Brazilian Celeriac Moqueca – Vegan Moqueca de Salsão-Raiz

Moqueca – A Traditional Brazilian Stew
Moqueca is one of Brazil's most celebrated dishes, traditionally prepared with fish or seafood, vegetables and aromatic seasonings. Its history reflects Indigenous Brazilian cooking traditions as well as African and Portuguese culinary influences. Two particularly well-known regional variations are Moqueca Baiana from Bahia and Moqueca Capixaba from Espírito Santo. While the Bahian version typically contains coconut milk and red palm oil, the Capixaba version traditionally uses neither and often gets its colour from annatto. My Moqueca de Salsão-Raiz is a contemporary vegan interpretation inspired by Bahian flavours, with celeriac replacing the traditional seafood.

Celeriac – An Underrated Root Vegetable
Celeriac, also known as celery root or salsão-raiz in Portuguese, is a cultivated variety of Apium graveolens, the same species as stalk celery. Unlike stalk celery, it is grown for its large, knobbly, edible stem base. Its flavour is earthy, slightly nutty and pleasantly aromatic, making it an excellent ingredient for hearty vegetable dishes. Celeriac provides dietary fibre and nutrients including potassium and vitamin K. When parboiled and then cooked in coconut sauce, it becomes wonderfully tender while retaining enough structure to absorb the aromatic flavours without falling apart.

Why Parboiling Makes a Difference
Celeriac has a relatively firm texture and requires more cooking time than ingredients such as tomatoes or bell peppers. Parboiling it for approximately 8–10 minutes ensures that the pieces are partially cooked before entering the oven. This allows the celeriac to finish cooking gently in the coconut sauce while the other vegetables retain their texture. The pieces should remain slightly firm after boiling because they continue softening during baking. Draining them thoroughly is equally important, as excess water could dilute the sauce and prevent it from becoming beautifully creamy.

Coconut Milk – The Creamy Heart of Bahian-Inspired Moqueca
Coconut milk is a characteristic ingredient of Moqueca Baiana and gives the stew its rich, velvety texture. It is produced by extracting liquid from grated coconut flesh and contains varying amounts of fat depending on the product. Coconut milk is relatively rich in saturated fatty acids, so its quantity contributes significantly to the nutritional profile of the finished dish. In this recipe, 200 ml of unsweetened coconut milk creates a creamy sauce for two servings. Its gentle sweetness balances the earthy celeriac, tangy tomatoes and spicy chili, while oven-baking allows some moisture to evaporate and the flavours to become more concentrated.

Red Palm Oil – Tradition, Culture and My Alternative
Azeite de dendê, or red palm oil, is an important ingredient in Afro-Brazilian cuisine, particularly in Bahia. Its distinctive flavour and orange-red colour are characteristic of traditional dishes such as Moqueca Baiana, vatapá and acarajé. Palm oil production can raise environmental concerns, especially when plantation expansion contributes to deforestation and habitat loss, although impacts depend on sourcing and production practices. For my Via Veggie Vegan interpretation, I deliberately omit palm oil and instead use fresh turmeric and orange zest. This creates a beautiful golden-orange sauce with a different flavour profile rather than attempting to reproduce the traditional taste of dendê.

Fresh Turmeric – Golden Colour and Earthy Warmth
Turmeric is the rhizome of Curcuma longa, a plant belonging to the ginger family. Its characteristic yellow-orange colour comes largely from curcuminoids, including curcumin. Fresh turmeric has an earthy, slightly peppery flavour that complements coconut milk and root vegetables particularly well. Only a small piece is needed to give this moqueca its beautiful golden appearance. Turmeric pigments can stain fingers, chopping boards and fabrics, so handle the fresh root carefully. Although curcumin has attracted considerable scientific interest, using turmeric in everyday cooking should be appreciated primarily for its culinary qualities rather than regarded as a medical treatment.

Orange Zest and Lime – Two Citrus Fruits, Two Different Roles
Orange zest and lime juice contribute different but complementary flavours to this dish. The coloured outer peel of an orange contains aromatic oils that provide a bright, fragrant citrus note without adding much sweetness. Grate only a small amount of the outer peel and avoid the bitter white pith. Choose an orange with peel suitable for culinary use and wash it thoroughly. Fresh lime juice, added after cooking, introduces acidity that balances the richness of the coconut milk and brightens the vegetables. Adding the lime at the end helps preserve its fresh flavour and prevents the citrus notes from becoming muted during oven-baking.

Coriander – A Fresh Finish with Brazilian Connections
Fresh coriander, known as coentro in Portuguese, is used in various regional Brazilian cuisines, particularly in northeastern Brazil. Its distinctive citrusy, herbal aroma pairs beautifully with coconut milk, tomatoes, peppers and lime. Coriander leaves contain aromatic compounds that are best appreciated when the herb is added shortly before serving rather than cooked for a long time. Individual reactions to coriander vary considerably, with some people perceiving its flavour as soapy due partly to genetic differences in smell perception. Fortunately, I'm firmly on Team Coriander! For this moqueca, a generous handful of freshly chopped leaves provides the perfect contrast to the creamy golden sauce.

Tomatoes, Bell Pepper and Chili – Colour, Sweetness and Heat
Tomatoes, red bell pepper and fresh chili create a colourful, aromatic vegetable base for this moqueca. Tomatoes contribute natural acidity, savoury flavour and lycopene, the carotenoid responsible for much of their red colour. Red bell peppers provide sweetness, vitamin C and additional carotenoid pigments. Chili contains capsaicinoids, which produce the familiar sensation of heat. Their intensity varies considerably between varieties, so the amount can be adjusted to personal preference. Together with onion and garlic, these vegetables create a balanced combination of sweetness, acidity, savouriness and moderate heat that complements the mild, earthy celeriac.

Zero Waste – One Celeriac, Several Culinary Adventures
A whole celeriac often provides more than the 350 g required for this recipe, making it perfect for planning several plant-based meals. The remaining root can be roasted, mashed, added to soups or transformed into another creative main dish. Thoroughly washed, suitable peels and trimmings can be collected for homemade vegetable stock, while fresh, edible celeriac leaves can be used sparingly to flavour soups. Store unused cut celeriac in an airtight container in the refrigerator and use it within a few days. Leftover moqueca should be cooled promptly, refrigerated and ideally enjoyed within two to three days. For more inspiration, simply search for celeriac on Via Veggie Vegan. One vegetable, countless possibilities – and absolutely no reason to waste a delicious ingredient!