Even if you consider yourself good in cooking, probably there are some food products that are unfamiliar to you. Compared to other root vegetables, in my opinion, celeriac is not between the most popular ones. But I think it’s a bit unfair, since you can use it many different ways. And one of them is by preparing these healthy vegan celeriac cutlets!
Before we dive into the recipe details, let me first tell you something important: even though I use the word “cutlets”, the outcome flavor is not similar to meat. Not at all! So, please, don’t expect it to be meaty. The reason people call this food “celeriac cutlets” is simply because visually they are similar to meat cutlets. And that’s it! My healthy vegan celeriac cutlets are meat-free and very delicious!
How to prepare healthy vegan celeriac cutlets
You can adjust these healthy vegan celeriac cutlets to your own liking. For example, if you want to enjoy the healthier version, bake them in the oven. Otherwise, if you prefer fried food, feel free to fry them in oil. What regards the necessary ingredients, you can always substitute the wheat flour with chickpea flour. And if you also decide to use breadcrumbs that don’t contain gluten, your celeriac cutlets will be not only vegan, but also gluten free. Also the choice of spices is up to you. Use the ones you like the most. Baked celeriac doesn’t have a particularly strong flavor, so feel free to express yourself when choosing the spices! But now let’s concentrate on the preparation process itself. So, to prepare these healthy vegan celeriac cutlets you’ll need celeriac, flour, water, breadcrumbs, garlic, parsley, spices and some olive oil.
First you need to peel and clean the celeriac and then cut it in slices. Since celeriac is quite hard, for cutting use a sharp knife, but be very careful! Once you’ve sliced your celeriac, put the slices in boiling hot water and boil them for a few minutes. Meanwhile in one bowl mix flour and water and in another bowl mix breadcrumbs with crushed garlic, chopped parsley and spices. When the celeriac slices have cooled down a bit, take a slice with one hand, dip it in the flour – water mixture, then place it in the breadcrumbs and press. With the other hand put breadcrumbs on the top of the slice and press them in. Then transfer the prepared slice on a baking tray. Continue with all the remaining slices. Pour over the slices a bit of olive oil and bake them in the oven (200°C/390°F) for 20 minutes.
How to serve healthy vegan celeriac cutlets
You can enjoy celeriac cutlets both warm and cold. And you can use them as a main dish, side dish or even as some sort of vegan burger between two slices of bread. The options are limitless! If you decide to serve them as a main dish, I advise you to accompany them with some vegan sauce. For example, the refreshing flavor of my vegan Tzatziki sauce fits perfectly with these crispy celeriac cutlets. If instead you want to make things even more simple, just squeeze some drops of fresh lemon juice over the cutlets. The flavor combination will surprise you – trust me! But if you want to use these celeriac cutlets as a side dish, serve them together with my crispy garlic Hasselback potatoes.
When I was working on this recipe, Vanilla was still with us. Even though now she hops happily together with Specky in the bunny paradise, I think it’s only correct to remember how wonderful she was! That time when I was preparing these healthy vegan celeriac cutlets, she got very confused that I’m making from celeriac something that looks like meat, but isn’t meat… Even though I must admit that in my opinion she gave me these confused looks just to get some tasty rewards, ha ha! Anyway, true or not, during the process Vanilla got to enjoy the delicious vegetable itself that grows out from celeriac – the celery!
In case you have never tried to cook anything with celeriac before, I hope that this recipe inspired you to do it! I must admit that the first time I was a bit skeptical, since I’m not a huge fan of celery flavor. But I assure you that the final result does not have a strong taste of celery. So, simply try this recipe to find out that these celeriac cutlets are:
-
vegan
- healthy
- easy to make
- crispy on the outside
- juicy inside
- flavorful
- versatile in usage
- low-fat
- dairy-free
- egg-free
- and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more: snap a picture of your masterpiece and post it on Instagram by tagging @vegan_bunnymommycooks or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
| Prep Time | 15 min |
| Cook Time | 25 min |
| Servings |
cutlets (approximately)
|
- 1 celeriac (~800 – 900 g)
- 100 ml of water
- 50 g of wheat flour (for gluten free version use chickpea flour)
- 100 g of breadcrumbs (for gluten free version use gluten free breadcrumbs)
- 5 g of chopped fresh parsley
- 1 clove of garlic (~4 g)
- spices of your choice (I used salt, pepper and garlic powder)
- 3 tablespoons of olive oil
- extra water for boiling celeriac slices
Ingredients
|
|
- in a big pot put water to boil and meanwhile peel and clean the celeriac;
- with a sharp knife carefully cut the celeriac in about 0,7 cm/0.3” thick slices;
- put slices in boiling water and boil them for 3 – 5 minutes, then drain the water and let the slices cool down a bit;
- heat the oven to 200°C/390°F and meanwhile prepare dough and breading. In one bowl mix together flour and water until you get a fluid dough without lumps. In another bowl (or better – a big plate) mix together breadcrumbs, chopped parsley, crushed garlic and the chosen spices;
- line a baking tray with parchment paper and set up in line all the necessary things – first the celeriac slices, then the dough, then the breadcrumb mix and the baking tray as the last one;
- use one hand as the “wet” one and the other as the “dry” one. With your “wet” hand take one celeriac slice, dip it in the dough so that it’s completely covered, then keep it for a moment over the bowl to make the excess dough drip off and then transfer it to the breadcrumb plate and press. Now by using your “dry” hand cover with the breadcrumb mix also the upper side of the celeriac slice and press the breadcrumbs lightly in the slice. Then transfer the prepared slice to the baking tray. Repeat with all the remaining celeriac slices;
- drizzle over all the slices some olive oil and place the baking tray in the preheated oven. Bake for 20 minutes or until golden. If you want your celeriac cutlets to be extra crispy, bake them for extra 5 minutes by using the grill function;
- serve hot or cold with a few drops of fresh lemon juice or with some refreshing sauce.
