Vegan Roasted Celeriac Steaks with Mushroom Gravy
These Roast Celeriac Steaks are a delicious centrepiece for a roast dinner, served with mushroom gravy.
Servings: 4 people
Calories: 189.49kcal
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
Calories: 189.49kcal | Carbohydrates: 24.38g | Protein: 4.3g | Fat: 9.7g | Saturated Fat: 1.41g | Polyunsaturated Fat: 1.26g | Monounsaturated Fat: 6.7g | Sodium: 728.85mg | Potassium: 758.71mg | Fiber: 4.19g | Sugar: 5.64g | Vitamin A: 278.98IU | Vitamin C: 15.58mg | Calcium: 85.72mg | Iron: 1.57mg