What excites me the most about this celery root vegan steak recipe is that we are using traditional cooking techniques to create layers of flavors. Celery root is roasted and basted every 15 minutes with a glaze that is full of deep rich umami flavor, it has a layer of saltiness, and as the celery root roasts, its natural sugars are caramelizing creating the Maillard reaction.
The juxtaposition of the deep-roasted, almost ebony color exterior, with an ivory interior is stunning. Your first bite will be dynamic flavors of caramelized sugars, with a hint of acid and salt, to be followed up with the sweetness of the celery root itself, a sweetness developed by keeping the skin on and cooking for an extended length of time.
The dish as a whole is striving to balance each bite. We are creating a rich creaminess without butter or some type of cashew cream but instead using our garlic confit puree and reducing the mushroom stock, The mushrooms add texture and a meatiness, while that little pile of perfectly wilted spinach with shallots brings a much-needed hit of freshness.
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How to Make Celery Root Vegan Steak
Vegan Steak (AKA Celery Root Steak)
Servings: 4 People
Vegan Steak made from Celery Root is a concentrated effort but well worth it.Print Recipe
Celery Root Steak
- 2 Celery Root Medium-sized
- 10 Garlic Cloves
- 1 ½ cup Extra Virgin Olive Oil
- 1 Tbsp Garlic Oil
- 1 Shallot Thinly Sliced
- 3 Cups Baby Spinach
- Kosher Salt
- Combine all of the ingredients except the water. The water is used to keep the glazing liquid from burning in the pan while cooking. The water will reduce, you will need to replenish it during the cooking process.
Celery Root Method
- Preheat oven to 400 degrees
- Wash and scrub the celery root, remove any of the roots at the bottom. Trim the top and the bottom. Using a paring knife, prick the celery root all over. Place in a cast-iron pan. Glaze the celery root on the top and the bottom. Pour a small amount of water into the bottom of the pan, this will prevent the glaze from burning. We will continue to use the glaze in the pan and the bowl. Glaze the celery root about every 15-20 minutes. The celery root will cook for about one and a half hours. The celery root should be tender when inserting a knife into the middle.
Garlic Confit Method
- Place the oil in a small pot, add the garlic cloves. The oil should just barely cover the garlic. Cook over low heat, stirring every once in a while. The slower the garlic cooks the better. The garlic is done when it is a caramel color, and the garlic is soft to the touch.
- Place the garlic in a bowl with a few tablespoons of cooking oil and 3 oz of mushroom stock. Puree until smooth using a handheld immersion blender. Adjust the salt levels.
Sautéed Spinach Method
- Heat a large sauté pan over high heat. Quickly sauté the shallots, season the shallots with kosher salt, sauté the shallot for about one minute. Add the baby spinach to the pan, season again with Kosher salt and black pepper. Stay on high heat. We want to quickly wilt the spinach without it not releasing its liquid. Place in a bowl set aside for plating.
Mushroom Stock Method
- Heat a stockpot over high heat, add the vegan butter to the pan, then the onions cut into quarters, continue to cook the onions, the onions need to start to char. Add the mushroom stems, carrots, string, and cooking until the carrots start to take on some color. Add the red wine, soy sauce, reduce the heat to medium, cooking until the red wine has reduced by half. Add the marmite, followed with the vegetable stock, finish with the aromatics, thyme, bay leaf, and parsley. Reduce the heat too low, cooking for 45 minutes. Strain and set aside.
Roasted Mushrooms Sauce Method
- Preheat the oven to 400 degrees. The shiitake mushrooms are roasted in the oven. Place the shiitake mushrooms in a bowl, season with salt and 1Tbsp Olive oil, take the time to rub the salt and olive oil into the mushrooms. Place the shiitake mushrooms on a baking sheet lined with parchment paper, then place another sheet of parchment paper on top of the mushrooms, then place another baking sheet on top of the paper. The goal here is to weigh the shiitake mushrooms down a little. Place the in the oven for 35-40 minutes. The shiitake should be roasted, with a slight crispness on the outside. Once cool enough to handle cut into quarters.
- Cooking the King Oyster mushrooms is very similar to the shiitake, the only difference is we are going to use a very hot pan on the stovetop.
- Preheat a heavy pan over high heat. This will create some smoke, just so you are not surprised or feel like you are doing something wrong. Slice the mushrooms lengthwise about 1/4 inch thick. Season the mushrooms first, then place in the pan a very hot pan, place another pan on top of the King Oyster mushrooms pressing down to create as much pressure and roasting as possible. Flip after about 2 minutes, repeat the process. Set the roasted mushrooms aside.
- To finish the sauce, heat a pan over medium heat, add 1tbsp of olive oil to the pan, add the shiitake mushrooms, and the king over mushrooms, sauté for 3 minutes, then add the garlic confit to the mushrooms. Continue to sauté for 3 minutes, make sure to keep the garlic and mushrooms moving the whole time. Add 1/2 cup of mushroom stock. This is the part in the sauce making that you need to pay attention to, the sauce needs to reduce and thicken, the sauce should be thick enough to coat the back of a spoon. Adjust the seasoning to taste.
- Place the mushrooms and some of the sauce down on the plate first, next place the sautéed spinach down, try to place the spinach in a way that creates volume to the spinach. Place the beautifully glazed and roasted Celery Root Steak on top of the spinach. Gentle spoon some of the mushroom sauce around the plate and on top of the Celery Root Steak.
Nutritional values are an estimate.
Calories: 419kcal | Carbohydrates: 61g | Protein: 11g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Sodium: 2496mg | Potassium: 1894mg | Fiber: 11g | Sugar: 21g | Vitamin A: 5554IU | Vitamin C: 42mg | Calcium: 238mg | Iron: 5mg