Vegan Seared Tempeh with Celeriac Purée & Wild Mushrooms

Vegan Food & Living may earn commission from the links on this page, but we only ever share brands that we love and trust.

Vegan Seared Tempeh with Celeriac Purée & Wild Mushrooms

This vegan seared tempeh with celeriac purée and wild mushrooms dish includes smoky tempeh and earthy wild mushrooms.

It’s paired perfectly with sweet and smooth celeriac purée to create a simple but delicious main course.

Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!

If you’ve got guests you want to impress, this dish wins hands down in our eyes.

Celeriac and wild mushrooms are kings of the plant-based world – put them together with some seared tempeh and you have a meal that’s packed with protein, nutrients and a rich, umami flavour.

Is celeriac healthier than potato?

Whilst you can, of course, use puréed potato with this dish, celeriac has an earthier, nuttier flavour and even more goodness.

Celeriac is lower in carbs than potato and higher in vitamin B6 and vitamin C.

This versatile root vegetable is a variety of celery and can be roasted, mashed, grated raw or puréed.

What is tempeh?

Once you’ve nailed cooking tofu, tempeh might just be your next foray into plant-based cooking. Made from fermented soya beans, it’s packed with protein and super beneficial for your gut.

Tempeh has a nutty flavour and can be marinated with whatever you like to suit your chosen dish. Seal the flavour by grilling, frying or baking in the oven.

It’s a brilliant meat replacement and can even be crumbled into dishes as a mince alternative.

Top tip: Get ahead by making the pureé up to 2 days ahead and store in the fridge. Reheat gently until piping hot before serving.

Total Time: 45 minutes

Prep Time: 15 minutes

Cook Time: 30 minutes

Calories: 242

Servings: 1


Total Time: 45 minutes

Calories: 242

Servings: 1




(Servings: 1)

  • 1 1 small celeriac, diced
  • 4 4 banana shallots
  • 4 4 cloves of garlic
  • 1 1 tsp Bouillon powder
  • 1 1 tbsp dairy-free butter
  • 3 3 tbsp unsweetened dairy-free milk
  • 1 1 tbsp olive oil
  • 200 200 g tempeh rashers
  • 250 250 g wild mushrooms
  • 1 1 tbsp fresh tarragon, chopped
  • sea salt and black pepper, to taste


  1. Place the chopped celeriac in a saucepan and cover with water. Add the bouillon and a pinch of salt and bring to a boil. Simmer until very soft, drain and set aside.
  2. Heat a splash of oil in a frying pan and add the shallots and garlic with a pinch of salt. Fry gently for a few minutes or until soft. Add these to the cooked celeriac along with the non-dairy butter and soya milk before seasoning well. Pureé with a hand blender until smooth and keep warm while you make the rest.
  3. Heat a griddle pan until very hot and brush the tempeh rashers with a little oil. Sear them on all sides until piping hot and lightly caramelised.
  4. Heat another splash of oil in the frying pan and add the wild mushrooms. Cook over high heat, stirring until cooked through. Season well and add the tarragon.
  5. Divide the celeriac between 4 plates or bowls. Top with the tempeh and scatter over the mushrooms. Drizzle over any pan juices before serving. Add rocket or watercress, if you like.

Each 318g serving provides: Fat 13g, Saturates 2.9g, Sugars 4.6g, Salt 1.1g


Tempeh-ted for more? Discover the best vegan tempeh recipes!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

We use cookies to give you a better experience on By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it