The easiest way to sneak more celery into your meals is to build it into the base of soups and stews, dice it raw into crunchy salads, blend a rib into green smoothies, and serve the stalks with a creamy dip. Celery is 95% water, rich in vitamin K and fiber, and mild enough to melt into cooked dishes without taking over. Below you’ll find 20 vegan recipes, from cozy chowders to celery-root fries, that make this underrated veggie shine.
How to Cook With Celery (Leaves, Stalks and All)
To get the most out of celery, use every part. Chop the crunchy stalks for the base of soups and salads, and save the fragrant leaves to finish dishes like fresh herbs or to flavor a stock. Choose firm, tightly packed bunches with perky green leaves and no rubbery bend. To reduce stringiness, peel the rounded outer ribs lightly with a vegetable peeler, or slice them thinly against the grain so the fibers stay short. Store celery wrapped in foil in the fridge to keep it crisp for up to two weeks, and revive limp stalks in a bowl of ice water.
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Cozy Soups and Stews Built on a Celery Base
Celery melts into the base of these warming vegan soups and stews, adding savory depth you can taste but never have to peel around.
Vegetarian Irish Stew
This hearty vegetarian Irish stew simmers potatoes, carrots and mushrooms in a rich, savory broth that tastes like it cooked all day, even though it comes together easily. Celery is the quiet backbone of the pot, melting into the gravy for depth. Sweat the diced celery, onion and carrot together first so the base turns sweet and aromatic before the liquid goes in.
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White Chili
Creamy white beans, green chiles and warm spices make this vegan white chili a cozy change from the usual tomato-red bowl, and it is ready in about half an hour. Diced celery adds a fresh, savory crunch that balances the richness. Stir a handful of chopped celery in near the end of cooking so it keeps a little bite instead of going soft.
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Vegan Creamy Corn Chowder
Sweet corn, tender potatoes and a silky dairy-free broth give this vegan corn chowder all the comfort of the classic without any cream. A celery base keeps it from tasting flat, lending gentle savory depth beneath the sweetness. Save the pale celery leaves and scatter them over the top just before serving for a pop of color and fresh flavor.
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Sauerkraut Soup
This tangy sauerkraut soup is a German-inspired classic, warming and gently sour with a satisfying, brothy body that only improves the next day. Celery softens the sharpness of the kraut and rounds out the pot. Add the celery and other aromatics early so they cook down fully, then let the soup rest overnight for the flavors to deepen.
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Beetball Soup | Vegan Meatball Soup
Ruby-red beet balls stand in for meatballs in this nostalgic vegan soup that mimics the taste and texture of the childhood original. A celery-forward broth ties everything together with cozy, savory warmth. Dice the celery small and simmer it in the broth from the start so it flavors every spoonful without overpowering the tender beetballs.
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Butternut Squash Soup
Velvety and naturally sweet, this butternut squash soup is pure comfort in a bowl, blended smooth and ready for a swirl of coconut cream on top. Celery adds a savory counterpoint that keeps the sweetness in check. Roast the squash first for a deeper, caramelized flavor, and blend the cooked celery right in for an even smoother finish.
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Celeriac and Celery Root Recipes
Here celery root, also called celeriac, takes the spotlight, from a creamy roasted soup to crispy oven fries.
Celeriac Salad with Avocado Mayo Dressing
Crisp celery root is julienned into noodles and tossed in a creamy avocado mayo for a raw vegan salad that is both crunchy and refreshing. It is the perfect way to enjoy celery root front and center. Soak the raw celeriac noodles in lemon water for a few minutes to keep them bright and to soften the sharp bite.
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Vegan Celeriac Soup with Roasted Garlic, Chives and Pine Nuts
Roasted garlic and earthy celery root blend into a luxuriously smooth vegan soup, finished with fresh chives and toasty pine nuts for crunch. It is comfort food that still feels elegant. Roast the whole head of garlic ahead of time so it turns sweet and spreadable, then swirl it straight into the pot for mellow, caramelized depth.
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Baked Celeriac Chips or Fries
Forget calorie-heavy potato fries and reach for these baked celeriac chips instead, thinly sliced and crisped in the oven until golden and addictive. They are a lighter, nutrient-rich snack with all the crunch you crave. Slice the celeriac as evenly as possible, ideally with a mandoline, so every chip bakes at the same rate and stays crisp.
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Crunchy Salads That Welcome Extra Celery
These fresh, raw salads are the easiest place to dice in a few extra ribs of celery for hydrating crunch.
Spring Detox Salad
Bright, raw and full of crunch, this spring detox salad is loaded with fresh vegetables and a light dressing that leaves you feeling clean and energized. It is a natural home for extra celery. Dice a couple of celery ribs into the mix for a mineral boost and cooling crunch that blends right in with the other veggies.
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Baby Carrot Salad with Maple-Mustard Dressing
Sweet baby carrots meet a tangy maple-mustard dressing in this vibrant vegan salad that works as a side or a light lunch. Carrot and celery are a classic duo, so this is an easy place to sneak more in. Slice celery on the diagonal into thin half-moons so it echoes the shape of the carrots and adds a fresh, crisp contrast.
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Vitamin Salad with Citrus Dressing
Packed with colorful raw vegetables and brightened by a zesty citrus dressing, this vitamin salad is exactly the kind of refreshing bowl that celery loves to join. It is crunchy, juicy and genuinely craveable. Toss thinly sliced celery in with the citrus dressing a few minutes early so it soaks up the tangy flavor and softens just slightly.
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Spring Watercress Salad with Balsamic Vinaigrette
Peppery watercress gets a glossy balsamic vinaigrette in this simple, elegant spring salad that comes together in minutes. A little celery adds body and a cooling crunch against the pepperiness. Use the pale inner celery ribs and their tender leaves here, since they are milder and blend beautifully with delicate greens.
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Green Juices and Smoothies to Sneak Celery Into
Sweet fruit and leafy greens make these drinks the sneakiest hiding spot for a whole stalk of celery.
Fight Anemia with This Iron-Rich Juice
This vibrant iron-rich green juice is a quick way to load up on plant minerals, blending leafy greens and vegetables into one refreshing glass. Celery is a natural addition that keeps it hydrating and light. Run a rib or two of celery through the juicer alongside the greens for extra minerals without adding any strong flavor.
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Tropical Green Smoothie
Pineapple, mango and leafy greens whirl into a creamy tropical green smoothie that tastes like vacation while sneaking in a serving of vegetables. The fruit is sweet enough to hide a stalk of celery completely. Blend in one rib of celery with the greens, and the tropical fruit will mask it entirely while adding hydration and a mineral lift.
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Green Barley Grass Smoothie
Earthy barley grass powder turns this smoothie into a vivid green energizer, balanced with fruit so it stays fresh and easy to drink. Celery fits right into the green profile and boosts the hydration. Freeze celery sticks in advance and blend them straight from the freezer to chill the smoothie without watering it down with ice.
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Dips and Snacks for Celery Sticks
Every one of these creamy dips turns a plate of celery sticks into a snack you’ll actually reach for.
Vegan Spinach Dip
Cool, creamy and packed with spinach, this vegan dip is the ultimate partner for a plate of crunchy celery sticks. Scooping it up is one of the easiest ways to eat more raw celery. Cut celery into short lengths and stand them upright in a glass around the bowl so the sticks stay crisp and easy to grab.
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French Onion Dip
Deeply savory caramelized onions fold into a creamy base for this crowd-favorite French onion dip that disappears fast at any gathering. Celery sticks are the classic, crisp vehicle for scooping. Caramelize the onions low and slow until deep golden for the richest flavor, and serve with cold celery ribs straight from an ice bath.
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Feta Mint Yogurt Dip
Tangy feta, cool yogurt and fresh mint blend into a bright, herby dip that feels like summer and pairs beautifully with raw vegetables. Celery sticks are made for dragging through it. Chill the dip for at least an hour before serving so the mint infuses fully, and slice the celery on the bias for bigger scooping surfaces.
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Kalamata White Bean Dip
Creamy white beans and briny Kalamata olives come together in a protein-rich Mediterranean dip that doubles as a sandwich spread. It is hearty enough to turn a few celery sticks into a real snack. Thin the dip with a little olive oil and lemon juice if it firms up in the fridge, then load it onto celery boats.
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Frequently Asked Questions
What is the easiest way to sneak more celery into meals? Build it into the base of soups and stews, dice it raw into salads, blend a rib into green smoothies, and serve the crunchy stalks with a creamy dip. Because celery is mild and 95% water, it disappears into most dishes while adding gentle savory depth.
Can you eat celery leaves? Yes, the leaves are completely edible and quite flavorful. Use the tender inner leaves like a fresh herb to finish soups and salads, and save the tougher outer leaves to flavor stocks and broths. They are one of the tastiest parts, so never toss them out.
How do you make celery less stringy? Run a vegetable peeler lightly down the rounded outer side of each rib to shave off the toughest strings. You can also slice celery thinly against the grain into half-moons, which cuts the fibers short so they are far less noticeable on the plate.
Is celery better raw or cooked? Both are great, just different. Raw celery is crisp, hydrating and refreshing in salads and with dips, while cooked celery turns sweet and mellow, melting into soups, stews and sauces as an aromatic base. Most cooks keep some of each on hand.
What can I do with celery root (celeriac)? Celery root has the same fresh flavor in a dense, potato-like form. Shred it raw into slaws and salads, blend it into creamy soups, or slice it thin and bake it into chips and fries. Peel away the knobby skin first with a sharp knife.
How do you store celery so it stays crisp? Wrap the whole bunch tightly in aluminum foil and keep it in the fridge, where it can stay crisp for up to two weeks. If your celery has already gone limp, stand the ribs in a glass of ice water for about an hour to bring back the crunch.
