Vegan Kohlrabi au Gratin
Kohlrabi is a versatile vegetable. It can be baked, added to stir fries, soups and stews. It's also easy to grow. The common type found in most grocery stores is green:
Although the purple ones are pretty if you find them.
This dish is a nice side dish that can be made ahead and reheated.
Vegan Kohlrabi au Gratin
Ingredients:
2 medium size kohlrabi bulbs, peeled, halved, and sliced approx. 1/4 inch thick
1 cup unsweetened soymilk
1/4 cup raw unsalted cashews
2 tsp Dijon mustard
1 TBSP lemon juice (or more to taste)
dash of freshly ground nutmeg
2 TBSP fresh thyme leaves, plus a few small sprigs for garnish if desired
Method:
Preheat oven to 350 F.
Put soymilk, cashews, mustard, lemon juice in a high speed blender and blend until smooth.
Arrange half the kohlrabi slices in the bottom of a baking dish.
Pour half the sauce over the slices, then add a 1/2 dash of nutmeg plus half the fresh thyme leaves.
Add the rest of the kohlrabi, sauce, nutmeg and thyme.
Cover and bake at 350 for approx. 45 min., until cooked through but not mushy. Remove cover and cook for an additional 10 min to lightly brown the top.
Remove from oven and let sit 10 min before serving.
This dish holds well on a buffet table and has a nice presentation when garnished with fresh thyme sprigs.
Although the purple ones are pretty if you find them.
This dish is a nice side dish that can be made ahead and reheated.
Vegan Kohlrabi au Gratin
Ingredients:
2 medium size kohlrabi bulbs, peeled, halved, and sliced approx. 1/4 inch thick
1 cup unsweetened soymilk
1/4 cup raw unsalted cashews
2 tsp Dijon mustard
1 TBSP lemon juice (or more to taste)
dash of freshly ground nutmeg
2 TBSP fresh thyme leaves, plus a few small sprigs for garnish if desired
Method:
Preheat oven to 350 F.
Put soymilk, cashews, mustard, lemon juice in a high speed blender and blend until smooth.
Arrange half the kohlrabi slices in the bottom of a baking dish.
Pour half the sauce over the slices, then add a 1/2 dash of nutmeg plus half the fresh thyme leaves.
Add the rest of the kohlrabi, sauce, nutmeg and thyme.
Cover and bake at 350 for approx. 45 min., until cooked through but not mushy. Remove cover and cook for an additional 10 min to lightly brown the top.
Remove from oven and let sit 10 min before serving.
This dish holds well on a buffet table and has a nice presentation when garnished with fresh thyme sprigs.
Hi Susan,
just stumbeled over your side looking for nutritarian recipes.You posted some great recipes.I do have one question: Can i supstitute th cashews with Almond-butter? my little boy is allergic to cashews.
Greetings from Germany
Belinda
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Hi Belinda, sorry I was away for a few days. Yes, you can definitely substitute almond butter for the cashews. It would be particularly good with raw (not roasted) almond butter if you can find it. Walnut butter would probably also work well.
Susan
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I make a very similar cashew-based vegan gratin, but using broccoli. Kohlrabi is one of the few veggies that have intimidated me, but maybe I'll have to try it this way.
I have a feeling that cashews "set" better than almonds, but either way it should still be good.
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looks fantastic!! I am on my 3rd day of the 6 week start of Eat to Live and am having fun looking for cool recipes like this one. Thanks for writing this blog.
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