Prepare the Celeriac: Peel the celeriac and slice it into ¼-inch thick rounds. If the slices are large, you can cut them in half to make smaller pieces. Bring a pot of salted water to a boil and blanch the celeriac slices for 4-5 minutes, or until slightly tender.

Make the Batter: In a shallow bowl, whisk together the gram flour (or plain flour), water, soy sauce, and black pepper until smooth. This will be the batter that helps the breadcrumbs stick to the celeriac.

Prepare the Coating: In a separate shallow dish, mix the plain flour with the salt. In another dish, place the breadcrumbs.

Coat the Celeriac: Dredge each celeriac slice first in the flour mixture, then dip it into the batter, and finally coat it thoroughly with the breadcrumbs. Press the breadcrumbs onto the celeriac to ensure an even coating.

Heat the Oil: Heat the sunflower oil in a large frying pan over medium-high heat. You want the oil to be hot enough for frying but not smoking (around 350°F or 180°C if using a thermometer).

Fry the Schnitzel: Carefully place the coated celeriac slices into the hot oil. Fry in batches, if necessary, to avoid overcrowding the pan. Fry each side for 3-4 minutes, or until golden brown and crispy.

Serve: Serve the vegan schnitzel hot, with a squeeze of fresh lemon juice. Pair it with a simple potato salad and a green salad for a complete meal.