Celery Root Philly Cheesesteak Chalupa

Ingredients

• 1.5 celery root (Source specifies 1–2 celery roots; clean, peel, thinly slice with a mandolin, then chop into small squares.)
• 2 tsp smoked paprika (For the celery-root marinade.)
• 2 tbsp lemon juice (For the celery-root marinade.)
• 3 tbsp avocado oil (For the marinade; additional oil may be needed for grilling.)
• 2 tbsp tamari (For the celery-root marinade.)
• 2 tbsp Festivalbroth (Name preserved from the source; use the author's broth product or a savory vegetable broth.)
• 2 tbsp Worcestershire sauce (For the marinade. Use a vegan Worcestershire sauce if keeping the recipe vegan.)
• 3 tsp garlic powder (For the celery-root marinade.)
• 3 tsp onion powder (For the celery-root marinade.)
• 0.5 tsp dried rosemary (For the celery-root marinade.)
• 1 tsp black pepper (For the celery-root marinade.)
• salt (To taste, for the celery-root marinade.)
• 8 oz silken tofu (Organic silken tofu, for the vegan cheese sauce.)
• 3 tsp tomato sauce (For the cheese sauce.)
• 1.5 tbsp nutritional yeast (For the cheese sauce.)
• 2 tsp Dijo mustard (Name preserved from the source; likely Dijon-style mustard.)
• 2 tsp onion (The source lists onion; use finely minced onion for blending into the sauce.)
• 2 tsp garlic (The source lists garlic; use finely minced garlic for blending into the sauce.)
• 1 tsp turmeric (For the cheese sauce.)
• 1 tsp miso (For the cheese sauce.)
• 2 tsp smoked paprika (For the cheese sauce.)
• 2 tsp apple cider (Wording preserved from the source; use apple cider or apple cider vinegar according to the author's intended version.)
• salt (To taste, for the cheese sauce.)
• 1 tbsp Worcestershire sauce (Added to the celery root after it is charred; use vegan Worcestershire sauce if needed.)
• avocado oil (A little, for grilling the marinated celery root in the cast-iron pan.)
• chalupa shells or taco shells (The source says “Culpa or tacos”; quantity not specified.)
• onions (Grilled or sautéed until nicely charred; quantity not specified.)
• sweet peppers (Grilled or sautéed until nicely charred; quantity not specified.)

Steps

1. 1

   Clean and peel the celery root. Trim away the rough outer skin and rinse off any remaining dirt.

2. 2

   Use a mandolin to slice the peeled celery root into thin slices. Stack the slices and chop them into small squares to mimic chopped steak.

3. 3

   In a bowl, mix the smoked paprika, lemon juice, avocado oil, tamari, Festivalbroth, 2 tablespoons Worcestershire sauce, garlic powder, onion powder, dried rosemary, black pepper, and salt to taste.

4. 4

   Add the chopped celery root to the marinade and toss thoroughly so all pieces are coated. Marinate for 1–2 hours maximum.

5. 5

   While the celery root marinates, heat a skillet or griddle over medium-high heat. Add the onions and sweet peppers and sauté until visibly charred and softened.

6. 6

   Remove the charred onions and peppers from the pan and set them aside.

7. 7

   Heat a cast-iron pan over medium-high heat and add a little avocado oil. Add the marinated celery root in an even layer, working in batches if necessary to avoid crowding.

8. 8

   Grill or sauté the celery root until browned and charred in places, stirring occasionally so the pieces cook evenly.

9. 9

   Turn the heat down. Add the additional 1 tablespoon Worcestershire sauce to the pan and mix it through the charred celery root.

10. 10

    Add the silken tofu, tomato sauce, nutritional yeast, mustard, onion, garlic, turmeric, miso, smoked paprika, apple cider, and salt to taste to a blender. Blend until completely smooth and silky.

11. 11

    If desired, transfer the blended cheese sauce to a saucepan and warm it over low heat for a few minutes, stirring gently. Do not boil; it should be warm and pourable.

12. 12

    Build each chalupa or taco with the charred celery-root filling, vegan cheese sauce, grilled onions, and grilled sweet peppers. Serve immediately while the shells are crisp.

Notes

The source uses the spellings “Cheeze Whiz,” “Festivalbroth,” “Dijo mustard,” and “Culpa”; these names and the ambiguity around “apple cider” have been preserved in the ingredient notes. The recipe specifies marinating the celery root for no more than 1–2 hours. Use vegan Worcestershire sauce to keep the dish fully plant-based.

Nutrition per serving

• main
• vegan
• plant-based
• American
• tacos
• chalupa
• cast-iron
• charred