Vegan Stuffed Kohlrabi
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 large kohlrabi
- 5 mushrooms
- 1 small zucchini
- 1 onion (s)
- 5 potato (s)
- parsley
- salt and pepper
- nutmeg
- oil
- 1 tablespoon spelled flour
- 150 ml soy cream (soy cream cuisine)
- some mustard
- Teaspoon, kneaded cashew butter
- chives
- Teaspoon margarine, vegan
Print Recipe
Pin Recipe Instructions
- Boil the potatoes unpeeled in salted water. Peel, halve and hollow the kohlrabi.
- While the potatoes are cooking, peel and finely dice the onions and fry in oil until they start to brown. Slice or dice the mushrooms as desired and fry them with them. Wash the zucchini, grate unpeeled and add to the mushroom and onion mixture.
- Melt the margarine in a saucepan and add a tablespoon of flour to melt it. Then stir until smooth. Then add the soy cream and simmer gently. Caution, it burns quickly. Season to taste with salt, pepper, mustard and cashew butter.
- When done, peel the potatoes and roughly season with salt, pepper, herbs and nutmeg. Stir in the mushroom mixture and 1 - 2 tablespoons of the sauce. Now fill the kohlrabi halves with it and brush with the sauce. Keep about 2 - 3 tablespoon. Place the four filled halves in a baking dish. Mix the rest of the sauce with half a cup of water and a little salt and pour into the mold. Cover with aluminum foil or a suitable lid and bake for 15 minutes at 200 ° C in a preheated oven. Then remove the foil or the lid and bake for another 10 minutes.
- Lamb`s lettuce with roasted pine nuts tastes very good with it.
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