Turnips are a root vegetable that is commonly associated with beets or potatoes, when in fact they are more closely related to arugula and radishes – all members of the mustard family Brassica. and Vegan Turnip Recipes are should be try one time in your life.
Turnips are available all year round. They feature a deep purple hue with a pungent taste. Their inexpensive and hearty nature makes them especially perfect for winter meals and dishes.
In addition to this, turnips boost your immune system, fight cancer, weight aid, promote regularity, and enhance heart health – some key reasons why you may want to include them in your next meal.
With this in mind, this article will be exploring 15 incredible vegan turnip recipes! Let’s get straight into it.
1. Turnips With Caramelized Onions And Toasted Lentils
Turnips With Caramelized Onions and Toasted Lentils
0 from 0 votes
Course: MainCuisine: AmericanDifficulty: Easy
Servings
4-5
servings
Prep time
5
minutes
Cooking time
35
minutes
Calorieskcal
This is a perfect dish of turnips that have a hint of flavor and are cooked to delicate and crisp translucency. A simple stir-fry with turnips and turnip greens. Perfect over warm toasted bread and vegan cheese.
Ingredients
2tbsp2olive oil
1tsp1cumin seeds
11medium-sized red onion, thinly sliced
33pods garlic, very finely chopped
11/2tbsp11/2split yellow moong lentils (soaked for 1 hour)
3/4cup3/4small fresh turnips, halved
1/2tsp1/2turmeric
Salt to taste
1/2tsp1/2red cayenne powder
1cup1turnip greens, chopped
1tbsp1chopped cilantro to garnish
Directions
Heat the oil and add in the cumin seeds and wait until the seeds begin to sizzle.
Add in the red onion and cook the onion until it is a pale toffee color and the kitchen begins to smell softly fragrant.
Add in the garlic and saute lightly for another two to three minutes.
Add in the lentils and cook for 2 to 3 minutes until the lentils are nice and toasty and a few shades darker.
Add in the turnips and mix in gently. Stir in the turmeric, salt, and red cayenne powder and mix well. Cook lightly until the turnips are soft and shimmering.
Mix in the turnip greens and cook until the greens are wilted.
This recipe features a simple stir-fry-style meal of turnips and best vegan turnip greens recipes. However, the flavors are anything but simple.
You’ll get the freshness of turnip vegan with the crunchiness of the onion and all are perfectly spiced with a combination of ingredients.
The added lentils turn this recipe from a light lunch into a delightful, filling dinner that will leave a lasting impression. With simple ingredients, some spices, and easy instructions, you’ll have this meal whipped up in no time.
You can’t go wrong with fries. Although, once you try these turnip fries, you’ll never want to go back to regular fries again!
These fries (Check out Are McDonald’s Fries Vegan?) are easy to make, healthy, and a low-carb alternative to traditional fries.
Seasoned to perfection with paprika, garlic, and cumin, you’ll be going back for seconds, or even thirds! The best part? You can make these turnip fries in the air fryer for a quick and healthy natural French fry. This is vegan turnip recipes side dish.
These fries are naturally keto, gluten-free, paleo, Whole30, and, of course, vegan – perfect for a range of different dietary requirements.
Garlic mashed turnips are the perfect low carb potato substitute for your holiday table! Creamy and garlicky, a perfect keto holiday side dish. A delicious recipe for turnips that is family-friendly and will be loved by all.
Ingredients
33pounds turnips peeled and chopped into 1 inch pieces
66cloves garlic
1/2cup1/2half & half
2tbsp2butter
1/4tsp1/4garlic salt
22green onions
Directions
In a large pot, add the chopped turnips and garlic and pour just enough water to cover. Bring to a boil, and cook for about 30 minutes until fork tender.
Drain turnips and garlic and return them to the pot. Add the half and half, butter, and garlic salt. Mash with a potato masher for a chunkier texture, or with an immersion blender for a smoother texture.
These garlic mashed turnips are the perfect low-carb alternative to mashed potatoes to feature on your holiday table this year.
Garlicky and creamy, these make for a great keto side-dish, whatever the occasion. This dish is packed with flavor, buttery, sweet, and creamy – perfect for getting little ones to eat their vegetables!
For the vegan turnip recipes alternative, simply substitute cashew cream (or non-dairy milk) for the half-and-half, and plant-based butter to replace the real butter.
This Vegan Turnip Gratin gratin may be lacking in traditional ingredients like potatoes, cream, and cheese, but one thing it is not lacking in is flavor.
Ingredients
2tbsp2olive oil
33medium onions, thinly sliced
Kosher salt
55garlic cloves, thinly sliced
2cups2full fat coconut milk
1 ¼cups1 ¼vegetable stock
¾cup¾nutritional yeast
½tsp½dried thyme
1tbsp1arrowroot flour or cornstarch
33large turnips with greens
8oz8day-old bread, cut into ½-inch pieces
1cup1grated mozzarella cheese plus more for topping vegan
black pepper
Directions
In a large skillet, heat one tablespoon of olive oil over medium-low heat. Add the onions and season with one teaspoon of salt. Cook covered, stirring occasionally until softened and caramelized about 45–60 minutes. If the onions stick or begin to brown, add water one tablespoon at a time. Transfer onions to a large bowl and let cool.
While the onions are cooking, make the cream sauce. In a medium-sized saucepan, heat a drizzle of olive oil. Add the garlic, coconut milk, vegetable stock, nutritional yeast, and thyme and bring to a simmer over medium heat. Add the arrowroot flour, reduce heat to low and let the cream mixture simmer for 30 minutes. Set aside.
Prep the turnips by removing the greens. Wash and chop the greens. Peel and cut the turnip roots into ½ inch pieces.
To cook the turnips and greens, bring a large pot of well-salted water to a boil. Prepare a large bowl of ice water and keep it close by.
First, blanch the turnip roots by adding them to the pot of water and cooking for about 2 minutes. Using a slotted spoon remove the turnips from the water and immediately plunge in the ice water. Drain on a paper towel lined dish.
Next, cook the turnip greens in the boiling water but only for about 1 minute or until vibrant green and tender. Plunge into the ice water and then drain. Squeeze out excess water.
Add the turnips and greens to the bowl with the caramelized onions. Add the bread, cream mixture, vegan cheese, and season with salt and black pepper.
Preheat the oven to 375° F.
Grease a 13 x 9 inch baking dish with a drizzle of olive oil. Transfer the turnip/onion mixture to the baking dish. Using a spoon or your hands, press the ingredients down into an even compact layer. Top with more vegan cheese.
Bake the gratin, uncovered, until well browned, 50–60 minutes.
While this vegan turnip recipes gratin may be lacking in some of the more traditional ingredients such as cheese, potatoes, and cream – it definitely doesn’t lack in the equally delicious flavors!
Rather than potatoes, you’ll find turnips in this recipe which are a low-calorie and carbohydrate alternative but packed with goodness including magnesium, calcium, and potassium.
The creaminess in this recipe comes from coconut milk, whereas the cheesiness comes from the vegan mozzarella and nutritional yeast.
Likewise, this recipe makes the most out of the turnip greens, an ingredient that is usually thrown away – to create a ridiculously rich, hearty, and cheesy meal.
This easy Roasted Turnips recipe with herbs and nutmeg takes just 30 minutes. It's a great low-carb and low-calorie alternative to potatoes.
Ingredients
22lb 900g turnips
2tbsp2olive oil
½tsp½ground nutmeg
½tsp½each salt and pepper
Sprigs of thyme and/or rosemary
Directions
Preheat the oven to 400°F/200°C.
Peel the turnips and cut into similarly sized chunks (about 1 inch).
Toss the turnip chunks in the oil and nutmeg, then spread out in a single layer on baking sheets. Season with the salt and pepper.
Place the baking sheet in the oven and roast the turnips for about 30 minutes until soft and golden, flipping halfway through. The time will depend on the size of your turnip pieces, so check and adjust the cooking time accordingly. Serve warm.
In this vegan turnip recipes, these tasty root vegetables are transformed into a delicious side dish in just 30 minutes. These perfectly herbed roasted turnips are flavored with dashes of nutmeg which create a decadent low-carbohydrate alternative to roasted potatoes.
Quick, easy, and full of flavor – everything you could want from a roast turnip side dish that is in vegan turnip recipes groups: crispy on the outside and beautifully tender in the middle.
Turnips are usually an overlooked vegetable; however, you won’t be able to miss them with this recipe.
Vegan Lemony Lentil Turnip Chowder is chock-full of spicy turnips and nutrition-packed lentils, with the classic, bright & tangy flavor combo of dill and lemon.
Ingredients
11onion diced
22cloves garlic minced
22stalks celery finely diced
11pound turnips peeled and ½ inch diced
1cup1red lentils
¼tsp¼celery seed
¼cup¼loosely packed fresh dill chopped
3cups3prepared vegan bouillon such as Vogue Instant Vegetarian Chicken Base-Low Sodium or homemade vegetable stock
1113.5 ounce can light coconut milk
11lemon juiced and zested
Sea salt and freshly ground black pepper to taste
Directions
Heat 1 tablespoon of water in a large pot or Dutch oven over medium heat. Add the onion, garlic and celery, and cook for 5 minutes or until soft. (Don't add salt yet-see notes.)
Add the turnips, lentils and celery seed (if using), and mix well until everything is coated and hot.
Add the prepared bouillon (or stock) and coconut milk (or plant milk), and heat until it almost begins to boil. Then reduce the heat, cover and simmer until the turnips and lentils are tender, 15-20 minutes.
Add the lemon zest and juice.
Ladle 3 cups of the soup into a blender and blend on medium speed until just creamy, being careful to allow steam to escape. Don't over blend. Add the blended soup back to the pot. Add the chopped dill, season with salt and pepper to taste, and stir.
Garnish with a few sprigs of fresh dill if desired.
This lemony lentil turnip chowder is tangy, light, and hearty – a delicious vegan turnip recipes way to boost your nutritional variety. This is the ultimate summer soup. The freshness of the dill and the tanginess of the lemon come together in perfect harmony to create a burst of flavor with every spoonful.
The best party? In just under 30 minutes, this soup will be served hot at your dinner table. Perfect for the mid-week meals where the thought of cooking doesn’t sound appealing. In a relatively short amount of time, you’ll be rewarded with intense, rich flavors.
Two mashed Yukon gold potatoes create the most luxurious broth in this vegan beans and turnips recipe. You can use the instant potato thickener hack, but fresh potatoes get the job done, too!
Ingredients
2tsp2olive oil
1/4cup1/4avocado oil
22Yukon gold potatoes, about 3/4 pound total, peeled and diced
11head of garlic, divided
11big turnip, divided
2215- ounce can white beans, like butter or great northern, drained and rinsed
2tsp2Dijon mustard
Fresh herbs for garnish, like celery leaves or parsley
Salt and pepper to taste
Directions
Peel the garlic cloves. Thinly slice three of the bigger cloves and then mince the remaining. Peel the turnip and cut off about 1/4 of the turnip. Dice the larger half of the turnip. Very thinly slice the smaller half of the turnip into paper-thin half-moons.
Cover the Yukon gold potatoes with water in a medium pot and season with salt. Bring to a boil and then cook until fork tender. Scoop out 3 cups of the potato cooking water and set aside. Drain the potatoes and transfer them to a second bowl and then mash until completely smooth. Set aside. Wash out the pot used to cook the potatoes and return it to the stovetop as you will use it to fry the turnips.
Heat 2 teaspoons olive oil in a wide pot. Add the minced garlic and sauté for 45 seconds being careful not to burn it. Add the white beans and Dijon mustard and stir to coat. Add the 3 cups of potato cooking water along with 2 cups of water. Bring to a boil.
Spoon the mashed potatoes into the broth and whisk until completely smooth. Continue whisking until the potatoes are fully incorporated into the broth. It will take a few minutes for it to completely combine into a smooth broth. Just keep whisking! Taste and season with salt and pepper. Add more water, as necessary, to thin the broth out to your desired consistency.
Add the diced turnips to the broth and reduce heat and simmer for 20 minutes or until the turnips are fork-tender.
Add the avocado oil to the pot used to cook the potatoes and turn the heat to medium or medium-high depending on your stove. Once hot and shimmering, add the very thinly sliced turnips in an even layer and cook, turning occasionally, for 1–2 minutes per side until golden brown. Transfer to a paper towel-lined plate and season with salt.
Add the thinly sliced garlic to the hot oil and stir constantly for 1 minute until golden brown. Spoon onto the paper towel-lined plate and season with salt.
Taste the broth once more and season with salt and pepper. Turn off the heat. Ladle the broth into bowls and garnish with the crispy turnips and garlic. Add your favorite herbs on top. Enjoy!
Two mashed Yukon gold potatoes are used to achieve this ridiculously rich bean and turnip recipe broth.
Whether you decide to use this instant thickener hack or regular potatoes, either way, it is sure to taste vegan turnip recipes delicious.
The finishing touches of turnip and garlic provide the perfect crunch that this recipe is looking for between the creamy, thickness of the broth.
For this recipe, all you’ll need is olive/ avocado oil, garlic, white beans, turnip, potatoes, dijon mustard, and herbs for garnish – it is sure to impress all your vegan friends and family.
11(14 ounce) block extra-firm tofu, drained, pressed and cut into ½-inch thick slices lengthwise
Kosher salt and freshly ground black pepper, to taste
1tbsp1Dark Horse Umami Powder
2tbsp2extra-virgin olive oil
11pound small turnips, trimmed, scrubbed cut into 1” wedges
Dark Horse Furikake, for topping
Scallions, thinly sliced for garnish
Hot cooked rice, for serving
Directions
In a small bowl, whisk miso, vinegar, maple syrup, tamari and chilli. Set aside.
Season tofu generously with salt, pepper and Umami Powder. Heat oil in a medium skillet over medium-high heat.
Add tofu and cook until golden brown, flipping halfway through cooking, about 8-10 minutes. Remove onto a plate.
Add a little more oil to the pan, if needed. Add turnips and cook, stirring occasionally, until lightly golden brown, about 5 minutes. Add miso mixture and enough water to barely cover vegetables. Bring to a boil over high heat. Reduce heat to low and simmer until turnips are tender and sauce is thickened, about 10 minutes.
Return tofu to skillet and stir to coat in sauce. Heat until warmed through. Garnish with scallions and Furikake. Serve with rice.
Looking for the ultimate one-pan dish vegan turnip recipes, then you’ve come to the right place. One-pot pans are the unsung heroes during the winter seasons.
When things become hectic tossing everything into a pot and leaving it to cook is bliss and one of the best ingredients to do this with is turnips!
For this dish, you’ll want to start by searing the tofu until it resembles a golden brown color. You’ll then add turnips into the mix, covered in an umami-rich sauce made from honey, chili, and miso paste. In 30 minutes, you’ll be rewarded with a delicious meal.
Take the plunge and give turnips a try with this easy and delicious vegan hummus. Tastes great with freshly chopped vegetables and pita chips!
Ingredients
2-3cups2-3turnips about 5 small turnips, diced
1tbsp1olive oil
Sea salt and ground black pepper to taste
1115.5 oz can chickpeas rinsed and drained
¼cup¼tahini
¼cup¼olive oil more as needed
22cloves garlic minced or crushed
½½lemon juiced, more to taste
½tsp½teaspoon sea salt
½tsp½teaspoon cumin
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Toss diced turnips in olive oil, salt and pepper, and spread in an even layer on the sheet. Bake for 20-30 minutes or until tender and slightly golden brown.
In a high-powered blender or food processor, combine roasted turnips with the chickpeas, tahini, olive oil, garlic, lemon juice, sea salt, and cumin. Blend until smooth, adding more olive oil or water as needed to promote blending. You may also add some more lemon juice if desired.
Serve with fresh vegetables, apples, or pita chips. Enjoy!
Do you have some turnips to use up but don’t know what to do with them? Then try this vegan turnip recipes for a fun and delicious way to cook turnips. It’s naturally gluten-free, vegan, and 100% mouthwatering!
Whether you’re throwing a party, potluck, or hosting a football-watching party, then you need to include this recipe into the mix. Not only is it a great way to get your veggie fix but it also tastes delicious while doing so.
Besides, what’s not to love about turnips? They are low in calories, high in fiber, and contain several beneficial nutrients. It’s time to give turnips the love they deserve. And what better way than with this recipe?
In a large soup pot over medium, heat 3 tablespoons olive oil.
Add finely chopped onion and cook until translucent, stirring occasionally, for about 4 minutes.
Add coriander, mustard, and curry powder. Use a wooden spoon to stir for 1 minute.
Add ginger and stir 1 minute.
Add carrots and turnips and sprinkle with salt and pepper.
Add water, stir well, and bring to a boil.
Reduce heat to medium-low and simmer uncovered until carrots and turnips are tender, about 25 minutes. Taste soup and adjust salt and pepper if necessary.
Cool soup slightly. Remove 1 cup of broth only and transfer to a separate heatproof bowl. Set aside.
Working in batches, ladle remaining liquid and all the vegetables into a blender and blend until smooth. Using a potholder, make sure you hold the blender lid down firmly when blending so it doesn't fly off and contents splatter everywhere.
Return blended soup to the pot. Add reserved 1 cup of broth in 1/4-cup increments if the pureed soup is too thick.
Stir in 2 teaspoons fresh lemon juice. Adjust salt and pepper if necessary. Serve immediately and top with sour cream or yogurt, if desired.
Despite its velvety, rich, creamy texture, this recipe is 100% vegan. The smoothness is achieved through pureeing the cooked vegetables into a thick liquid.
Coriander, mustard seeds, fresh ginger, and curry powder come together to create a vegan turnip recipes soup with both deep and aromatic flavors.
While soups are notoriously difficult and time-consuming to make, in just under 40 minutes, this soup will be ready to serve to your guests.
I felt like a chef in Chopped this week, as I was challenged to use mushrooms, rice, and turnips. So I made a Vegan Mushroom Wild Rice Soup and wow! - talk about hearty!
Ingredients
2cups2onion, diced
2cups2celery, diced
2cups2carrots, diced
22turnips, diced
4-54-5cloves garlic, minced
88oz baby bella Mushrooms
11oz dried porcini mushrooms
11oz dried chanterelle mushrooms
1cup1wild rice
1tsp1poultry seasoning
1/2tsp1/2dried thyme
44low sodium vegetable broth
1/4cup1/4lemon juice
1 1/2cups1 1/2unsweetened Almond Milk
3/4cup3/4dried potato flakes
3/4cup3/4Fat-Free Vegan Gravy
Directions
Dice onion, carrots, celery, and turnips into equal size pieces and add to a large soup pot
Add a splash of water or veg broth to saute - just until softened
Add the minced garlic and stir until fragrant - about 30 seconds
Add the fresh, sliced mushrooms and simmer until softened and liquid is released
Add the seasoning and stir
Add the wild rice and broth and stir to combine
Add the dried mushrooms if using
Bring just to a boil and then turn down the heat, cover, and let simmer 45 minutes.
Stir in lemon juice and add salt & pepper to taste
For a creamier soup, you can add the optional almond milk
For a thicker stew, you can add the potato flakes and/or the gravy
There is nothing better than a hearty stew to warm your body on those cold winter nights – and this wild rice mushroom stew with turnips definitely delivers!
With plenty of celery, carrots, mushrooms, and, the special ingredient, turnips, this stew will provide you with all the necessary minerals and nutrients to keep you strong and healthy.
The hardest challenge you’ll face with this vegan turnip recipe is preparing all the different vegetables, but once done, simply throw everything into a pot and watch it cook.
This easy & oil-free lentil dhal with turnips comes together in less than 30 minutes. Serve it over basmati or brown rice for a delicious and healthy weeknight dinner.
Ingredients
22garlic cloves
1tsp1curry leaves
22roma tomatoes
22kohlrabi or turnips
1/2tsp1/2ground cumin
1/2tsp1/2garam masala
1/2tsp1/2ground coriander
1/8 - 1/4tsp1/8 - 1/4cayenne
1/8tsp1/8turmeric
1/2tsp1/2salt
3/4cup3/4red lentils (160 g)
1 3/4cups1 3/4water (450 ml)
3/4cup3/4full-fat coconut milk (175 ml)
fresh lemon juice and rice for serving
Directions
Mince the garlic. Peel and dice the turnips. Wash the tomatoes and dice them as well.
Add 3-4 tbsp water to a pot, add the garlic and curry leaves and sauté for 2 min.
Add the tomatoes and cook for 1 min. Then, transfer the diced turnips to the pot, stir and cook covered for 2-3 min.
In the meantime, rinse and drain the lentils. Add the lentils, spices, water and coocnut milk to the pot and bring to a boil. Then, simmer slightly-covered on low for 17-20 min.
Serve with a squeeze of lemon juice and brown or basmati rice. Store leftovers in the fridge. As the dhals may thicken in the fridge, add a bit of water when reheating it on the stove.
Dahl is an Indian dish made with an array of spices and lentils. For this recipe, in under 30 minutes, you’ll have dinner served on the table!
Garam masala, cumin, coriander, turmeric, and a bit of cayenne pepper come together to create a gloriously spiced meal. And the secret ingredient? Turnips!
The turnips are cooked in a pot until tender, then brought to a boil with the coconut milk and the rest of the ingredients until it is combined and well-fused together.
13. Fragrant Pilaf With Hazelnuts & Braised Turnips
Put a pan of well salted water on to boil. Wash the rice thoroughly in the sieve under running water until the water starts to run clear. Peel the zest away from the lemon in thin strips with a potato peeler.
Tip the rice into the pan of boiling water, making sure the water covers it well. Return it to the boil and simmer for 6 minutes. Drain the rice and give the pan a quick clean. Before starting the pilaf, peel your turnips. Cut them into 2cm chunks.
Heat 2 tablespoons of oil in the other saucepan and get it very hot. Throw in the turnips, season with salt and fry them vigorously for 1 minute. Add the cider vinegar, 80ml of water and half the butter. Bring to a boil and clamp the lid on tight.
Cook for 20 minutes, stirring at regular intervals. Add a dash more water if the pan dries out. The turnips should be tender and the liquid almost all evaporated. Meanwhile, trim and finely slice the green beans into 1cm pieces, at an angle.
Trim and finely slice 3 spring onions. Melt the remaining butter with 1 tablespoon of olive oil in the cleaned rice pan. Add the pilaf spice pot, half the cinnamon stick, and 3 strips of lemon zest. Fry lightly for 1 minute. Press the cardamom pods with a wooden spoon to split them.
Tip 80ml of water into the pan and add the rice. Season well with salt and pepper. Gently stir it through the butter, then level it out and press 8 holes into the surface with the handle of a spoon. Drape the tea towel over the top of the pan.
Pop the lid on, fold the edges up and over the lid so they don't catch. Cook on a very low heat for 5 minutes. Meanwhile, trim away the tough ends from 100g of asparagus (gently bend at point the stalks become tough and they will easily snap off).
Slice the asparagus stalks into 1cm pieces. Keep the spear heads whole. Add the green beans, spring onions and asparagus to the rice. Gently fold them in and level the rice back out. Replace the lid and tea towel.
Return to a low heat for a further 15 minutes, until the rice and veg are tender. Meanwhile, coarsely chop the hazelnuts. Wash the parsley and half the dill. Shake them dry, pick the leaves and fronds from the stalks and finely chop them.
Stir the dill into the turnips. Stir the parsley and hazelnuts into the rice. Season both to taste with salt pepper and a squeeze or 2 of lemon. Serve the pilaf with the turnips on top.
22beets peeled, cut in half and sliced about 1/4" thick
33cloves garlic peeled and thinly sliced
33bay leaves
1tbsp1black peppercorns whole
Directions
Bring 1 cup of water to a boil in a small sauce pan. Add the salt, bay leaves and peppercorns. Keep stirring until the salt is completely dissolved. Remove from the heat and let cool to room temperature.
Add the rest of the water, the vinegar and stir.
Place the turnips, the beets and the garlic in a 2 quart jar. Carefully pour the brine into the jar, including the bay leaves and the peppercorns. Close tightly and let ferment at a slightly cool room temperature for 5 days. After that, transfer to a fridge to cool down. Now your pickled turnips are ready to be served.
You can’t call yourself a turnip fan if you’ve never tried pickled turnips!
In middle Eastern cuisine, these pink turnip pickles are a staple, making them the perfect addition to sandwiches, falafels, mezze platters, kebabs, and more.
Their vibrant, bright coloring comes from the added beetroot. Vinegary, bold, and slightly garlicky with a satisfying crunch, this recipe will make you want to preserve your turnips all year round.
Vegan Turnip Recipes
During the winter, vegan turnip recipes are the perfect comfort food. They are loaded with fiber and vitamins, which are great for our bodies. They can be mashed, steamed, or cooked in a vegan turnip soup. Regardless of how you serve them, you can always add fresh herbs to give them a burst of flavor.
Try this delicious garlic mashed turnip recipe for a creamy and low-carb alternative to traditional mashed potatoes. It is also gluten-free and keto-friendly.
This recipe is easy and fast to prepare. All you need is a few simple ingredients. It is great with any type of protein. The cheesy flavor comes from the vegan mozzarella and nutritional yeast. You can also use cashew cream instead of dairy.
Roasted turnips make a delicious side dish. They are high in protein and magnesium, and are a great option for those who want to cut down on carbohydrates.
You can also cook them with other vegetables. The sweetness of the turnips pairs well with stronger-flavored vegetables. Toss them in your favorite spices to bring out their flavor. You can even bake them in a gratin.
One of the best things about turnips is that they are cheap. You can buy them all year long. You can get the most for your money when you purchase smaller, firmer turnips. You can store them in a vegetable crisper to keep them fresh and crispy.
You can also cook turnips in a soup. You can mix them with turnip and beans recipes and other vegetables, such as celery and garlic. You can also add a touch of lemon juice to cut down on their natural flavor. You can also use melted butter to add a buttery taste to the sauce. you can find recipes turnip vegan in instagram.
Final Thoughts
Before you go ahead and disregard turnips, why not give these vegan turnip recipes a try?
You never know, they might just change your mind about this versatile root vegetable.
From gratins to dahls to fries, hopefully, this guide has provided you with some turnip inspiration for your next meal.
Hi, my name is Clara Howie and I have been a vegan since I was 22 years old. Now, ten years later, I’d like to think that I’ve learned a few things about this way of life!
I can’t lie, when I first began my vegan journey, the majority of my diet did consist of just vegetables and fruit with the occasional piece of tofu thrown in.
I got back on my feet, though, and I vowed to never make that same mistake again! I spent my free time learning about how to nourish my body properly without the use of meat and animal products. It actually turned out to be pretty easy!
Now I am healthier than ever and working alongside a nutritionist to ensure that I don’t slip up again.
That’s what this website is all about! Helping more people turn to the vegan lifestyle in a healthy and happy manner. I’ve got recipes, advice, tricks, tips, and more coming your way, so don’t miss it!
