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–+ servings

Roasted Kohlrabi Carpaccio – In Memory of Tal 💚🥬

A light, elegant vegan carpaccio blends minimalism with deep, cozy flavor. Thinly sliced kohlrabi is brushed with white miso and olive oil, lightly roasted, and topped with mint, nuts, vegan cheese, silan, and lemon zest. Gluten-free, Passover-friendly, and truly special.
Print Recipe
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 1 large, fresh kohlrabi, peeled
  • 2 tablespoon olive oil
  • 1 tablespoon sweet white miso paste or dark miso* – see note below
Topping
  • Chopped nuts (walnuts, pecans, or hazelnuts)
  • mint, chopped
  • Almond cheese, cashew cheese, or vegan goat cheese
  • Grated lemon zest
  • Date syrup

Method
 

  1. Slice the kohlrabi very thinly using a mandoline with a 1.5 mm slicing blade.
  2. Preheat the oven to 220°C (430°F) – preferably on convection mode.
  3. Place parchment paper directly on the oven rack, and arrange the kohlrabi slices on top.You’ll need to bake in two batches.
  4. Dot each slice with a little miso, then gently brush with olive oil to spread the miso evenly. Sprinkle a bit of coarse salt on top.
  5. Bake for 8–10 minutes, until the edges are lightly browned and the kohlrabi is tender but not too soft.Check after about 5 minutes, as oven performance may vary.No need to flip the slices – roasting directly on the rack does the trick.
To Serve
  1. Arrange the kohlrabi slices in overlapping circles, starting from the outer edge and working your way in.
  2. ChatGPT said:
    Sprinkle with a bit of chopped mint, your choice of chopped nuts, small touches of almond, cashew, or vegan goat cheese, grated lemon zest, and a light drizzle of date syrup.
  3. Serve warm or at room temperature. Either way, you’ve got a chef-level dish made in no time! 🍽️✨

Notes

If using dark miso, reduce the amount slightly, as it’s much saltier – and skip the coarse salt altogether.

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