Celeriac "Pastrami" Slices
Alright, this is a pretty LONG recipe for a simple sandwich filler. But here’s the deal. It’s not just any sandwich filler. It’s INCREDIBLE. If Katz Deli did vegan sandwiches, I reckon it would contain about a hundred slices of this stuff.
I have to give a major shout out to Derek Sarno and the guys over at Wicked Healthy who were the first guys I spotted using celeriac in this way. It’s such an exciting way to make a fully plant-based meal without any meat substitutes, which actually tastes BONKERS good. My recipe is a little different from Derek’s, but feel free to try them both and see which you prefer (they’re both great obvs).
For the Celeriac
1 leek (roughly chopped)
1/4 bulb fennel (roughly chopped)
2 red onions (quartered)
2 cloves garlic (crushed with the flat of a knife)
2 bay leaves
1 full celeriac (scrubbed well but not peeled)
2 tbsp extra virgin olive oil
salt and pepper
450 ml vegetable stock
1 tbsp liquid smoke
1 tbsp brown miso
85 ml white wine
2 tbsp dark soy sauce
For the Marinade
50 ml roasting juice
100 g peeled cooked beetroot (the vacuum packed stuff is fine, if you dont have time to cook it yourself)
1/2 tsp old bay seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
2 tsp soy sauce
150 ml water
Make the Celeriac
Preheat the over to 180c.
In a cast iron dutch oven with a lid, place the leek, fennel, onions and garlic.
Rub the outside of the celeriac with the oil and season liberally with salt and pepper. Place in the centre of the stock pot with the other vegetables.
Pour in the stock, liquid smoke, miso, white wine and soy sauce. Place the lid on and pop it in the oven for a total of 1.5 hours, turning half way through.
Once cooked, remove the celeriac from the oven. A skewer should insert easily through the centre.
Set aside to cool, reserving the liquid remaining in the dutch oven.
Make the Marinade
Roughly grate the cooked beetroot into a small, deep plastic tupperware container.
Into the same container, place all the remaining ingredients and mix well. Leave to stand for 10-20 minutes until the liquid is a beautiful dark red.
Strain out the solids from the marinade using a fine mesh sieve and discard. Reserve the liquid.
When cool (after about 30 mins) remove the celeriac from the pot and slice using a mandolin into 3mm slices.
Carefully set the sliced celeriac into the tub of marinade and leave to marinate for 10 minutes.
Remove the slices from the marinade and lay them on a piece of kitchen towel to absorb the excess liquid.
Arrange on a BEAUTIFUL rye bread sandwich with your fave vegan cheese, vegan mayo, sauerkraut, pickles and wholegrain mustard!