Red Chili Kohlrabi
Turnip Vegan published this recipe on turnipvegan.club. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
Crispy pan-fried kohlrabi tossed with chili sauce and finished with fresh chives. This hearty, spicy vegan dish can also be made with potatoes.
- Time
- 25 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 450 g
- 14 g
- 30 g
- 3 g
Weights are estimates. Together, the ingredients weigh about 495 g before cooking, which is about 250 g per serving.
Steps
Peel the kohlrabi thoroughly, trimming away the tough stems and outer skin. Chop the flesh into evenly sized bite-sized pieces so it cooks uniformly.
Heat the avocado oil in a sauté pan over medium heat. The oil should be warm and shimmering but not smoking.
Add the chopped kohlrabi to the pan and spread it into as even a layer as possible. Cook, turning or tossing periodically, until the pieces are tender inside and crispy and browned on all sides, about 10–15 minutes.
Add the chili sauce to the pan along with salt and black pepper to taste. Toss briefly, just until the kohlrabi is evenly coated and the sauce is warmed through.
Remove the kohlrabi from the pan and transfer it to serving dishes. Garnish with the chopped fresh chives and serve immediately.
Notes
The recipe also works with potatoes. If using potatoes, soak the chopped pieces in ice water for at least 30 minutes before cooking to remove some starch, then drain and dry them thoroughly before sautéing. Chili sauce can be found near the ketchup in most grocery stores.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 134
- Protein
- 4 g
- Carbs
- 17 g
- Fat
- 8 g
- Fiber
- 9 g
Where the calories come from
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