Celery, Swede & Chickpea Bake. Vegan


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

Faggots & Gravy
celery, swede and chickpea bake

Celery, Swede & Chickpea Bake

Homely vegetables, given a twist and used as a main course
2 from 1 vote
Prep Time: 15 mins
Cook Time: 35 mins
Vegetable cooking time: 35 mins
Total Time: 1 hr 25 mins
Course: Dinner, Lunch
Cuisine: English
Keyword: budget meals, cheap, cheap family recipes, easy, savoury, vegan, vegetarian
Dietary Requirements: Dairy Free, Nut Free, Vegan, Vegetarian
Other: Freezes Well
Servings: 2 people
Cost per portion 82p
Calories: 542kcal
Author: Thrifty Lesley
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  • 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


  • Got any left? Whizz it up into soup for lunch the next day
    celery, swede and chickpea soup


Nutrition Facts
Celery, Swede & Chickpea Bake
Amount Per Serving
Calories 542 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 18g113%
Sodium 945mg41%
Potassium 867mg25%
Carbohydrates 48g16%
Fiber 10g42%
Sugar 11g12%
Protein 12g24%
Vitamin A 765IU15%
Vitamin C 36mg44%
Calcium 155mg16%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. Thrifty Lesley

    Oh what a shame you didn’t like it. The texture of the vegetable part should have been moist, with the topping crispy
    I didn’t add any stock back into mine as it was moist enough with the coconut
    Perhaps I need to say in the recipe to add stock back in if it needs it

  2. Sarah Langan

    2 stars
    I’m sure this is me messing it up – but was I supposed to add the stock back in to the veg mixture? Mine was quite dry

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