Celery in Tomato Sauce

2 celery heads, halved length-ways
14oz 400g tin tomatoes
2 onions, grated
2 Tblsp tomato paste
2 bay leaves
2 tsp yeast extract
2 ozs 50g vegan margarine
4 basil leaves, chopped
salt and pepper
Trim and wash the celery. Cook gently, covered in boiling salt water until tender.
Cook tinned tomatoes, yeast extract, onions, paste and bay leaves for 10 minutes until the mixture is reduced and thickened. Remove bay leaves.
Drain the celery heads and coat with margarine. Season to taste.
Place on serving dish and cover with the tomato sauce. Garnish with the basil.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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