Celeriac Veggie Loaf

Name: Celeriac Veggie Loaf
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Ingredients: 1 medium celeriac (peeled and cut into quarters); 1 parsnip (peeled); 3 carrots (peeled); 2 broccoli stalks (see notes); 1 onion (peeled and roughly chopped); 4 large eggs (lightly beaten); 100 g unsalted vegan butter; 45 g breadcrumbs; 15 g dried mushrooms (wild or porcini) (see notes); 1 tbsp dried mixed herbs; 15 g fresh parsley (see notes)

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This impressive Celeriac Veggie Loaf is filling, delicious and simple to make too. Perfect vegetarian centrepiece for any occasion.

Celeriac veggie loaf presented on a board with three slices cut.

Impressive looking (if I may say so myself) this Celeriac Veggie Loaf is really easy and straightforward to prepare and uses everyday, easily accessible ingredients.

Despite its name it does contain other root veggies as well and my favourite "not so secret" ingredient which unfortunately often gets wasted - a broccoli stalk (you can always substitute it with another carrot or a parsnip if you don't have one).

Celeriac itself, however, is a veg that really shines through here and yes you can taste it too.

Remember, you can always adjust quantities of different veg to your liking although I would highly recommend you give this loaf a proper go with celeriac as a main star before you do.

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✔️ Why you'll love this recipe
📝 Ingredients
🔪 Instructions
💭 Pro tips
🥡 Storing
🍴 Serving suggestions
❓ FAQ
📋 Recipe
💬 Comments

✔️ Why you'll love this recipe

Veggie and protein packed, delicious vegetarian centrepiece loved by veggies and meat eaters alike.
Super versatile, quantity of your favourite veg can be adjusted to your liking.
Delicious both hot and cold.
It makes great picnic or buffet food and addition to lunch boxes.
Great way to sneak some veggies into your kids.
Meat, nut and dairy free.
Great for making ahead.

Veggie loaf slice on a plate garnished with fresh parsley, loaf in the background.

📝 Ingredients

Celeriac - Star of the show. Delicious vegetable with very characteristic flavour, sort of nuttier version of celery.

Parsnips

Carrots

Broccoli Stalks - I love using them (you might remember my Broccoli Stalk Soup). If you don't have any simply substitute them with extra carrot or parsnip.

Onion

Dried Mushrooms (Porcini or Wild)- They add wonderful, almost meaty flavour to the loaf and the liquid you get after rehydrating them is like liquid gold, so so delicious and full of umami flavour.

However, if you don't have any (they are quite pricey) you can use about 100g (or more if you want) of button or chestnut mushrooms.

Roughly chop them and sauté with all the other veg. You won't have mushroom liquid but you could use some mushroom stock instead. Kallo in the UK have delicious mushroom flavoured stock cubes. Alternatively, vegan worcestershire sauce would add some nice flavour too.

Vegan Block Butter - We don't consume dairy at all hence vegan butter here but you can use regular butter too.

Breadcrumbs - I like to use Panko breadcrumbs or homemade sourdough ones. Use whatever you've got.

Eggs - We do eat organic, free range eggs occasionally and this loaf is one of such occasions.

Dried Mixed Herbs - I think they work well in this loaf but you can use a mixture of your favourite dried herbs instead.

Fresh Parsley - Or you could use fresh dill or leave fresh herbs out altogether.

Salt & Pepper

🔪 Instructions

Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.

Put prepared celeriac, carrots, parsnip and broccoli stalks (if using) in a large pan (stock pot) of salted water. Bring to boil and simmer until vegetables are tender but not mushy.

Vegetables for veggie loaf in a pan filled with water.

Grate cooked veggies on a coarse/large side of the grater and set aside.

Cooked vegetables coarsely grated on a plate.

Put dried mushrooms in a small dish and pour over just enough boiling water to cover them (roughly ⅓ cup). Set aside.

Dried porcini mushrooms in a bowl being rehydrated in hot water.

Preheat the oven to 180°C/350°F/Gas Mark 4.

Melt butter in a large sauté/frying pan and fry the onion until soft and translucent.

Add grated vegetables and mixed herbs and fry together with onion for approx 15 min.

Drain rehydrated mushrooms but keep the liquid. Chop them finely and add together with the liquid to the vegetables in a pan, mix well, season to taste and set aside for the mixture to cool a bit.

Once mixture cooled slightly, add beaten eggs, breadcrumbs and chopped parsley and mix well.

Put it in a lightly greased loaf tin lined with baking paper and bake in preheated oven for approx. 50 min.

Let it cool for at least 20 minutes before removing it from the tin.

***Quick Tip*** See Pro Tips below if you are after pristine presentation and would like your loaf to look just like mine on the photos.

Serve and enjoy!

Veggie loaf in a loaf tin ready for baking.

💭 Pro tips

Feel free to adjust quantities of different veggies as per your liking. Flavour of celeriac is quite pronounced and works for us but you could use less of it and add more carrots or parsnips or some other root veggies like swede or perhaps even sweet potatoes.

Don't take the loaf out of the tin straight away. It should be left to stand for at least 15 minutes before you do it and even then it will still be a bit fragile. It's ok if you don't mind it but if you're after pristine presentation it's best to let it cool down completely first (see ⬇️).

If you want the loaf that holds its shape perfectly, then only remove it from the tin once cold and even had some time in the fridge. If I want to serve it warm I then tend to put it on the baking tray and reheat it gently in the oven until warmed through. Alternatively, you can slice it and heat up individual slices either in the oven or in the microwave.

🥡 Storing

Store: Celeriac veggie loaf will keep in the fridge in the airtight container for up to 5 days.

Freeze: I wouldn't recommend freezing as it will affect it's consistency upon defrosting.

Reheat: I would recommend reheating individual slices either in the microwave or in the oven preheated to 180ºC/350ºF for about 5-10 minutes.

Celeriac veggie loaf presented simply on a board garnished with parsley.

🍴 Serving suggestions

There are so many ways to enjoy Celeriac Veggie Loaf.

You can treat it as a roast and pair it with some roast potatoes, onion gravy and array of your favourite green veggies.

We also like it simply with homemade potato wedges or polenta chips and my Polish cucumber salad (mizeria).

This veggie loaf is really nice served cold as a part of a larger spread of picky bits. Try pair it with my easy breadsticks, vegan bean and potato salad, corn ribs, veggie sausage rolls and more.

❓ FAQ

Do I need to use eggs in this recipe?

I have only ever made this particular recipe with eggs. There are ways to make it without but I have not tested them on this loaf as of yet.

If you'd like to try veggie loaf without eggs, you might like my Easy Lentil Loaf.

Could I add beans or chickpeas to this loaf for some extra plant protein?

I think it would work just fine. I would mash them a bit with a fork or in the food processor first though. It doesn't need to be a puree you can have some texture but mashing will help holding the loaf together.

Have you tried my Celeriac Veggie Loaf?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.

Celeriac veggie loaf on a board with three slices cut to show the inside.

📋 Recipe

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5 from 1 vote