Leave out the potatoes, come to the kohlrabis and make this simple, delectable comfort  Kohlrabi Stew that is a great hit… It’s a delicious and perfect pair for boiled rice or fresh bread.

Christmas is right around the corner, so I’m finalizing my holiday recipes. The chilly weather demands comforting meals, and this easy one-pot kohlrabi stew is ideal for a chilly night dinner that everyone will enjoy! It takes less than 30 minutes to prepare and is packed with kohlrabi and some other fresh vegetables and herbs, making this stew extremely delicious and filling!

Kohlrabi Stew is an excellent way to add vegetables to your Christmas dinner if you plan to fill it otherwise with non-vegetarian dishes. It not only introduces a nice taste shift, but it’s also light on the stomach and goes well with the rest of the feast.

 You will also enjoy Vegan Chickpea Stew,  Kohlrabi Curry, and Vegan Lentil Stew

Scroll down for the detailed recipe, but I suggest you do not miss out on reading the important information included in the blurb!

Overlay kohlrabi stew in a saucepan

What Is Kohlrabi?

Kohlrabi, also called German turnip, is a cruciferous vegetable. It is a member of the Brassica genus, which includes cabbage, cauliflower, and broccoli.

It is characterized by long leafy stems and a circular bulb that is typically purple, light green, or white. On the inside, it’s always white-yellow.

Kohlrabi’s unusual appearance, with many branches emerging from the bulb, has been described as alien-like. It can be used in soup, stew, or salads. Read More About Kohlrabi

Is Kohlrabi Stew Good For You?

This Kohlrabi Stew is brimming with fresh vegetables and prepared with whole ingredients, so you can feel really great about serving it to your family! Kohlrabi is a high-nutrient vegetable. This vegetable is high in vitamin C, potassium, fiber, and B6. All other vegetables are highly nutritious and provide multiple health benefits.

How To Make Kohlrabi Stew?

For soups or stews, the flavors emerge quickly, and there is little cooking involved. This stew will come in half an hour in your bowl. You just need the following ingredients and steps to follow:

kohlrabi ingredients

Ingredients

  •  Kohlrabi – found in most major supermarkets and farmers’ markets. You can substitute turnips for Kohlrabi.
  • Avocado Oil – or olive oil for sauteeing, if you are oil-free then sautee with vegetable broth.
  • Onion – chopped – white, yellow, or red onions are perfect for this recipe.
  • Garlic – gives the stew a great flavor, you can mince or chopped
  • Green onion -also adds a great flavor to your stew
  • Celery – it really enhances the flavor of your stew, has a contrasting umami flavor, balances out the sweetness of the bell pepper, kohlrabi, and carrot. 
  • Red bell pepper – adds a beautiful color and sweet flavor, you can use any color bell pepper or a combination of colors. 
  • Carrot – carrots added to stew give that hearty burst of sweet flavors. 
  • Zucchini – adds extra nutrients to your stew. 
  • A handful of chopped fresh herbs (basil, thyme, rosemary, oregano)
  • Vegan bouillon cubes – or vegetable broth I used Edward And Son’s Not Chicken 
  • Italian seasoning, onion powder, garlic powder, cayenne, salt – for a burst of flavor. 
  • Cornstarch – I used non-GMO cornstarch, plus water for thickening the stew.
Cooking kohlrabi stew in a saucepan

Instructions

  1. Heat olive oil in a large saucepan over medium-high. Add onion and cook until soft, about 2 minutes.
  2. Stir in garlic, green onion, bell pepper, celery, carrot, zucchini, kohlrabi, and fresh herbs; cook for another minute, stirring constantly.
  3. Add vegan bouillon, vegetable broth, Italian seasoning, onion powder, garlic powder, and bring to a boil.
  4. Reduce heat to simmer until vegetables are tender, about 25 minutes.
  5. Add cayenne pepper and salt to taste.
  6. Mix cornstarch and water, add to the stew, and stir until stew thickens and the sauce is clear.

Serving Options

I always love my stew to be served with an ample serving of mashed potatoes. However, this filling stew can be served in a variety of ways:

Storing Suggestions

Make-Ahead: This kohlrabi stew recipe is good for making ahead, as the flavors really improve with time!

Refrigerate: Store leftover stew in the refrigerator for up to a week in an airtight container.

Freeze: This vegetable stew freezes well for up to 3 months. Just make sure to keep it in an airtight container. Thaw in the fridge overnight before reheating.

Reheating: Reheat leftovers over medium heat in a saucepan. If necessary, add some water or broth to thin the stew, as it may thicken as it cools. Cook, constantly stirring, over medium heat, until thoroughly heated. Enjoy!

Variations And Substitutions

If needed, you can adjust the recipe ingredients to your liking based on what you have in your refrigerator or pantry.

Kohlrabi: If you can’t get kohlrabi, you can use potatoes or other root vegetables such as parsnips or turnips.

Switch up to other veggies: Sweet potatoes may be substituted for the carrots. I also sometimes love to add peas, green beans, or mushrooms. Add in some greens, such as kale or baby spinach. Cabbage would also work; when I was a child, my mother would sneak it into our stews!

Add some Protein: Garbanzo beans can be added for extra texture, protein, and creamy beanie goodness. You can also add your favorite lentils to this stew.

Play around with the spices: Additionally, you can simply alter the flavor profile of this stew by adding cinnamon, paprika, or a pinch of chopped ginger or cumin!

Important Tip! If you can, don’t leave out the bouillon cubes or a drizzle of high-quality olive oil. For me, they truly elevated the taste. Plus, those fresh herbs, certainly, they’ll do the magic! However, if you do not have fresh herbs, you can also use dried herbs.

If you like and enjoy this Healthy Kohlrabi Stew recipe, don’t forget to share your feedback in the comment section below!

Other Vegan Stews To Prepare

  1. Yellow Yam Stew
  2. Black Bean Butternut Squash Stew
  3. Vegan Jamaican Stew Peas
  4. Celery Root White Bean Stew
  5. White Acre Pea Stew
  6. White Yam Stew
  7. Cauliflower Coconut Stew
  8. Vegan Brown Stew Chicken
  9. Jamaican Sweet Potato Stew

 

kohlrabi stew in 3 wooden bowls

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Nutrition

(Per serving)
  • Energy: 105 kcal / 439 kJ
  • Fat: 3.7 g
  • Protein: 3.9 g
  • Carbs: 16.7 g

Cook Time

  • Preparation: 15 min
  • Ready in: 15 min
  • For: 4 Servings

Ingredients

Cornstarch Slurry

Instructions

  1. Heat olive oil in a large saucepan over medium-high. Add onion and cook until soft, about 2 minutes.
  2. Stir in garlic, green onion, bell pepper, celery, carrot, zucchini, kohlrabi, and fresh herbs; cook for another minute, stirring constantly.
  3. Add vegan bouillon, vegetable broth, Italian seasoning, onion powder, garlic powder, and bring to a boil.
  4. Reduce heat to simmer until vegetables are tender, about 25 minutes.
  5. Add cayenne pepper and salt to taste. . Make a cornstarch slurry by dissolving 1 tablespoon of cornstarch in 2 tablespoons cold water. While everything is simmering, add the slurry to the saucepan, and it will thicken wonderfully!
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.