooking the Kohlrabi Steaks
- Heat 2-3 tablespoons of oil in a large skillet over medium-high heat.
- Season the pre-cooked kohlrabi slices with salt and pepper on both sides.
- Fry the kohlrabi steaks for 3-4 minutes on each side until golden brown and caramelized.
- The steaks should develop a beautiful golden crust while remaining tender inside.
Final Assembly and Baking
- After the vegetables have roasted for 20 minutes, make space in the roasting pan for the kohlrabi steaks.
- Place the seared kohlrabi steaks among the vegetables.
- Generously spread the mustard glaze over the top of each kohlrabi steak.
- Return the pan to the oven for the final 10 minutes of cooking.
- The vegetables should be tender and golden, and the glaze should be lightly caramelized.
Nutritional Information and Timing
Per serving (serves 4):
- Calories: 195
- Protein: 6g
- Carbohydrates: 28g
- Fat: 8g
- Fiber: 8g
- Vitamin C: 85% DV
- Potassium: 680mg
Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour Serves: 4 people
Recipe Variations and Substitutions
Alternative Glazes
Create different flavor profiles by substituting the mustard glaze with balsamic reduction, herb butter made with vegan butter, or a tahini-based sauce with garlic and lemon.
Vegetable Combinations
Experiment with seasonal vegetables such as Brussels sprouts, carrots, parsnips, or butternut squash. Root vegetables work particularly well with this cooking method.
Protein Additions
For those wanting extra protein, serve alongside roasted chickpeas, grilled tempeh, or a side of quinoa pilaf.
Herb Variations
Replace rosemary with thyme, oregano, or a mixture of Mediterranean herbs. Fresh herbs added after cooking provide bright, fresh flavors.
Cooking Tips for Perfect Kohlrabi Steaks
The key to successful kohlrabi steaks lies in proper preparation. Pre-cooking ensures even texture throughout, while the initial searing creates the essential caramelized exterior. Don’t skip the glazing step, as it adds both flavor and visual appeal to the finished dish.
Serving Suggestions
These vegan kohlrabi steaks make an impressive main course for plant-based dining or as a substantial side dish. Serve with a fresh green salad, crusty bread, or alongside other roasted vegetables for a complete meal. The dish pairs beautifully with red wine or a robust beer.
Storage and Reheating
Store leftover kohlrabi steaks and vegetables in the refrigerator for up to 3 days. Reheat in a 180°C (356°F) oven for 10-15 minutes to restore crispness, or enjoy cold as part of a composed salad.
Frequently Asked Questions
What does kohlrabi taste like? Kohlrabi has a mild, slightly sweet flavor reminiscent of cabbage and turnip combined. When cooked properly, it develops a tender, almost meaty texture that makes it perfect for this steak preparation.
Can I prepare kohlrabi steaks without pre-cooking? While possible, pre-cooking ensures even texture and reduces the risk of tough or undercooked centers. The brief boiling step is essential for achieving the perfect tender interior.
What can I substitute for kohlrabi if I can’t find it? Large turnips, rutabaga, or thick slices of cauliflower can work as substitutes, though cooking times may need adjustment. Each will provide a different but equally delicious result.
Is this recipe suitable for meal prep? Yes, both the kohlrabi steaks and roasted vegetables reheat well and can be prepared up to 3 days in advance. Store components separately and reheat together for best results.
Can I make this recipe oil-free? For oil-free preparation, use vegetable broth for roasting the vegetables and cook the kohlrabi steaks in a non-stick pan with a splash of broth or water instead of oil.
This innovative kohlrabi steak recipe proves that plant-based cooking can be both sophisticated and satisfying. The combination of perfectly caramelized kohlrabi with colorful roasted vegetables creates a meal that’s as beautiful as it is delicious, making it perfect for both weeknight dinners and special occasions.