Roasted celeriac steak has a wonderful ‘meaty’ texture and a deep, mellow flavour. These easy marinated steaks make a delicious main served with mash and gravy.
🍴 Why you will love this recipe
These juicy celeriac steaks are deeply delicious. Slow-roasted in a flavour-packed marinade until glossy and golden brown, they are savoury and almost 'meaty' in texture.
Celeriac won't win any vegetable beauty pageants, but has a mellow, earthy flavour and is just perfect roasted in these tasty steaks.
I like to serve them with butter bean mash for a protein boost, and some vegan gravy and steamed greens, but these are just as good as a side-dish or as part of a vegan buffet.
📝 What you need
Celeriac Don't be fooled by its ugly, knobbly appearance or rhino-thick skin... celeriac is absolutely delicious - nutty and earthy with celery-flavoured overtones. If you haven't tried it before, these celeriac steaks are a great place to start.
Mustard Use a good quality Dijon or English mustard.
Soy sauce gives a deep, savoury flavour and a lovely golden sheen to the cooked steaks.
Maple syrup helps to glaze the steaks with a glossy shine.
👩🏽🍳 How to make your Celeriac Steak
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼 .
Peel the celeriac and trim off the ends. Slice it into four thick rounds.
Score shallow lines in a cross-hatch pattern on both sides of each 'steak'. Mix together the oil, mustard, maple syrup, garlic and soy sauce.
Brush each celeriac steak on both sides with the marinade. Bake for 25 minutes, flip over and brush with the remaining marinade and bake for a further 15-20 minutes.
🔪 Top Tips & FAQs
Keep an eye on your celeriac steaks in the final 10 minutes of roasting - they can turn from golden brown to overcooked in the blink of an eye!
Serve with butter bean mash, vegan gravy and steamed greens.
These are definitely at their best served as soon as they come out of the oven - for the crispiest edges and delicious texture. But if you have leftovers they are fine if kept in the fridge for 2-3 days in an airtight container.
The steaks themselves don't freeze particularly well - whilst it is perfectly safe to freeze them they will lose their texture and bite when reheated. It is best to eat them straight from the oven.
🍽 If you liked that...
.... you might also enjoy these vegan recipes from The Veg Space:
- 1 celeriac
- 2 tablespoon olive oil
- 1 teaspoon mustard Dijon or English mustard
- 1 teaspoon maple syrup
- 1 clove garlic
- 1 teaspoon soy sauce
- salt & black pepper
- Preheat the oven to 200°C (fan) / 400°F / Gas Mark 6.
- Peel the celeriac (you can do this with a potato peeler or small sharp knife). Trim off the ends and slice the celeriac into 4 rounds. Score shallow lines on both sides of each 'steak' in a cross hatch as pictured above.
- In a small bowl mix the oil, mustard, maple syrup, garlic and soy sauce. Season well with salt and black pepper.
- Line a baking tray with greaseproof paper / baking parchment. Brush each piece of celeriac generously on both sides with the marinade. and place on the baking tray. Bake for 25 minutes.
- Remove the steaks from the oven, flip over and brush with the remaining marinade. Return to the oven for a further 15-20 minutes until deeply golden brown and cooked through.
- Serve with mashed potato or butter bean mash and vegan gravy.
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