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Wakey wakey! Breakfast RECIPES

Set yourself up for the rest of the day with a healthy and hearty jump start…

Potato, celeriac, onion seed and thyme rostis with HP gravy

By Chantelle Nicholson

Serves 4 | Prep 20 mins | Cook 20 mins | Calories 397 (per serving)

2 large floury potatoes, peeled and grated

250g (9oz) celeriac, peeled – 100g (3½oz)

finely grated, 150g (5oz) roughly diced

½ an onion, peeled and finely grated

1 tsp table salt

70g (2½oz) dairy-free butter

100ml (3½fl oz) dairy-free milk

1 tbsp onion seeds

¼ bunch of thyme, leaves picked

freshly milled black pepper

2 tbsp vegetable oil


250ml (9fl oz) roasted vegetable stock

3 tbsp HP Sauce

1 Put the potato, grated celeriac and onion in a large bowl. Mix in the salt and leave to sit for 10 minutes.

2 While the mix is salting, heat 30g (1oz) butter in a medium saucepan. Add the diced celeriac to the pan and season well. Cook over a moderate-high heat until the celeriac is a dark golden colour and cooked through. Add the milk and cook for a further 3 minutes. Transfer the mix to a blender and blitz to a smooth purée. Keep warm.

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About Vegan Food & Living Magazine

Looking for some al fresco recipes to make your vegan barbecues and picnics more exciting this summer? Look no further than the August issue of Vegan Food & Living as we have ideas for burgers salads, quiche and beyond. Also this issue we share the best dishes to cook up on a camp fire, reveal how you can get involved in World Plant Milk Day 2018, share 23 remarkable facts about honeybees and why you shouldn't eat honey, plus how you can put together nature's best first aid kit.