Finely dice the onion. Heat a pan with a dash of vegetable oil over a medium heat. Sauté the diced onion until translucent. Peel the celeriac and cut into cubes approx. 3 cm thick. Add the cream, bring everything to the boil once and simmer over a low heat with the lid on for approx. 25 - 30 minutes until soft.

Pour half of the liquid from the purée through a sieve and reserve. Add the miso paste and vegan butter to the celeriac and puree everything. Gradually add the cooking liquid until the puree has the desired creamy consistency. Season to taste with salt and pepper and keep warm.

Finely dice the onion. Heat a pan with a dash of vegetable oil over a medium heat. Sauté the diced onion until translucent. Increase the temperature slightly, add the sugar and allow to caramelise a little. Deglaze with the red wine and soy sauce. Add the thyme and rosemary, bring to the boil and reduce the liquid by about half. Add the vegetable stock and simmer over a low heat for a further 10 minutes.

Remove the herbs and puree the sauce. Flavour with salt and pepper. Pass through a fine sieve if desired. Dissolve the cornflour in a little cold water, stir into the sauce and bring to the boil again briefly to thicken. Keep warm.

Brown the vegan steaks on both sides with a dash of vegetable oil. Serve with the celeriac puree, red wine sauce and a few dollops of cranberry jelly. Serve with some cooked green vegetables, e.g. beans, broccoli or Brussels sprouts.