MODERN VEGAN

Spicy Korean gochujang lifts this umami-packed celeriac steak to the next level

- Richard Makin

Richard Makin is a vegan cook and blogger. Find more of his recipes at Omagazine.com and follow him on Instagram @schoolnightvegan.

Celeriac steak with mash and gochujang sauce 1 HOUR + MARINATING | SERVES 4 | EASY | LC

Slow-roasted celeriac has a wonderful ‘meaty’ bite and a unique mellow flavour. I like to score the surface of each ‘steak’ before marinating to make sure it really soaks up flavour when cooking. This also helps the roasted celeriac to crisp and caramelise on the outside while staying beautifully tender inside. The sauce matches Korean gochujang (a delicious fermented chilli paste with a moreish savoury flavour) with soy milk for a velvety smooth, umami twist on a classic steak sauce. Be sure to pick a large, fresh celeriac, ideally without too many visible roots, to guarantee nice round celeriac steaks.

CELERIAC STEAKS

celeriac 800g

red wine (check it’s vegan) 120ml

olive oil 80ml

liquid smoke or smoked paprika 1 tbsp

soy sauce