Spiralized Kohlrabi with Vegan Alfredo and Cajun Shrimp
Try this Spiralized Kohlrabi with Vegan Alfredo and Cajun Shrimp recipe
Try this Spiralized Kohlrabi with Vegan Alfredo and Cajun Shrimp recipe
- salt and pepper
- salt and pepper to taste
- for the sauce:
- 1/2 teaspoon garlic powder
- 1 teaspoon lemon juice
- for the pasta:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon nutritional yeast
- chopped parsley to garnish
- 1/2 cup raw cashews soaked for at least 2 hours and then drained
- 1/4 cup vegetable broth + 2 tablespoons + more for thinnin
- 2 large kohlrabi peeled blade c, noodles trimmed
- 1/2 pound shrimp cleaned deveined, deshelled
- 2 teaspoons cajun seasoning (or mix together 1/2 teaspoon garl 1/2 teaspoon paprika, 1/4 teaspoon onion powder, 1/4 teaspoon cayenne pepper, 1/2 teaspoon dried oregano)
- Carbohydrate 9.65931194450293 g
- Cholesterol 0 mg
- Fat 12.9514633333333 g
- Fiber 1.71458888716191 g
- Protein 5.36473611111369 g
- Saturated Fat 2.416117 g
- Serving Size 1 1 Serving (107g)
- Sodium 55.2798541666735 mg
- Sugar 7.94472305734103 g
- Trans Fat 0.591968666666667 g
- Calories 166 calories
Step-by-step
- Make the sauce: add all the ingredients for the sauce into a blender and blend until creamy. Pour into a small saucepan and place over medium-high heat, bringing to a simmer. Once simmering, reduce heat to low and keep warm.
- Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the kohlrabi noodles, season with salt and pepper, and cook until al dente, about 5 minutes.
- While kohlrabi cooks, add the shrimp to a medium mixing bowl along with the olive oil, Cajun seasoning, salt and pepper. Toss to combine. Set aside.
- Once kohlrabi is done cooking, transfer with tongs to a medium mixing bowl, tent with foil to keep warm, and place the skillet back over medium-high heat. Add the seasoned shrimp and cook about 2 minutes per side or until c-shaped and opaque.
- Meanwhile, pour the heated sauce over the bowl of kohlrabi noodles and toss well to combine. Divide onto two plates and top each plate with the cooked shrimp. Garnish with parsley and serve immediately.
The Cashew Base
Raw cashews function as the primary structural engine for this dairy-free alfredo sauce, relying on a minimum two-hour soak to soften their cellular walls so a high-speed blender can pulverize them into a smooth emulsion without added fats or dairy thickeners. Vegetable broth extends the puree while nutritional yeast supplies a savory, umami-rich baseline that mimics traditional parmesan cheese without animal products. Because blended nut sauces thicken rapidly when exposed to direct heat, simmering the mixture gently in a saucepan over medium-low heat requires constant attention to prevent scorching along the bottom of the pan.
Kohlrabi as a Pasta Alternative
Kohlrabi yields crisp, noodle-like strands when processed through a spiralizer, offering a pungent, slightly sweet brassica flavor profile that stands up well to heavy seasonings. Cooking these vegetable noodles in a large skillet over medium-high heat for approximately five minutes achieves an al dente texture, retaining a slight crunch before softening completely. Tenting the cooked kohlrabi with aluminum foil traps residual heat while allowing excess moisture to evaporate so the noodles do not water down the sauce when combined.
Searing the Cajun Shrimp
Shrimp cook through rapidly, requiring only two minutes per side in a hot skillet to transition from translucent grey to opaque pink with distinct C-shaped curves. A spice blend featuring paprika, cayenne pepper, and garlic coats the crustaceans directly, utilizing the oil in the skillet to toast the spices and create a flavorful crust. Combining the warm cashew alfredo with the kohlrabi noodles immediately before plating ensures the sauce coats every strand evenly before cooling and tightening its viscosity.
