Fool-Proof Vegan 'Beef' & Red Wine Chunks with Creamy Celery Root Mash: An Impressive Plant-Based Meal

il y a 2 semaines

Tired of the same old vegan mains for holidays or special gatherings? Look no further! This incredible recipe for Soya Chunks in a Rich Red Wine Sauce with a side of Creamy Celery Root Mash and a vibrant Asparagus Salad is a showstopper that will impress even the most skeptical palates. Crafted by abillion user lukasser, this dish has a reputation for being so deliciously meaty in flavor and texture that non-vegan friends "couldn't believe it wasn't meat"! It's the perfect plant-based answer to traditional roasts, offering a deeply savory, hearty, and satisfying experience.

This recipe is ideal for those seeking a dairy-free, egg-free, and cholesterol-free main dish that feels gourmet yet is surprisingly straightforward to prepare. Whether you're planning an Easter feast, a festive Christmas dinner, or simply want an impressive vegan meal for a crowd (it serves around 10!), this rich and flavorful creation delivers. Get ready to transform humble soya chunks into a culinary masterpiece that will leave everyone asking for seconds!

Ingredients

For the Soya Chunks in Red Wine Sauce

500g Soya Chunks (dried)
300 ml Red Wine (for marinade)
6 tablespoons Olive Oil (for marinade)
4 tablespoons Soya Sauce
4 tablespoons Vegan Worcester Sauce (ensure it's certified vegan)
2 tablespoons Tomato Paste (for marinade)
1 teaspoon Black Pepper
2 teaspoons Dried Thyme
Additional Olive Oil for roasting
1-2 large Onions, stripped (sliced)
2 tablespoons additional Tomato Paste (for sauce)
Remaining Red Wine from the bottle (after marinade use)
Salt to taste

For the Creamy Celery Root Mash

2 large Celeriac (Celery Root)
2 tablespoons Margarine or Vegan Butter
A splash of Oat Milk (or other plant milk)
Pinch of Nutmeg (muscat)
Salt and Black Pepper to taste
Fresh Parsley, chopped (for garnish)

For the Roasted Asparagus Salad

Reserved quarter of Celeriac from mash, cubed very small
2-3 Carrots, cubed very small
Olive Oil for roasting
1 bunch Asparagus, cut into pieces
2-3 Spring Onions, chopped
1 Apple, diced
1 tablespoon Maple Syrup
Pinch of Chili Flakes

Equipment

Large Pot
Large Pan or Skillet
Potato Masher or Blender
Mixing Bowl
Baking Sheet (optional, for roasting veggies for salad)

Instructions

Preparing the Soya Chunks

Cook Soya Chunks: Bring a pot of salted water to a boil. Add the soya chunks and cook them according to package directions until tender. Drain well.
Prepare Marinade: While the soya chunks are still hot, combine 300 ml red wine, 6 tablespoons olive oil, 4 tablespoons soya sauce, 4 tablespoons vegan Worcester sauce, 2 tablespoons tomato paste, 1 teaspoon black pepper, and 2 teaspoons dried thyme in a bowl.
Marinate Soya Chunks: Add the hot, drained soya chunks to the marinade. Press the chunks before marinating (and ideally while still hot) to help them absorb the flavors better. Ensure they are fully submerged. Cover and refrigerate overnight for best results.
Roast Soya Chunks: On the day of serving, heat some olive oil in a large pan over medium-high heat. Remove the marinated soya chunks from the sauce (reserve the marinade). Roast the soya chunks in the pan until they achieve a nice brown color, then remove them and set aside.
Build the Sauce: In the same pan, add the stripped onions and roast them until they turn golden brown. Stir in 2 additional tablespoons of tomato paste and then pour in the reserved marinade and any remaining red wine from the bottle. Mix everything well.
Braise: Return the roasted soya chunks to the pan, ensuring they are coated in the sauce. Bring to a gentle simmer, then reduce heat to low, cover, and let it braise for approximately 30 minutes, allowing the flavors to meld and the chunks to become tender and rich. Season with salt to taste.

Making the Creamy Celery Root Mash

Prepare Celeriac: Peel the celeriac. Cut off about a quarter of one celeriac and set it aside for the salad. Cube the remaining celeriac.
Cook Celeriac: Place the cubed celeriac in a pot of lightly salted water. Bring to a boil and cook for about 10 minutes, or until very soft.
Mash: Drain the cooked celeriac thoroughly. Add 2 tablespoons of margarine or vegan butter and a splash of oat milk. Mash everything with a potato masher until smooth and creamy. For an even silkier texture, you can use a blender.
Season: Season the mash with a little nutmeg, salt, and black pepper to taste. Stir in fresh parsley just before serving.

Assembling the Roasted Asparagus Salad

Roast Root Vegetables: Cube the reserved celeriac and carrots into very small pieces. Toss them with a little olive oil and roast in a pan or on a baking sheet until tender and slightly caramelized.
Add Asparagus: Add the cut asparagus to the roasting pan and continue to roast until crisp-tender (around 5-7 minutes, depending on thickness).
Combine Salad Ingredients: In a bowl, combine the roasted celeriac, carrots, and asparagus with the chopped spring onions and diced apple.
Dress Salad: Drizzle with maple syrup and sprinkle with chili flakes. Toss gently to combine all the flavors.

Serving Suggestions

To serve, arrange a generous portion of the creamy celery root mash on each plate. Spoon the rich red wine soya chunks alongside, ensuring plenty of the luscious sauce. Finally, add a vibrant serving of the roasted asparagus salad. Garnish with a few leftover fresh spring onions for a pop of color and freshness. Watch as your guests are delightfully surprised by this hearty and delicious plant-based showstopper!

Impressive Vegan Soya Chunks in Red Wine Sauce with Creamy Celery Root Mash and Asparagus Salad A close-up of the rich and hearty vegan soya chunks in red wine sauce, served with creamy celery root mash and vibrant asparagus salad.

Full Plate of Vegan Soya Chunks Dinner with Sides A beautifully plated full meal featuring the vegan soya chunks in red wine sauce, complemented by the creamy celery root mash and fresh asparagus salad, perfect for a festive occasion.

Variations and Pro Tips

Make it Gluten-Free: Ensure your soya chunks, soya sauce (use tamari), and vegan Worcester sauce are certified gluten-free.
Flavor Boost: For an even deeper umami, consider adding a dried porcini mushroom or two to the soya chunk braise. Rehydrate them first and add the soaking liquid too!
Speedy Version: If you don't have overnight for marinating, a minimum of 2-3 hours will still yield good flavor, though overnight is ideal for maximum absorption.
Veggie Swaps: The asparagus salad is versatile! Feel free to substitute with green beans, broccoli florets, or even bell peppers for the roasted component. For the mash, parsnips or sweet potatoes can be added for a different flavor profile.
Serving Size Adjustment: This recipe serves 10 generously. Easily halve the ingredients for a smaller gathering.
Wine Choice: Use a good quality dry red wine you would enjoy drinking, as its flavor will concentrate in the sauce. Avoid cooking wines that often contain added salt.

Ready to impress your friends and family? Give this recipe a try! We'd love to see your creations and hear what you think. Share your photos and reviews on abillion!

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