Cook potatoes and celery root in a medium saucepan until soft. Drain well.

Mash potatoes in same pot. Place cooked celery root in the food processor with knife attachment. Process until finely mashed, scraping down sides. Remove any small hard pieces you might find.

Add celery root to potatoes. Add onions, eggs, and seasoning. Mix together well. Taste and adjust seasoning if necessary.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Prepare a bowl with water, a large plate with bread crumbs and sesame seeds combined, and a baking pan lined with Gefen Parchment Paper. Dip hands in water and form small balls from the potato mixture. Gently roll in bread crumb mixture and place on baking pan. Continue until potato mixture is finished.

Drizzle with oil. Bake for half an hour or until crispy. Serve hot with sauce.

To make the sauce, heat oil in a large frying pan over medium heat. Add onion and sauté until golden. Add garlic and sauté an additional minute. Add celery and continue sautéing five more minutes, stirring constantly. Slowly add flour and mix until vegetables are coated.

Pour soy milk into a two-cup measuring cup. Add wine and mix. Slowly add this to the skillet, stirring until the sauce thickens. Add seasoning and mix well. Remove from heat. Taste and adjust seasoning if necessary.