Vegan “Plain” Stuffed Celery Lángos

Peel the celery root, cut it into equal cubes, and boil 200 g until tender. Let it cool completely. Squeeze out any excess water, then blend it until smooth.

Add the millet flour, psyllium husk, salt, and nutritional yeast flakes. Work the ingredients together until well combined.

Let the resulting dough rest for 10-15 minutes.

Meanwhile, grate the Plain cheese. Place 30 g of the cheese into the center of the dough ball, seal the dough around it carefully, and gently flatten it using a rolling pin or your hands. Fry in a pan lightly misted with olive oil spray until both sides are golden brown. Once ready, spread with the Vegan crema (previously mixed with salt and garlic powder) and sprinkle the remaining vegan Plain on top.