Made a big salad, and got lots of leftovers? No problem! Whether you are scouring for bargains on the grocery shelf, or have a glut of produce from your garden or PYO farm, these recipes are ideal to use up leftover foods in these lean times. Good for you and your pocket, the planet and local farmers, rather than buying ready-meals from big food brands and supermarkets. Cream of Celery Soup (The Simple Veganista) is made with potato, leek, fresh dill and parsley, for a creamy soup without the cream.
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!
Use vegan butters with no palm oil. Keep these recipes away from pets due to toxic ingredients (garlic, onion, leeks, chives, mushrooms, nuts, nutmeg, fresh dough etc).
The Best Vegan Stuffing (Shane & Simple) combines celery with bread, onions, vegetable broth and seasonings, for a classic side dish.