These Roasted Celeriac Steaks are a delicious centrepiece for a roast dinner, served with mushroom gravy. Check out the recipe below.
Vegan roast dinners
You might think a roast dinner is a celebration of meat, especially as it's common for the star of the meal to be chicken, beef, lamb or pork. But, just because you follow a plant based diet doesn't mean you need to miss out. In fact I think that roast dinners are, and have always been, a celebration of vegetables! After all the sign of a good roast dinner is the vegetables on the plate.
Many vegan roast dinners involve using seitan and other meat substitutes (just check out my vegan stuffed "turkey" roast and my roast "beef" joint). But, these can be time consuming to make and so they're aren't always easy to cook when you're short of time.
Instead of using meat substitutes I like to use even more veggies! By picking one "hero" vegetable you can still have a central component to your roast dinner. Today that hero vegetable is the celeriac which I'm turning into roasted celeriac steaks with vegan mushroom gravy.
What is celeriac?
Celeriac is a big, knobbly, root vegetable. It comes from a type of celery that is grown because of its big, bulbous (and delicious) root!
You might have also heard it called celery root or turnip rooted celery.
If you like eating seasonally then I do, celeriac is available all year round but is at its best between September and April.
What does celeriac taste like?
As the name suggests, celeriac tastes like celery. It's quite a mild flavour that also has nutty, peppery tones.
How do you cook celeriac?
You can make a lot with the humble celeriac. You can add it to a root vegetable mash, add it thinly sliced to a gratin or salt bake it.
For this recipe I've chosen to cut it into roast celeriac "steaks" which are cooked in the oven. This is a great way of cooking it quickly whilst bringing out all of its flavour. All you need to do is brush it with oil and season it well.
(Did you know you can also eat celeriac raw!)
The recipe
Vegan Roasted Celeriac Steaks with Mushroom Gravy
Ingredients
For the celeriac steaks
- 1 celeriac cleaned and sliced into steaks
- 2 tablespoon olive oil
- salt and pepper
For the mushroom gravy
- 15 g dried wild mushrooms
- 2 teaspoon olive oil
- 1 pinch salt
- 1 small onion diced
- 150 g chestnut mushrooms sliced
- 1 teaspoon miso paste
- 1 teaspoon plain flour
- 500 ml vegetable stock
- 1 sprig rosemary
- 1 sprig thyme
- cracked black pepper
Instructions
For the celeriac steaks
- Pre-heat your oven to 180C / 356F / gas mark 4.
- Cut the celeriac up into steaks roughly 1 inch thick.
- Add to a large roasting pan with the olive oil and salt.
- Roast for 20 minutes.
- Turn over and continue to roast for a further 20 -25 minutes or until the celeriac steaks are soft and golden brown.
For the mushroom gravy
- While the celeriac steaks are roasting, soak the dried mushrooms in just boiled water.
- In the meantime, cook the diced onion in a frying pan on a medium heat with oil and salt.
- Add in the sliced chestnut mushrooms to the pan and cook for another 10 minutes or until they have softened.
- Add the miso paste and flour and stir until the onion and mushrooms are coated.
- Add in the rehydrated mushrooms.
- Pour in the stock and simmer for 15 - 20 minutes.
- Remove half of the gravy from the pan and blitz in a blender.
- Pour back into the pan and stir.
- If you want the gravy a little thicker, blitz even more of the gravy and add back to the pan.
- Add in the rosemary and thyme and plenty of cracked black pepper.
- Keep warm until ready to serve.
Nutrition
Serving suggestions
As well as serving with the rich mushroom gravy, why not serve with some of these delicious side dishes.
More roast dinner recipes
For the ultimate list of roast dinner recipes check out the round-up here.
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