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.
- 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.