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5 from 1 vote

Roast Celeriac with Vegan Sage & Walnut Dressing

With the holidays coming up everyone is looking for vegan alternatives and this is my submission. This is a good vegan alternative to the traditional roast meats, its comfort food at its best.
Prep Time15 mins
Cook Time1 hr 20 mins
Total Time1 hr 35 mins
Course: Main Course
Cuisine: American
Keyword: celeriac, roast, sausage roll, vegan, walnut
Servings: 4


roast celeriac

  • 1 medium celeriac peeled and diced
  • 2 tablespoons olive oil
  • salt and pepper to taste

Sage and walnut dressing

  • 1 loaf white bread roughly diced
  • 4 tablespoons vegan butter
  • 2 medium brown onions
  • 4 cloves garlic finely chopped
  • 4 celery stalks finely chopped
  • ¼ cup fresh sage leaves chopped
  • 4 sprigs thyme
  • 3 tablespoons almond milk
  • 2 cups vegetable stock
  • ¼ cup chopped walnuts
  • 1 ½ teaspoons salt
  • ½ teaspoon cracked pepper


  • Start with the dressing. Preheat oven to 180°C. spread the bread over an oven tray and bake for 15 minutes then stir and bake for a further 15 minutes. Set aside.
  • Increase oven temperature to 200°C. heat the butter in a skillet over medium heat. Once melted, add the onion, garlic and celery then saute for 10 minutes or until softened. Add the fresh herbs and saute a further 2 minutes.
  • Turn off the heat then stir in the bread. Pour over the almond milk and stock then mix through walnuts, salt and pepper.
  • Transfer to a baking dish and cover with foil. Roast for 20 minutes then remove foil and bake for a further 15 minutes.
  • While the dressing is roasting, prepare the roasted celeriac by tossing the chopped pieces in the olive oil then transfer to a lined baking tray and season with salt and pepper. Roast in the oven with the dressing for 20-25 minutes or until browned and tender. Serve with green beans and mushroom gravy.