celeriac steaks w/caper & mint pesto

To all you non-veggies out there, I totally get it -how can there be a “vegan steak?” By definition, yes a steak involves some type of meat so I guess I really shouldn’t be calling it this but we’ll run with it!

This was the first time I have had this ugly root vegetable in the whole form – my go-to favourite is celeriac soup which is absolutely delicious as well.

Celeriac or cauliflower steaks make a great vegan dinner served over a salad or grains. I even had the leftover steaks in a sandwich the next day. Also, this dish can be made more suitable for any season depending on what you serve it with so it is totally versatile. By breading them in nuts this is paleo and keto-friendly and a kind of homage to breaded chicken breast.

crusted celeriac steak w/mint & caper pesto

A delicious and easy weeknight meal with thick celeriac crusted in cashews and almonds and served with mint and caper pesto.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course

Servings 6 servings

Calories 312 kcal

Equipment

• food processor
• high-speed blender or food processor

Ingredients

 

MetricUS Customary (Imperial)

 

1x2x3x

• 1 celeriac
• 100 grams cashews
• 50 grams almonds
• 5 grams onion flakes
• 3 grams garlic flakes
• 13 grams flour any kind
• 236 ml no-ndairy milk

Pesto

• 30 grams mint
• 80 grams capers
• 60 ml etra virgin olive oil
• 1/2 tsp sumac
• 30 ml lemon juice

Instructions

 

• Preheat the oven to 200 °C and line a large baking sheet with parchment paper and put a cooling rack on top (this helps the steaks crisp up better).
• Peel and cut the celeriac into 1- 1/12 inch steaks.
• Next, prepare the nut coating by adding cashews, almonds, onion flakes, garlic flakes and flour to a food processor. Mix until a semi-fine meal is achieved. Transfer to a shallow dish.
• Dip the celeriac steaks in the milk and then into the coating and then using a spoon or hands to add more coating and place on the racks on the baking pans.
• Bake for 30-35 minutes, or until the “steak” is easily pierced with a knife and the exterior appears golden brown and crispy. Remove from oven to cool slightly.
• For the pesto, place all ingredients in a high speed blender or food processor and pulse until combined. Add additional drizzle of oil or water to get desired temperature.
• Serve steak over grains with pesto.

Nutrition

Calories: 312kcalCarbohydrates: 23gProtein: 8gFat: 23gSaturated Fat: 3gSodium: 502mgPotassium: 597mgFiber: 5gSugar: 5gVitamin A: 385IUVitamin C: 16mgCalcium: 149mgIron: 3mg

Keyword almonds, capers, cashews, celeriac, mint

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