Vegan Creamed Kohlrabi And Spinach Recipe
Get ready to elevate your vegetable game with this delectable vegan creamed kohlrabi and spinach recipe. If you're looking to add some variety to your side dish repertoire, this dish is a must-try. Kohlrabi, with its mild and slightly sweet flavor, pairs perfectly with the tender and nutritious spinach in a creamy sauce that's both rich and comforting.
Wellness coach and recipe developer Miriam Hahn brings us this recipe and says, "Kohlrabi is one of those vegetables that goes under the radar. I find that most people have never heard of it or just don't know what to do with it." As it turns out, there are many ways to enjoy the overlooked vegetable — you can eat kohlrabi raw or cooked. When it's raw it tastes like a cross between celery and jicama and when it's cooked it resembles potatoes. "It's very versatile and belongs to the cruciferous family making it one of the most powerful health promoting vegetables," says Hahn. "It offers many health benefits ranging from protection against cancer and building immunity." So, let's dive into this simple and satisfying recipe!
Gather the ingredients for vegan creamed kohlrabi and spinach
To make this recipe, we'll of course need our 2 leading characters, kohlrabi and spinach. "I love to get kohlrabi at the farmers market, but most healthy type grocery stores carry it also. You will find it most likely near the root vegetables," says Hahn. "They come in different sizes and are usually sold in groups of three. If you can only find small ones, just use all three in the recipe. If they are on the larger size and you end up with one leftover, just peel it and slice it up for snacking on." For the spinach, make sure to get baby spinach so you don't have to deal with long stems. While you are in the produce section, grab a red onion, garlic, and a lemon. Then we'll need some raw cashews, filtered water, vegan butter, nutritional yeast, salt, and pepper.
Soak the cashews and prep the vegetables
First things first, preheat the oven to 450 F. To soften the cashews for the "creamed" part of this recipe put ¼ cup of the cashews into a small bowl and cover with boiling water. Let them soak for 15 minutes, then drain and discard the water. To prepare the kohlrabi for cooking, start by cutting off the leaves and stems. Then slice off the bottom ¼-inch where the leaves attach, to remove the core. "The skin on kohlrabi is very tough so I usually start out with a potato peeler and if there are areas that are just too thick, I go in with a paring knife," Hahn explains. Then just slice them into rounds or half rounds if you ended up with small kohlrabi.
Sear the kohlrabi and make the cashew milk
We are going to do some cooking on the stove and then finish cooking in the oven, so grab a large, oven-proof skillet and heat it to medium-high. Once hot, add a layer of the sliced kohlrabi and sear each side for 2 minutes. You will have to work in batches. Remove each batch when it is done, put into a large bowl, and set aside. While that is happening, put the soaked cashews into a blender with 1 cup of fresh filtered water.
Finish sautéing and make the cream sauce
Now that the kohlrabi is done, we can use the same pan to cook the remaining vegetables. Put the remaining butter into the same frying pan and heat to medium high. Add the onions and garlic and cook for 3-5 minutes or until soft. Then add these to the bowl with the kohlrabi. To make our cream sauce thick and seasoned, go ahead and add the cashew milk to the hot pan. Then add the nutritional yeast, salt, and pepper. Cook on medium for about 3 minutes as it thickens up. Add the spinach to the pan and when it is wilted, add the kohlrabi, onions, and garlic back in.
Bake and serve
Finish this dish off with a visit to the oven. Chop the remaining cashews and sprinkle over the top of the skillet. Then place the skillet into the oven for 10-15 minutes. Some of the kohlrabi and spinach will get a little crispy, which gives the whole recipe a caramelized flavor.
Once the dish comes out of the oven it is ready to serve. "This dish is best served warm and it will open your eyes to how delicious this not so common vegetable really is," Hahn remarks. Leftovers will last for up to five days in the fridge and can be heated up in the oven or microwave.
- ¼ cup + ⅓ cup raw cashews, divided
- 2 large kohlrabi bulbs
- ½ red onion
- 3 garlic cloves
- 3 tablespoons vegan butter, divided
- 1 cup filtered water
- 1 tablespoon nutritional yeast
- 1 teaspoon salt
- ¼ teaspoon pepper
- 6 cups spinach
- ½ lemon
- chopped parsley
- Preheat the oven to 450 F.
- Put ¼ cup of the raw cashews in a small bowl and cover with boiling water. Let soak for 15 minutes, then drain and discard the water.
- Cut the leaves and core off of the kohlrabi. Then cut each one in half and peel the tough skin using a potato peeler and a paring knife for the very tough areas. Slice into thin half circles.
- Slice the onion and mince the garlic.
- Add 1 tablespoon of butter to a large, oven-proof skillet over medium-high. Once hot, add a layer of the sliced kohlrabi and sear each side for 2 minutes. You will have to work in batches, adding another tablespoon of butter as needed. Remove each batch when it is done, put into a large bowl, and set aside.
- Put the soaked cashews into a blender with 1 cup of filtered water. Blend until smooth.
- Put the remaining butter into the same frying pan and heat to medium-high. Add the onions and garlic and cook for 3-5 minutes or until soft. Then add these to the bowl with the kohlrabi.
- Pour the cashew milk into the hot pan. Add the nutritional yeast, salt, and pepper. Cook on medium heat for about 3 minutes as it thickens up. Add the spinach to the pan and when it is wilted, add in the kohlrabi, onions, and garlic.
- Chop the remaining cashews and place on top of the mixture. Then put the skillet into the oven for 10-15 minutes.
- Serve right away.