Denise says:

  • Celeriac is my new favourite versatile vegetable.
  • It makes the most delicious salads, soups and this delicious vegan steak recipe.
  • Preparation time: 10 minutes
  • Cooking Time: 40 minutes
  • Serves: 4 as a main course, 6 as a side dish / starter


  • For the celeriac steaks
  • 1 large celeriac, peeled and sliced into 5 cm thick steaks
  • Olive oil, to coat
  • Large sprinkling of salt
  • 1-2 teaspoons smoked paprika
  • For the Mushroom Sauce
  • 250g button mushrooms - cut in half
  • 200g shiitake mushrooms - sliced
  • 1 medium onion, finely diced
  • 1 clove garlic – peeled and finely chopped
  • 300 ml mushroom stock – use two tablespoons mushroom stock powder with 300ml water
  • 1 1/2  tablespoon potato flour
  • About 1 tablespoon water - to dissolve the cornflour
  • Olive oil, for sautéing and roasting
  • Garnish: Flat leaf parsley leaves, red chilli – cut into very fine strips – optional Date syrup


  • For the steaks
  1. Preheat the oven to 200C.
  2. Brush both sides of the celeriac steaks with olive oil, sprinkle with salt and smoked paprika and lie flat on a baking tray.
  3. Place into the oven for 20 minutes, or until you start to see some browning on the edges of the steaks.
  4. Remove from the oven and turnover, then return to the oven for another 10 minutes or until soft and browned.
  • For the mushroom sauce
  1. Place the shiitake and button mushrooms into a bowl, then drizzle with just enough olive oil to coat, add a pinch of salt.
  2. Transfer to a medium sized frying pan. Add the onion and garlic and cook until soft and fragrant.
  3. Then add the mushroom stock and bring to a simmer.
  4. In a small bowl dissolve, the potato flour into a paste in 1-2 tablespoons water.
  5. Whisk the dissolved corn flour into the simmering stock and stir well to avoid any lumps. The stock should thicken almost immediately.
  6. To serve: Drizzle some date syrup onto the plate.
  7. Place a generous helping of mushroom sauce onto your steaks, then sprinkle with the chopped parsley and chilli strips.