Seitan and Kohlrabi Stew

1 comment

A recipe to cook this cabbage in a different way; kohlrabi differs from turnips as, basically, it doesn’t grow underground. You can find it both white and red.

I have to say that eaten raw, cut into sticks, in salads, is wonderful. My parents plant it in our kitchen garden; they got the first seeds sent from my aunt in Germany! Here in Rome I’ve never seen it that much and I gave one to my father-in-law, and he didn’t not know what kind of turnip it was!

(serves 2)
1 / 2 kohlrabi
200 gr of seitan
1 white onion
1 vegetable stock cube
1 package of cooking soy cream
1 tablespoon of soy butter or margarine
salt, pepper and extra virgin as needed

Remove the external green skin from the kohlrabi, then cut it into 3 slices then cook in a pressure cooker, for about 5 minutes from whistle.
In a nonstick pan, brown the onion in oil and butter, then add the chopped seitan. Let it fry a couple of minutes and then add the kohlrabi, cut into small pieces, salt, pepper, enough water to cover it all and the vegetable stock cube. Cover with a lid and let it reach the boil over a high heat; then take the lid off, reduce the heat and cook until about 3 / 4 of water has evaporated (about 15-20 minutes).
Now, add the soya cream and let it cream well. And ready is the stew! That I have served with white rice, simply boiled in water and salt.

Chef: TINe from VeganBlog

  1. saffron 26 August 2011 at 14:04

    I love kohlrabi but I have to confess I’ve always eaten it raw. This seems so good!

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