GF Vegan Mashed Kohlrabi & Potato With Spinach

September 1, 2020
If you're looking for a simple, comforting yet unusual side-dish, search no more! Spice up your boring Sunday lunch mashed potatoes with kohlrabi, spices and baby spinach!

Kohlrabi, also known as German turnip, should be used much more in our kitchen. It's an excellent source of nutrients: high in fiber, Vitamin C (protects your body from free radical damage and plays a role in wound healing, collagen synthesis, iron absorption, and immune health ), Vitamin B6 (supports immune health, protein metabolism, and red blood cell production ), potassium (important for heart health and fluid balance), magnesium, manganese, and folate.

Together with the potatoes and spinach, you and your family can get the most of nutritional benefits in one sitting.
mashed kohlrabi and potato with spinach on a plate

GF Vegan Mashed Kohlrabi & Potato With Spinach

Recipe Type: Allergen Free Appetizers
utensils YIELDS 2 servings
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  • 3 large potatoes
  • 1 medium kohlrabi
  • 2 big handfuls baby spinach
  • 1 tsp garlic powder
  • 2-3 tbsp soy yogurt
  • to taste salt, pepper
  • 1/4 tsp nutmeg
        graphic for recipe card


1. Peel and slice the kohlrabi and potatoes. Place the kohlrabi in a large pot and add just enough salted water to cover it and start to cook them over medium heat. Once the kohlrabi starts to soften, you can add potatoes too. Depending on the potatoes you use, I like to add them later to the boiling water as it takes more time to kohlrabi to cook, but you can cook then together and take out the potatoes once they are done and let the kohlrabi cook more if needed.

2. Once they are cooked, transfer them to a bowl, add soy yogurt, season with salt, pepper, garlic powder and nutmeg and start to mash them with a fork of potato masher.

3. Meanwhile in a frying pan sauté the baby spinach with 1-2 tbs water for a few minutes. Stir the spinach leaves in the mashed kohlrabi-potato. Adjust seasoning of needed.

4. Serve while still hot. Goes well with anything.

Also by Imola: GF Vegan Spinach Tofu Benedict

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Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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