Oven-baked celeriac cutlets (Vegan, no-oil)
A cheap, delicious and easy Vegan recipe that can be baked in the oven or cooked in a pan: these vegetable cutlets are the perfect filling for your next sandwich!
Servings Prep Time
4people 5minutes
Cook Time
20minutes
Servings Prep Time
4people 5minutes
Cook Time
20minutes
Ingredients
Instructions
  1. First, let’s wash and peel the celeriac , then cut it into slices about 5 mm/0.20 in thick. Pre-heat the oven at 200°C/400°F.
  2. Optionally, at this point you can boil, steam or put the celeriac slices in a microwave for 2 minutes, to shorten the time in the oven, but I prefer not doing it.
  3. Pour the plant-based milk into a bowl. In a second bowl close-by, add the flour, turmeric, garlic powder and salt & pepper. Mix well. Now dip each slice into the plant-based milk and then into the flour, taking care to press well into the flour to make it adhere to the surface of each slice.
  4. Now place the battered slices onto a non-stick baking sheet and bake at 200°C/400°F for about 20 minutes. At the 20th minute, switch to the grill function for the last 5 minutes in order to brown the celeriac cutlets. By now, your kitchen will be smelling SO good! The cutlets are ready when they are brown and crunchy on the outside.
  5. Alternatively, heat a generous amount of extra virgin olive oil in a non-stick pan and cook the battered celeriac slices until the surface becomes crisp. I prefer the no-oil baked version but it’s entirely up to you!
  6. To assemble the sandwich, cut each bun in half and heat them in the oven. Stuff each sandwich with lettuce leaves, the celeriac cutlets, some slices of tomato, avocado and a handful of raw purple cabbage. Add your favorite sauce and the condiments you prefer, then close the sandwich and eat it while it is still hot!
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