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  • Prep-time: / Ready In:
  • Makes 4 plates

Celeriac has a meaty texture and neutral flavor, which makes it ideal for cutting into steaks that absorb your favorite seasonings. In this recipe, the steaks are brushed in lime juice and sprinkled with savory Southwest spices for a plant-based carne asada plate. Each perfectly golden medallion is laid on a bed of hearty quinoa that’s studded with beans, red onion, and jalapeño to create the perfect blend of Tex-Mex ingredients. Orange does double duty in this satisfying recipe: First, by infusing the entire dish with a citrus vinaigrette, and second by topping the quinoa base with juicy slices to contrast the medley of spicy flavors traditional carne asada is known for. Top each serving with fresh cilantro and a dash of hot sauce if you like extra heat!

For more veggie steak dinners, check out these tasty ideas:


  • 1½ cups dry tricolor quinoa
  • 1 15-oz. can no-salt-added black beans, rinsed and drained (1½ cups)
  • 3 oranges, peeled and sliced
  • ¾ cup slivered red onion
  • ½ cup coarsely chopped fresh cilantro
  • 1 fresh jalapeño chile, seeded and thinly sliced
  • 1 celeriac root, peeled and cut into four or five ¾- to 1-inch steaks
  • 3 tablespoons lime juice
  • ½ teaspoon salt-free Southwest seasoning blend
  • ½ cup orange juice
  • 2 teaspoons Dijon mustard
  • 1 clove garlic, minced
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon freshly ground black pepper


  1. Prepare quinoa according to package directions; let cool. Stir in beans, orange slices, onion, cilantro, and jalapeño.
  2. Meanwhile, mix together 1 tablespoon lime juice with 1 tablespoon water. Brush celeriac steaks with lime mixture and sprinkle steaks with Southwest seasoning. Grill, covered, over medium heat 8 to 10 minutes or until tender and browned, turning once.
  3. For Orange Vinaigrette, in a small bowl whisk together orange juice, the remaining 2 tablespoons lime juice, the Dijon mustard, garlic, sea salt, and freshly ground black pepper.
  4. Arrange quinoa and steaks on plates. Drizzle with Orange Vinaigrette.

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Ellen Boeke

Ellen Boeke has more than 25 years of experience as a recipe developer and food editor. She holds Bachelor’s of Science degrees in consumer food science and journalism from Iowa State University and attended Le Cordon Bleu in Paris, France. Find her on LinkedIn.

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