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When I am running out of ideas for new vegan recipes I recur to the same place for inspiration, mums cooking book.
I always find something in there that I am sure it will get the creative cooking juices flowing pretty hard but I didn't grow up in a vegan household so I have to get even more creative and veganize some of her beautiful recipes without loosing the essence and what makes them special.
Such was the case of this kohlrabi dish mum used to cook when I was a kid, I had forgotten about it, but I am glad I rediscovered when going through her cooking book not that long ago.
This dish is intended to be served as a side but I needed a main so I added chickpeas and a bunch of other ingredients to quickly turn it into the star of the show and give it more substance.
We are making a kohlrabi with chickpeas in a coconut sauce, the sauce turns out very light and creamy so it goes great with a side of brown rice. This is one of those meals that is filling but you won't get that post-meal bloated feeling, no one likes that!
Not because it is mums recipes but let me tell you something, there are few recipes out there that are as simple and delicious as this one and so comforting at the same time.
It's is ready in no time, less than 30 minute, and you can either cook the rice on the stove or in a rice cooker to make it even easier on you. We are using mostly ingredients you already have at home, the kohlrabi is the only vegetable that might seem a bit out of our usual produce selection since it's a food mainly consumed in Europe, more specifically in Germany, and it is only in recent years that you can find it elsewhere.
The word kohlrabi comes from the German language which translates to turnip cabbage, I guess that describes it's texture and flavour pretty well, kohlrabi might be a bit milder and sweeter than turnip tho.
It is very easy to incorporate kohlrabi in ones diet, it's super versatile and easy to cook, it is loaded with fiber, antioxidants, phytonutrients, and vitamins and minerals such as Copper, Potassium, Iron, Calcium, Complex B Vitamins, Vitamin A, C and K.
This delicious veggie helps prevent anemia, regulate blood pressure, improve digestion, reduce risk of breast and prostate cancer, improves bone strength, muscle and nerve function, it helps in weight loss and it's great as an energy booster.
When you add the chickpeas and brown rice you'll have a hearty meal with almost half of the dietary fiber you need for the day and around 14g of protein. Adding this to all the phytonutrients, vitamins and minerals in it, this recipe turns out to be a great dinner and/or lunch option for the whole family.
For the stew
For the rice
|Amount Per Serving|
|Calories 550||From Fat 191|
|% Daily Value*|
|Total Fat 21g||32.62%|
|Saturated Fat 9g||43.25%|
|Trans Fat 0g|
|Total Carbohydrate 79g||26.3%|
|Dietry Fiber 10g||40.91%|
|Vitamin A 820.52IU||16.41%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.55mg||27.47%|
|Vitamin C 49.64mg||82.73%|
|Vitamin D 0IU||0%|
|Vitamin E 4.36mg||14.52%|
|Vitamin K1 (phylloquinone) 87.58µg||109.47%|
|Pantothenic acid 1.25mg||12.5%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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