Celery Root Vegan Pastrami

50 mins
Serves 1
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Directions

  1. 1Peel the celery root and place it in a pot with water, soy sauce, cinnamon, star anise, and celery leaves. Bring to a boil, then lower the heat and simmer for about 20 minutes until softened but still firm.
  2. 2Peel the celery root and place it in a pot with water, soy sauce, cinnamon, star anise, and celery leaves. Bring to a boil, then lower the heat and simmer for about 20 minutes until softened but still firm.
  3. 3Peel the celery root and place it in a pot with water, soy sauce, cinnamon, star anise, and celery leaves. Bring to a boil, then lower the heat and simmer for about 20 minutes until softened but still firm.
  4. 4Preheat the oven to 220°C (turbo). In a pan, heat olive oil over medium heat. Sauté the onion for 3-4 minutes, then add garlic and thyme. After 2 minutes, stir in coriander seeds, smoked paprika, chili flakes, salt, and sugar. Cook for another 2 minutes.
  5. 5Preheat the oven to 220°C (turbo). In a pan, heat olive oil over medium heat. Sauté the onion for 3-4 minutes, then add garlic and thyme. After 2 minutes, stir in coriander seeds, smoked paprika, chili flakes, salt, and sugar. Cook for another 2 minutes.
  6. 6Preheat the oven to 220°C (turbo). In a pan, heat olive oil over medium heat. Sauté the onion for 3-4 minutes, then add garlic and thyme. After 2 minutes, stir in coriander seeds, smoked paprika, chili flakes, salt, and sugar. Cook for another 2 minutes.
  7. 7Pour in the water and let it evaporate, forming a light caramel. Add the red wine and let it reduce for 5-6 minutes until slightly thickened.
  8. 8Pour in the water and let it evaporate, forming a light caramel. Add the red wine and let it reduce for 5-6 minutes until slightly thickened.
  9. 9Pour in the water and let it evaporate, forming a light caramel. Add the red wine and let it reduce for 5-6 minutes until slightly thickened.
  10. 10Place the celery root in an ovenproof dish and coat generously with the sauce. Roast for 30 minutes, basting with more sauce every 10 minutes until deeply caramelized and golden.
  11. 11Place the celery root in an ovenproof dish and coat generously with the sauce. Roast for 30 minutes, basting with more sauce every 10 minutes until deeply caramelized and golden.
  12. 12Place the celery root in an ovenproof dish and coat generously with the sauce. Roast for 30 minutes, basting with more sauce every 10 minutes until deeply caramelized and golden.
  13. 13Let it rest for a few minutes, then slice thinly like pastrami. Drizzle with extra sauce and enjoy.
  14. 14Let it rest for a few minutes, then slice thinly like pastrami. Drizzle with extra sauce and enjoy.
  15. 15Let it rest for a few minutes, then slice thinly like pastrami. Drizzle with extra sauce and enjoy.

Ingredients

  • 1 large celery root
  • 1 large celery root
  • 1 large celery root
  • 1 cup soy sauce
  • 1 cup soy sauce
  • 1 cup soy sauce
  • 5 cinnamon sticks
  • 5 cinnamon sticks
  • 5 cinnamon sticks
  • 5 star anise
  • 5 star anise
  • 5 star anise
  • 1 from the root celery stems and leaves
  • 1 from the root celery stems and leaves
  • 1 from the root celery stems and leaves
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 1 onion
  • 1 onion
  • 1 onion
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 5 sprigs fresh thyme
  • 5 sprigs fresh thyme
  • 5 sprigs fresh thyme
  • 1 tbsp coriander seeds
  • 1 tbsp coriander seeds
  • 1 tbsp coriander seeds
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp chili flakes
  • 1 tsp chili flakes
  • 1 tsp chili flakes
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 4 tbsp sugar
  • 4 tbsp sugar
  • 4 tbsp sugar
  • 3 tbsp water
  • 3 tbsp water
  • 3 tbsp water
  • 2 cups red wine
  • 2 cups red wine
  • 2 cups red wine

Equipment

potpanovenproof dishknife