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Vegan celeriac mac and cheese

Name: Vegan celeriac mac and cheese
Prep time: 15 min
Cook time: PT40-45M
Total time: 55 min
Yield: Serves 4
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

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 2 Oct 24
Updated: 3 Oct 24

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.

Easy
October 2024

Test kitchen approved

Serves 4
Hands-on time 15 min. Simmering time 15-20 min, plus oven time 25 min

Discover more delicious celeriac recipes.

Nutrition: Per serving

Calories: 411kcals
Fat: 3g (0.5g saturated)
Protein: 17g
Carbohydrates: 71g (7.7g sugars)
Fibre: 12g
Salt: 1.5g

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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

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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.

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.