1 whole celeriac, peeled
3 tbsp white miso
1 tbsp vegetable oil
¼ red cabbage, finely sliced
¼ savoy cabbage, finely sliced
2 tbsp soy sauce
1 tbsp maple syrup
2 tsp cider vinegar
½ tsp Chinese 5 spice
1 tsp white miso
4 vegan Brioche buns
Handful of rocket
1 tbsp Laogonma Chinese crispy chilli (optional, but incredible)
Fire up your charcoal grill until it reaches about 180c and roast the celeriac in tin foil over an indirect heat for about 1.5 hours until it has softened throughout.
In the meantime, make the slaw. Whisk together the dressing ingredients until thoroughly mixed and toss through the finely sliced cabbages.
When the celeriac has cooked, increase the heat of the barbecue to a searing temperature and set it up for direct cooking. Slice the celeriac into thick steaks and glaze with the remaining marinade. Grill on each side until crispy all over.
Grill the brioche bun and assemble with the chilli, rocket and your favourite condiments.
Mix together the white miso and vegetable oil and smother it all over the whole celeriac, saving a little bit of extra marinade for later. Wrap it in tin foil and allow to sit for at least 2 hours.