First used as food in Italy back in the 1500s, celery is a popular salad vegetable, but also is good cooked or pureed. It’s also a popular ingredient to make ‘vegan tuna’, by combining with salt, mashed tinned chickpeas and vegan mayo. Native to the Mediterranean, a common celery allergy is serious, so always check before serving. Here are some nice plant-based recipes to try it, beyond serving on a bed of lettuce with a tomato!
Cream of Celery Soup (The Simple Veganista) is made with potato, leek, fresh dill and parsley, for a creamy soup without the cream.
Chickpea Vegetable Chowder (Running on Real Food) is made with celery, carrots and potato. It’s a big hearty thick soup, ready in 30 minutes and packed with protein.
Celery Root & Cauliflower Puree (Full of Plants) is a lovely alternative to mashed potato. The base contains shallots and garlic, and the cauliflower gives the creamy texture, and helps to reduce the strong taste of celery.
The Best Vegan Stuffing (Shane & Simple) combines celery with bread, onions, vegetable broth and seasonings, for a classic side dish.