Kohlrabi Stew

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.

5 from 4 votes

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Course: Entrée, Main Course

Cuisine: American

Keyword: Kohlrabi Stew

Prep Time: 15

Cook Time: 15

Servings: servings

Calories: 83kcal

Ingredients

1 large kohlrabi peeled and cut into cubes
1 tablespoon avocado or olive oil
1 medium onion chopped
3 cloves garlic chopped
2 green onions chopped
2 stalks celery chopped
1/2 medium red bell pepper chopped
1 medium carrot peeled and chopped
1 medium zucchini chopped
Handful of chopped fresh herbs (basil, oregano, thyme, rosemary) chopped
1-2 vegan bouillon cubes plus 4 cups water or 4 cups vegetable broth
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon Italian seasoning

Cornstarch Slurry

1 tablespoon cornstarch
2 tablespoons water

Instructions

Heat olive oil in a large saucepan over medium-high. Add onion and cook until soft, about 2 minutes.
Stir in garlic, green onion, bell pepper, celery, carrot, zucchini, kohlrabi, and fresh herbs; cook for another minute, stirring constantly.
Add vegan bouillon, vegetable broth, Italian seasoning, onion powder, garlic powder, and bring to a boil.
Reduce heat to simmer until vegetables are tender, about 25 minutes.
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!

Nutrition