Vegan celeriac mac and cheese

Portion size: Serves 4
Hands-on time 15 min. Simmering time 15-20 min, plus oven time 25 min
Difficulty: easy

Dairy-free

Freezable

Vegan

Emily Gussin

Food producer and sustainability lead, delicious.

Save

Puréed celeriac makes a rich, silky sauce for this vegan mac and cheese-style pasta bake. A porcini crumb boosts the umami and nutritional yeast adds a subtle cheesy note. Make it for the vegans in your life… but warn them you’ll be joining in!

Discover more delicious celeriac recipes.

Join Extradelicious to unlock Cook Mode

Ingredients

1 medium celeriac (500-600g), peeled and cut into 1.5cm chunks
600ml vegetable stock
350g dried macaroni
3 garlic cloves, crushed
2 tbsp nutritional yeast flakes
1 tsp dijon mustard
1 tsp smoked paprika
50ml dry white wine (check it’s vegan, if it needs to be)
15g dried porcini mushrooms, whizzed to a crumb, or1 heaped tsp porcini powder
20g panko breadcrumbs

Join Extradelicious to unlock Cook Mode

Method

Put the celeriac and stock in a saucepan, cover and bring to a simmer. Cook for 15-20 minutes until completely soft.
Meanwhile, bring a large pan of salted water to the boil. Add the macaroni and cook for 1 minute less than the pack instructions (or until just al dente), then drain.
Heat the oven to 200°C/180°C fan/gas 6. Transfer the celeriac and stock to a blender, then add the garlic, nutritional yeast, mustard, ½ tsp smoked paprika and the wine. Whizz to a smooth, creamy sauce, adding a splash more water if it’s very thick. Season with salt and pepper. Stir into the drained macaroni, then transfer to an oven dish.
Recipe continues after advertising adslot-recipe-4
Mix the whizzed porcini, breadcrumbs and remaining ½ tsp smoked paprika with a pinch of salt and pepper, then scatter the mixture over the macaroni. Bake for 25 minutes or until golden on top. Serve with a simple green salad, if you like.