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    Home » Vegan Recipes » Vegan Main Courses » Celeriac Steak

    Celeriac Steak

    Published: May 10, 2022 by Kate Ford · This post may contain affiliate links.

    Celeriac Steak
    JUMP TO RECIPE JUMP TO VIDEO
    pinterest pin for celeriac steak

    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.

    Jump to:
    • 🍴 Why you will love this recipe
    • 📝 What you need
    • 👩🏽‍🍳 How to make your Celeriac Steak
    • 🔪 Top Tips & FAQs
    • 🍽 If you liked that...
    • 📖 Recipe
    • 💬 Comments and Reviews
    Ingredients for Celeriac Steak

    📝 What you need

    Ingredients

    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 and slice celeriac

    Peel the celeriac and trim off the ends. Slice it into four thick rounds.

    mix marinade

    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.

    roast

    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.

    Celeriac Steak

    🔪 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.

    How long will my celeriac steak keep for in the fridge?

    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.

    Can I freeze my celeriac steaks?

    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.

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    🍽 If you liked that...

    .... you might also enjoy these vegan recipes from The Veg Space:

    baked onions with stuffing
    Stuffed Onions with hazelnuts
    Vegan Toad in the Hole
    Vegan Toad in the Hole
    Chestnut Roast
    Chestnut Roast with cranberries
    Vegan Dumplings
    Vegan Dumplings

    📖 Recipe

    Celeriac Steak

    Celeriac Steak

    Kate Ford | The Veg Space
    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.
    5 from 13 votes
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    Prep Time 5 minutes mins
    Cook Time 45 minutes mins
    Total Time 50 minutes mins
    Course Main
    Cuisine British
    Servings 4 steaks
    Calories 139 kcal

    Ingredients
     
     

    • 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

    Instructions
     

    • 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.

    Video

    Notes

    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.

    Nutrition

    Serving: 1steakCalories: 139kcalCarbohydrates: 17gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 262mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 1IUVitamin C: 13mgCalcium: 74mgIron: 1mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    Vegan in 15 by Kate Ford

    For more quick and easy vegan recipes take a look at my latest book Vegan in 15.

    "Brilliant! Chock full of easy recipes and great tips and advice"  Hello! Magazine

    Please note that all recipes and images on The Veg Space are copyright protected. If you would like to share the recipe, please use the share buttons provided. Do not screenshot or copy and paste the recipe, (even if credited to The Veg Space). Many thanks for your understanding

    « Smoky 3 Bean Chilli
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    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Jennifer King says

      May 26, 2024 at 6:27 pm

      I was blown away by the amazing taste of the celeriac steaks. I keep raving about it and have sent the recipe to loads of people. Wish I’d cut myself a bigger slice before cooking it! Am loving all your recipes. Thank you so much, it’s a wonderful road of discovery, trying and loving new ways to cook with veg and herbs and spices and all manner of sauces and marinades. Thank you so much Kate❤️

      Reply
    2. Amanda Gerbasi says

      April 22, 2024 at 9:48 pm

      Best celeriac I ever made by far! Partner also loved it

      Reply
      • Kate Ford says

        April 30, 2024 at 7:42 pm

        That's lovely to hear, thanks Amanda!

        Reply
    3. Ewa says

      December 23, 2023 at 4:45 am

      Really nice and new to me. I'll check out your meals as my daughter has gone completely vegan and it's hard for me know what to make her happy with. Thank you

      Reply
      • Kate Ford says

        December 23, 2023 at 9:45 am

        That's great, thanks Ewa x

        Reply
    4. Sue says

      December 03, 2023 at 7:55 am

      Hi Kate
      My daughter doesn’t like mustard or anything that’s like vinegar, can I leave this out or use an alternative x

      Reply
    5. Vivienne says

      October 21, 2023 at 8:10 am

      Hi from Nagambie, vegetarian of decades, happily vegan from time to time. Have just finished eating this and loved it! Wow! Your descriptions "deep, mellow, earthy" are so accurate! I am spreading the word. Thank you.

      Reply
      • Kate Ford says

        October 26, 2023 at 6:29 am

        Lovely to hear, thanks Vivienne!

        Reply
    6. Anya says

      July 29, 2023 at 9:48 pm

      Dear Kate, searching for vegan recipes for my son and came across your website. I think it is fabulous that you are having plants as a staple but so alarmed by the amount of highly processed ingredients you use in the recipes: particularly’butter’blocks, ‘milks’ , seed oils, ‘sausages’ etc. Why not create something that does not pretend to be meat or milk? Like in your cheese sauce the only ‘real’ ingredients are optional - bay, nutmeg

      Reply
      • Kate Ford says

        August 04, 2023 at 7:22 am

        Hi Anya, thanks for the feedback and sorry that you are not enjoying the recipes. There are lots of other blogs out there which focus on a wholefood vegan diet so it might be worth having a look for those which might suit your needs better? Best wishes, Kate

        Reply
    7. Matthew says

      November 03, 2022 at 5:53 pm

      Quick, easy and satisfying.

      Reply
      • Kate Ford says

        November 04, 2022 at 6:52 pm

        That's great to hear, thanks Matthew.

        Reply
    8. Shadi Hasanzade says

      May 11, 2022 at 1:14 am

      How fun! I have a few vegetarian friends that would love this! Now next time they come over, I know what I'll be making!

      Reply
    9. Tara says

      May 11, 2022 at 12:24 am

      Oh yum! Such a fantastic use for celeriac! I absolutely love that roasted flavor. It comes together so easily too!

      Reply
    10. Mirlene says

      May 10, 2022 at 11:35 pm

      I really need to up my familys veggie dishes to these for dinner. I dont think they'll notice the celeriac with the tasty marinade!

      Reply
    11. Hailey says

      May 10, 2022 at 10:44 pm

      I have only had celeriac pureed, so I can't wait to try it using your recipe. Thanks for the unique recipe for an ugly vegetable. 🙂

      Reply
    12. Sharon says

      May 10, 2022 at 9:20 pm

      This was so delicious! It is my first time cooking a veggie steak and we loved it. I followed the recipe exactly and it turned out so well. Thanks!

      Reply
    5 from 13 votes (3 ratings without comment)

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