This recipe makes two of the most delicious sandwiches you (and your friend) will ever taste. The lightly breaded, tender kohlrabi is topped with tangy caramelized shallots and crisp cucumbers. It's the best thing your going to taste between two pieces of bread.

Crispy Kohlrabi Sandwich With Tamari Shallots [Vegan, Gluten-Free]

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For the Sandwiches:

  • 1 kohlrabi
  • 4 tablespoons gluten-free flour
  • 1 teaspoon cornstarch
  • 6 tablespoons non-dairy milk
  • 1 tablespoon tamari
  • 1/4 cup gluten-free bread crumbs
  • 4 tablespoons of coconut oil

For the Shallots:

  • 3 shallots
  • 2 tablespoons tamari
  • 1 teaspoon rice vinegar
  • 1 teaspoon brown sugar

For the Cucumbers:

  • 2 tablespoons mustard
  • 2 tablespoons tamari
  • 1/2 small cucumber
  • 2 hand fulls salad
  • 1/2 avocado
  • 2 sandwich buns or gluten-free rolls


  1. Peel the kohlrabi and cut it into four slices approximately 1/4-inch thick.
  2. Prepare three plates for the preparation. In one put the vegetable milk, in the other mix the flour and cornstarch, and fill the third with your bread crumbs.
  3. Allow the kohlrabi to dry briefly before dunking it in milk, then flour and then into bread crumbs.
  4.  Put the oil in a hot pan and fry the kohlrabi at medium to high heat for 4 minutes per side or until golden brown.
  5. Cut the shallots lengthwise in not too thin slices. Combine them with soy sauce, rice vinegar, and brown sugar and cook them on a low heat for 10 minutes.
  6.  Peel the cucumber and cut it, lengthwise, into thin strips.
  7. Mix the mustard and the tamari together.
  8. Cut the avocado in half and cut it into slices.
  9. Cut the sandwich buns and one after the other with mustard, lettuce, cabbage, soy sauce shallots, avocado, and cucumber.


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