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.
A common celery allergy is serious, so always check before serving. 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).
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, here are nice plant-based recipes to try it, beyond serving on a bed of lettuce with a tomato!
Vegan Linguine Pasta Salad (Short Girl, Tall Order) includes celery and red onion, with fresh heirloom tomatoes and seeds and spices. Ideal for an outdoor BBQ or just a filling summer snack.
The Best Vegan Stuffing (Shane & Simple) combines celery with bread, onions, vegetable broth and seasonings, for a classic side dish.
Super Greens Vegetable Soup (Crowded Kitchen) includes celery and lots of other goodies. Think leeks, courgettes, green beans, herbs and leafy greens. A perfect dinner on cold nights. The same bloggers’ Easy Lentil Vegetable Soup has celery, along with carrot, courgette, potato, onion, garlic and Swiss chard.