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!