Celery: Vegan Cooking Guide
Celery is one of the classic flavour trinity ingredients (with onion and carrot) that starts soups, stews and stocks. Raw, it's crisp and slightly bitter; cooked, it becomes mild and adds body to a dish. The leaves are more flavourful than the stalks and should be treated like a herb.
How to Use Celery
Dice finely for the base of soups and stews. Slice diagonally for stir-fries. Eat raw with nut butters or hummus as a snack. Add leaves to salads or use as a garnish.
Nutrition
Extremely low in calories; contains apigenin and other anti-inflammatory flavonoids; provides vitamin K and potassium.
Chef's Tips
- Celery goes limp quickly once cut - wrap in damp kitchen paper and store in the fridge.
- The stronger-flavoured innermost pale yellow stalks (the heart) are the sweetest - use raw in salads.
- Don't discard celery that's gone soft - it's perfect for stocks and soups where texture doesn't matter.
→ Find the best substitutes for celery
Vegan Recipes Using Celery
Learn to cook with celery on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
Explore the course Browse all UK ingredients