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Close up of celeriac veggie loaf.
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5 from 1 vote

Celeriac Veggie Loaf

This impressive Celeriac Veggie Loaf is filling, delicious and simple to make too. Perfect vegetarian centrepiece for any occasion.
Course Buffet, Main Course, Picnic Food
Cuisine Polish
Keyword celeriac veggie loaf, vegetable loaf, veggie loaf
Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings 10 slices
Calories 213kcal
Author Jo Allison

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 tablespoon dried mixed herbs
  • 15 g fresh parsley see notes

Instructions

  • 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.
    1 medium celeriac, 1 parsnip, 3 carrots, 2 broccoli stalks
  • Grate cooked veggies on a coarse/large side of the grater and set aside.
  • Put dried mushrooms in a small dish and pour over just enough boiling water to cover them (roughly ⅓ cup). Set aside.
    15 g dried mushrooms (wild or porcini)
  • 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.
    100 g unsalted vegan butter, 1 onion
  • Add grated vegetables and mixed herbs and fry together with onion for approx 15 min.
    1 tablespoon dried mixed herbs
  • 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.
    4 large eggs, 45 g breadcrumbs, 15 g fresh parsley
  • 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!

Notes

  • Nutritional information is approximate, per slice (based on the loaf being cut into 10 slices) and should be treated as a rough guideline only. 
  • Broccoli stalks can be substituted with another carrot or parsnip. 
  • Dried mushrooms can be substituted with 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 liquor but could substitute it with some mushroom stock instead. Kallo in the UK have delicious mushroom flavoured stock cubes, alternatively vegan worcestershire sauce would add some nice flavour too. 
  • Fresh parsley can be swapped for fresh dill or left out completely. 
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.

Nutrition

Calories: 213kcal | Carbohydrates: 25g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 244mg | Potassium: 785mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4045IU | Vitamin C: 120mg | Calcium: 128mg | Iron: 2mg