A touch of Michelin-starred cuisine is blowing across the blog today. In just 45 minutes, we conjure up a creamy miso and celery puree with an elegant red wine sauce, topped with a fine vegan steak. The festive roast, for example at Christmas, or the simple vegan meatballs from the Swedish furniture store could just as easily sit on top of the puree as a source of protein. There should be no limits to your preferences here. Simply add whatever you have in the fridge or what you’re craving.
The celeriac puree is not only super creamy thanks to the plant-based cream and butter, but also has a very special umami flavour thanks to the hint of miso paste. The red wine sauce is first boiled down for a long time, then passed through a sieve and finally thickened with a little starch. The result is a slightly thick sauce with an incredibly intense flavour. This is probably what you get if you watch too much ‘The Taste’ and documentaries about high cuisine. But the two or three extra steps are worth it, I promise!
Vegan Steak on Miso Celeriac Puree with Red Wine Sauce
Ingredients
Steaks
- 2 vegan steaks
- Cranberry jelly, optional
Miso Celeriac Puree
- 450 g celeriac
- 1/2 onion
- 250 ml vegan cream
- 50 g vegan butter, cold
- 1 tsp miso paste, light
- salt + pepper
- neutral vegetable oil
Red Wine Sauce
- 1/2 onion
- 200 ml red wine, dry
- 150 ml vegetable stock
- 1 tsp soy sauce
- 1 tbsp sugar
- 1 sprig thyme
- 1 sprig rosemary
- 1 tsp cornflour
- salt + pepper
- neutral vegetable oil
Preparation
Miso Celeriac Puree
- 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.
Red Wine Sauce
- 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.
Steaks
- 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.
Song of the recipe:
Relaxed music for cooking by Dev Hynes with his project Blood Orange.
(Would you like to listen to all the songs for the recipe? Find them collected in one playlist here)
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