Celery, Swede & Chickpea Bake. Vegan
I picked up a couple of heads of celery on yellow sticker this week. I wanted to make something main coursey with at least one of them. I had a little google and looked at Pinterest and came up with this vegan celery, swede and chickpea bake.
There was a lot about cooking celery in water for a long time on PInterest, so I decided to start there. A swede was in the fridge, so I decided to use that with the celery. It was heading towards being vegan, so I didn’t use any cheese in the topping, which I otherwise might have done
After cooking for half an hour to make the vegetables really soft, they were drained, then I added a big dollop of miso and some creamed coconut. Then topped it with a giant spring onion and parsley from the garden and some breadcrumbs. Mixed in some olive oil and baked until crispy
It was gorgeous!
Love Your Leftovers
I had a portion for dinner, then another for lunch the next day, and there was still a portion leftover. So that got whizzed up into soup for lunch the following day
Change either or both of the vegetables for something else firm, or use one firm one and shredded savoy cabbage. Got lots of runner beans in the garden? Slice them up and add those, but I wouldn’t cook those for a long time
Courgettes are surprisingly amenable to long slow cooking, but in a pan not a saucepan of water. They would work well here
Change the chickpeas to big brown or green lentils, butter beans, rinsed baked beans (or keep the sauce if you want to use it here) or other white beans
Change the miso to tomato puree. Add fish sauce, soy sauce, sweet chilli, worcester sauce or brown sauce. Not all at once! Keep tasting until you like it. Don’t forget salt and pepper if you’re experimenting
Add a dollop of curry paste or curry powder
Keep the bread as chunky lumps so they are crouton like.
Change the parsley for sage, thyme or rosemary, or a mixture. Got no fresh herbs? No problem. But do remember that dried ones are twice as strong as fresh, so use half the amount.
Add the zest of a lemon for a zingy addition
- 200 g swede 20p
- 100 g celery ⅓ a head, 20p
- 50 g creamed coconut 1 sachet, 25p, or use a tin of coconut milk
- 40 g miso paste 40p
- 100 g chickpeas ½ tin, drained, 17p
- 2 spring onions 10p
- 50 g bread 1 slice, 1p
- 10 g parsley 25p
- 2 tblsp olive oil 6p
- Peel and chop the swede into chunks about 1"/2.5cm
- Chop the celery into 1"/2.5cm pieces. Wash thoroughly, it may have grit in the stalks
- Put the vegetables in a saucepan. Add a little water and cook gently for 35 minutes. Press here for a 35 minute timer
- Drain the vegetables and keep the stock
- Add the coconut and miso.
- Add the drained chickpeas.
- Stir very well so the vegetables are coated.
- Check the seasoning and add more if it needs it
- Roughly chop the parsley, stalks as well
- Roughly chop the bread into small cubes
- Roughly chop the spring onions
- Add the olive oil
- Now you need to get the topping mixture really fine. Mulch it all down with a stick blender, a liquidiser or food processor until it is breadcrumb like
- If you don't have any of those, keep chopping until everything is really fine
- Tip the base mixture into an oven proof dish
- Spoon over the topping
- Bake at 180°C / 350°F / Gas Mark 4, for 35 minutes until the topping is browned and nicely crispy. Click here to start a 35 minute timer
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