Clean, simple, delicious
82 kcal or 162 kcal with tempeh VE
Flavours: 1 tsp sesame oil, 1 tsp toasted sesame seeds (black or white), 1 head of celery, ¼ tsp chilli flakes, salt, 1 tsp honey (or liquid sugar vegan substitute), 4 spring onions, for tempeh: ½ vegetable stock cube, 3g grated ginger, garlic clove
Bulk: 100g tempeh (if you want to add some protein and flavour)
Jazzy: top with some pink pickled ginger
Great with: a warm bowl of sushi rice
Lets cook: If you are having tempeh with it, start by cutting it into bite-size chunks and boil in a small pan with 200ml water, stock cube, grated ginger and crushed garlic. Leave to simmer for around 20 minutes. Meanwhile, cut the celery stalks into bite-size chunks and add to a medium-high heat frying pan with sesame oil, sesame seeds, chilli flakes (add more if you like it hot), salt and honey/other. Stir-fry this for 20 minutes and then add the sliced spring onion. By now the tempeh should be ready*, so drain and combine to the celery, stir-frying for an extra few minutes. The celery should be soft, but still firm and the bitterness should be gone. This meal is definitely best served with sticky rice
*When I say ‘ready’, I mean the bitterness of the tempeh should have gone. Taste test one and if it’s still a little bitter, just boil it for an extra few minutes.
Oh boy, I could eat this forever. I bought a load of celery heads (or rather saved them from the bin) reduced to 3p each, so I had this meal quite a few times over a couple of weeks. It’d go great as a side dish to many different Asian-style meals. What I love the most about this dish is the freshness. I feel like I’m giving my gut some really clean food.