gluten-free breaded kohlrabi
Breaded kohlrabi and salad, it’s what’s for lunch!
Kohlrabi is a popular vegetable in Germany, or maybe just with my family. I often eat it raw in salads, or as a stand in for cucumbers. I have even made it a few times with falafel and vegan tzatziki sauce.
This recipe inspiration however, did not come from my cookbook, but from a German magazine filled with many recipes. I no longer have the magazine so I made this dish up from memory. I realized since starting vegan mofo, I have been consuming a lot of gluten, and thought this is a good place to take a break from flour.
Breaded kohlrabi is prepared the same way you might make breaded eggplant. It does not get very soft, and retains its crunchiness. I think it might be good as a casserole dish with cashew sauce perhaps. Alternatively, you could try it with red sauce, or even keep it simple as I did, and enjoy it with salad and hummus. I have also eaten these in a sandwich with tartar sauce, tomatoes, and lettuce.
What are some of your ideas?
I used one large kohlrabi I received from my CSA. This recipe will work just as well with the smaller versions too. Peel and slice the kohlrabi into quarter inch pieces. You could also them into fries instead. Salt the slices, and arrange on a plate. Let them sit for about an hour, and then dry with a paper towel.
In the meantime, prepare the breading in a food processor.
- 1 cup of GF cornflakes
- 1 cup GF rolled oats
- 2 teaspoons paprika
- 1 tsp. thyme
- 1 tsp. sage
In wide, shallow dish mix 2 tbsp. of arrowroot powder, and 3 tbsp. of water. Dredge the kohlrabi slices in the arrowroot mixture and then coat with the ground cornflakes, and rolled oats. You can either bake or fry the kohlrabi slices, until golden brown.