• 350 ml mushroom stock
  • 250 ml water
  • 150 ml soy sauce
  • 4 nori sheets
  • 2 kohlrabies
  • 1 tbsp sunflower oil
  • 2 scallion
  • 4 sprigs coriander
  • 1/2 red chilli pepper

Dressing ingredients

  • 4 tbsp salted peanuts
  • 2 tbsp coconut chips
  • 1 tbsp sunflower oil
  • 2 cloves garlic (finely chopped)
  • 1 red chilli pepper (finely chopped)
  • 1 tbsp peanut butter
  • 1 tbsp sweet soy sauce
  • 1 tbsp brown sugar
  • 2 tsp lime juice
  • 5 tbsp dried onions

A vegan Asian roasted kohlrabi recipe with peanut crunch topping. Perfect starter or side dish!

Total votes: 245


Preparation kohlrabi

  • Preheat the oven to 180 degrees.
  • Mix the mushroom stock with the water, soy, and nori sheets. Bring to the boil.
  • Peel the kohlrabi and slice a half centimetre off both sides. Prick the kohlrabi all over with a wooden skewer.
  • Place the kohlrabi's in a suitable baking dish and pour the boiling stock over it. Cover the baking dish with a lid or aluminium foil and cook the kohlrabi's in the oven for 1 hour. Turn the kohlrabi's halfway through. Use a skewer to check whether the kohlrabi is done. The skewer should easily insert into the centre of the kohlrabi. If this is not the case, then cook the kohlrabi longer.
  • Halve the kohlrabies. Brush the slices with the stock. Heat the sunflower oil in a pan on the stove top. Stir-fry the slices over high heat.

Preparation peanut crunch

  • Toast the peanuts and coconut chips in a dry pan until the coconut has turned golden brown on the edges.
  • Heat the sunflower oil in the pan and fry the garlic and chilli.
  • Remove from the pan and cool on kitchen paper.
  • Coarsely chop the peanuts and coconut. Mix with the garlic/chilli mixture.
  • Stir the soy sauce, brown sugar, and lime juice into the peanut butter.
  • Fold the peanut mixture and dried onions through the peanut butter.

To serve

  • Cut the scallions into thin diagonal slices, pluck the coriander leaves, cut the red chilli into thin diagonal slices.
  • Place the fried kohlrabi on a plate. Spoon the peanut crunch over the kohlrabi and garnish with the scallion, coriander, and red chilli pepper.

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