celeriac lasagna w/ pesto, creamed peas, tofu ricotta + mushrooms

comment 1
celeriac / kale / meals / mushrooms / noodles + pasta

celeriac! i’ve had lots of lasagnas and cannelloni using potato in place of pasta, and they are delicious (notably at Grub in vancouver. they do it a lot but they do it so well). i decided to mess around with some celeriac because it’s always staring me down at the grocery store.

it’s good! so is this lasagna. very subtle, rich flavours. really good, feels fancy. there are a lot of components so feel free to sub in things you can buy (pesto, tofu ricotta) if you’re looking for less work. it all takes a while but it’s worth it, also all of the components can be made ahead of time if you want to spread out the workload.



2 bulbs celeriac

cut all the outside off and slice as thinly as you can manage. blanch in a pot of salted boiling water then rinse and soak in cold water until ready to use.


  • 1 c. green peas (i used frozen)
  • 1/2 c. raw cashews, soaked for alteast a couple hours
  • 2 tbsp olive oil
  • zest of 1 lemon
  • black pepper and salt to taste

get a small pot of water boiling and cook peas for a couple minutes until bright green, then drain. blend it all up (minus the soaking liquid). if it’s too thick, add a bit of water tbsp at a time.


  • 1/2 block firm tofu
  • 2 tsp garlic powder
  • 1 pinch red pepper flakes
  • 2 tsp braggs
  • squeeze of lemon
  • 3 tbsp chopped flatleaf parsley
  • 1 tbsp nutritional yeast

squeeze all the liquid out of the tofu then crumble. combine all ingredients in a bowl.


  • oil
  • 12  mushrooms, sliced
  • 3 c. chopped lacinato kale
  • 5 cloves garlic, minced

saute mushrooms with a pinch of salt in a couple tbsp of oil until nicely browned. add half the garlic and cook for another minute. remove from pan and put aside. add more oil and cook the kale with the remaining garlic until wilted. take off heat.


you probably need about 3/4 c. pesto for this recipe, the recipe below makes more but then you have tasty pesto hanging around.

  • 1 c. basil
  • 3/4 c. walnuts
  • 4 cloves garlic
  • 1 tsp balsamic vinegar
  • 2 tbsp nutritional yeast
  • 1/3 c. olive oil

blend it all up!


  • 2 tbsp earth balance
  • 3 tbsp flour
  • 1 c. unsweetened almond milk (or whatever milk you like)
  • 1/2 c. broth
  • 3 tbsp nutritional yeast
  • 1 tsp balsamic vinegar
  • pinch of salt

make a roux by heating the earth balance in small saucepan then adding the flour. whisk until combined and clumpy and cook for a minute. slowly add milk, whisking between additions. add remaining ingredients, whisk occasionally and cook for another 5 minutes until thick but not boiling.


preheat the oven to 400. in an oiled baking dish,lay slices of celeriac to make a layer (it’s ok if there are little spaces). gently spread a layer of the pea mixture then top with the sautéed kale. top with another layer of celeriac. gently spread a layer of pesto then top with tofu ricotta. add another layer of celeriac then spread the béchamel and top with the mushrooms. top with one last layer of celeriac, drizzle with oil and season lightly with salt and pepper. cover with foil and bake for 20 minutes. remove foil and bake for an additional 20-25 minutes.


The Author

vegan foods!

1 Comment

  1. Pingback: AN ANNIVERSARY: pesto pappardelle with asparagus + mushrooms | go eat a food

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