Welcome to the Vegan Family House

currants in the garden of the Vegan Family House

We’re Davie, Lucy, Daniel and Charlotte, a vegan family living in Scotland. We’ve been vegan since 1997 and the Vegan Family House website has been online since 1998.

The recipe collection has grown quite large in that time. There’s lots of soups, mains, cakes, smoothies and chocolate, Christmas and Easter pages. You’ll also find food related posts and extra recipes on the food category of the blog.

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chocolate truffles

We love books!

Reading them.

Writing them.

Scottish Historical Fiction

Sometimes we review excellent vegan products and yet more books

Vadasz Pickles and Kimchi

The latest blog posts are below. We hope you enjoy your visit!

Vegan Family House is also on:

Vegan Advent 2021: toys, traditional and chocolate

vegan advent

The shops are full of vegan festive products now, including Vegan Advent Calendars. Long gone are the days when we excitedly told other vegans about the one and only dairy free calendar that you got by ordering online and paying twice what the dairy ones cost… and it always arrived with all the chocolate having fallen out 😀

There are still some that are worthy of a wee mention here though…

playmobil dragon advent calendar

Playmobil do a lovely range of toy calendars with great scenes to build up day by day from traditional Nativity to dragons, unicorns, pirates and Santa’s workshop. We loved these when the kids were, well, kids, and frankly wish we still had an excuse to buy them. Look at the Back to the Future one!

White Chocolate Vegan Advent Calendar from Moo Free

Then there’s this White Chocolate Moo Free Vegan Advent Calendar available from GreenBay Vegan Supermarket here.

Lego also have a nice selection, some sweet and Christmassy, others less so!

vegan advent calendar from Montezumas - kids like no udder!

Montezuma’s have three calendars for vegans this year: the organic dark, the absolute black (100% cocoa!) and the kids like no udder! See them all here.

Traditional Advent Calendar with pictures

You can also go traditional with little pictures or fill your own own reusable calendar with pockets!

The picture below is of mini gluten free chocolate logs, recipe here

gluten free mini chocolate logs
chocolated
nutroast

Don’t miss our main Christmas section with lots of recipes and gift ideas here

Vegan Udon Noodle Soup with Meatballs

vegan udon noodle soup with meatballs

This vegan udon noodle soup is spicy and richly flavoured and perfectly paired with plant-based meatballs. We used the Birds Eye ones that are made of pea protein but any would do. Alternatively pan fried tofu pieces work well.

Vegan Udon Noodle Soup Ingredients

  • three small packs of thick udon noodles, or one per person, straight to wok or dried
  • a tablespoon of vegetable oil
  • an onion, chopped into thin strips
  • 1 red chilli, de-seeded and finely chopped
  • 1 green chilli, prepared likewise
  • a thumb sized piece of ginger, peeled and minced or finely chopped
  • 5 cloves of garlic, minced or finely chopped
  • 1 courgette, cut into small strips
  • a bunch of fresh parsley, minced
  • a head of broccoli, broken into florets
  • water as needed
  • soy sauce to taste
  • salt if needed
  • vegan meatballs, prepared according to pack instructions (fry or bake)

Method

  • In a large saucepan, fry the onion, chillis, ginger and garlic in the oil for a few minutes
  • add the courgette and udon noodles and fry for a few more minutes
  • add the broccoli and parsley, stirring to coat in the oil
  • cover well with water and bring to the boil
  • once the broccoli and noodles are tender, add the soy sauce.
  • add salt if needed
  • plate up and top with the meatballs
vcre

‘Vegetarian Christmas’ by Rose Elliot. This title is not exclusively vegan but there is a plethora of vegan delights included and most of the lacto-ovo recipes are easily ‘veganisable’. Our favourite Christmas dinner of Chestnut and Red wine pate en croute is in here along with lots of advice on taking the work out of Christmas catering. This book is full of ideas for lots of special touches which can be prepared early and frozen. Now out of print but the hardcover is available cheaply from Amazon and has lots of lovely photos throughout 🙂 We love this book so much we even wrote a blog post on it!

GreenBay 100% vegan supermarket

Vegan Frittata with Mushrooms or Spanish Tortilla

vegan frittata

This vegan frittata recipe makes a large and delectable dish of food. If you use cooked potatoes in place of the mushrooms you’ll have a Spanish Tortilla!

Vegan Frittata Ingredients

  • 3 boxes of Silken Tofu
  • 1 teaspoon of ground turmeric
  • 2 tablespoons of gram flour
  • Kala Namak (black salt, tastes sulfurous like egg) to taste
  • a little olive oil
  • a box of fresh mushrooms, washed and sliced (or tinned ones)
  • a chopped red pepper
  • one small tin of sweetcorn

Method

  • Preheat your oven to 200C/400F.
  • Grease a baking dish and place it in the oven to heat (frittata will cook more quickly).
  • Blend the tofu with the turmeric, gram flour and Kaka Namak.
  • Wash, slice and fry up the mushrooms and pepper in the olive oil.
  • Add the sweetcorn to the mix and stir until well heated through.
  • Combine the blended tofu mixture with the mushrooms and vegetables (in the cooking pan if big enough, or straight into the oven heated dish) and bake for at least half an hour or until the frittata/tortilla seems set through.

We served it with chips and salad above, but it is lovely on its own and also cold and sliced the next day.

If you liked this vegan frittata recipe try some of our other fare here!


Montezuma’s chunky chocolate snowmen are on offer just now!

vegan chocolate snowmen

THE MERMAID AND THE BEAR features the 1597 Aberdeen witchcraft panic while FIREFLIES AND CHOCOLATE was inspired by the kidnapped children of Aberdeen.

The blend of dark events and romance in these stories is perfect for wintry nights in front of the fire!

Paperback & kindle: http://author.to/mermaid

Spicy Sweet and Sour Pizza #vegan

Spicy Sweet and Sour Pizza. Vegan!
With a salad of lettuce, orange and pinto beans…

This is a totally delicious sweet and sour pizza, made spicy by the inclusion of a chilli in the sauce. And it’s all about the sauce. You can put it on any base you like. We used homemade sourdough (see how we do it here) but you could use ready made bases or even pitta breads.

The quantities below made enough for a large, full roasting tin size pizza, serving four.

Sweet and Sour Pizza Sauce Ingredients

  • a little olive oil
  • one onion, finely chopped
  • a few cloves of garlic, really finely chopped or crushed
  • one small sweet potato, peeled and finely diced
  • one chilli pepper, deseeded and finely chopped
  • about a quarter cup of pineapple juice (handy if putting tinned pineapple on pizza, as you can use the juice from the can)
  • about a tablespoon of balsamic vinegar
  • half a tube or a small jar of tomato puree
  • a few sprigs of parsley, very finely chopped
  • salt to taste (doesn’t need much)
  • Toppings of choice: we used tinned pineapple, tinned mushrooms (they don’t dry up on a pizza like fresh) and Asda Free From Grated Mozzarella (Asda have the cheapest free from cheese we’ve seen).

Method

  • Prepare your base as desired. In our case, we made sourdough bread dough and left it rising in the tin all day!
  • Fry the onion, garlic, sweet potato and chilli in the oil for a few minutes.
  • Add the juice, vinegar, parsley and puree
  • Mix well, adding more juice if too thick.
  • Season with salt
  • Spread it over your pizza base and add toppings!
  • How long you need to bake depends on the base. Our thick homemade one needed half an hour at 200C/400F. Pittas would need much less as they’re already cooked. In fact you could just grill them.
vegan tattie soup

Other recent food and posts elsewhere from us:

Cocoa Loco have some gorgeous new organic and fairtrade Christmas chocolate in, see their large vegan range here.

Vegan Toad in the Hole

toad in the hole, vegan

Our vegan toad in the hole turned out soft and light and delicious and filling and tasty. We hope you enjoy it as much as we did.

Partly cook sausages in oven at 200C for about 10 minutes:toad1

Batter made thus: mix 5 tablespoons of self raising flour with 3 tablespoons of gram (chick pea) flour, a pinch of salt and a pinch of bicarb. Beat in enough soya milk to make a creamy pouring batter. This quantity was to cover 12 sausages, adjust as needed. It would be far less ‘spongy’ if you used plain flour, but we like it like this 🙂

Pour over hot sausages:
toad2

Then it’s back in the oven for another 20-30 minutes until nice and solid:
vegan toad in the hole

Serve with gravy, roast potatoes and veg. Yum, yum, yum.

If you enjoyed this vegan toad in the hole, check out all our other main dishes here.

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Lucy’s traditionally published books – THE MERMAID AND THE BEAR (witches!) and FIREFLIES AND CHOCOLATE (kidnap and adventure on the high seas) – are available on Amazon UK  and Amazon worldwide, and also at Waterstones or see Author website for more details.

Ailish Sinclair's novels
TheVeganKind Supermarket

Vegan Lentil Bacon Soup #plantbased

vegan lentil bacon soup
this isn't bacon: great in vegan lentil bacon soup

This isn’t bacon + lentil soup = vegan lentil bacon soup, and it is wonderful! Just chop the vegan bacon finely and cook it in the soup. Other products work too: see the range at GreenBay Vegan Supermarket.

vegan lentil bacon soup

Useful or seasonal recipes: lentil soup; this tip also works well for pea soup, turning it into pea and ham, and then we have to give a mention to a great seasonal dish for autumn: Roast Pumpkin and Garlic Pasta.

If you liked this vegan lentil bacon soup see all our soup recipes here

The Mermaid and the Bear

The perfect read for Halloween, THE MERMAID AND THE BEAR, set in a fictional castle in Aberdeenshire, features the 1597 Aberdeen witchcraft panic and a love story.

From Amazon UK or Amazon Worldwide or Waterstones

See Author website for more details.

Vegan Chocolate Mint Squares & White Mousse

mint squares
vegan chocolate mint squares

Vegan Chocolate Mint Squares made by a clever friend who is generally good at making things 🙂 (recipe now in the comments below)

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White chocolate mousse with red berries. Made by us. Sometimes good at making things…

Melt about 100g of cocoa butter and blend into a block of silken tofu with some icing sugar and vanilla.

And here’s a flower:

vegan mint chocolate squares

If you liked these vegan chocolate mint squares, check out our other cake recipes here.

The Mermaid and the Bear

Set in a fictional castle in Aberdeenshire, Ailish Sinclair’s debut novel, THE MERMAID AND THE BEAR, blends an often overlooked period of history, the Scottish witchcraft accusations, in particular the 1597 Aberdeen panic, with a love story. 

Amazon UK

Amazon

Waterstones

Author website

Roasted Beetroot Cream Sauce for Pasta

roasted beetroot cream sauce on spaghetti
With garlic bread and broccoli…

This roasted beetroot cream sauce is earthy and easy, and so delicious and vibrant in colour.

We roasted a bunch of beets the night before when the oven was on for another meal, and then popped them in the fridge until needed. We used beautiful stripey Chioggia beetroot from the garden but any beets will do.

Beetroot Cream Sauce

  • Pour the beets and roasting oil into a saucepan.
  • Add: 1 chopped onion, a few cloves of garlic, a small bunch of parsley and a little chopped celery.
  • Fry up for a few minutes until the veg is softened.
  • Pop into a blender with a small box of vegan cream and a little salt. We used Oatly.
  • Blend!
  • Stir into pasta of your choice. It worked very well with spaghetti, coating a 500g packet perfectly.

If you liked this beetroot cream sauce, check out our other main dishes here.

Book of the Moment

Creating a Forest Garden: Forest gardening is a novel way of growing edible crops – with nature doing most of the work for you. A forest garden is modelled on young natural woodland, with a wide range of crops growing in different vertical layers. Unlike in a conventional garden, there is little need for digging, weeding or pest control. Buy UK

Olio

Active in many countries across the world, Olio is an app that you can download to your phone to share food in your local area. It does have a desktop version too. People share things that they can’t use up in time from their fridge, or cupboard items that they no longer want. Food Waste Heroes (which you can volunteer to be) collect yellow stickered or surplus food from businesses and then share it for free on the app.

sunflower in the garden and a beetroot cream sauce
Sunflower in the garden
GreenBay 100% vegan supermarket

paprika pumpkin soup, a vegan recipe

paprika pumpkin soup

This recipe makes a LOT of paprika pumpkin soup (serving at least 6), but the quantity all depends on the size of the pumpkin.

Ingredients:
flesh of one culinary pumpkin
3 red peppers
4 carrots
water and soya milk to cook up in (does not have to cover veg, will be too runny)
handful of cashew nuts
seasalt and paprika to taste

Peel and de-seed the pumpkin and chop into chunks. Place in a pan with chopped peppers, carrots and liquids. Bring to boil and simmer until veg is tender. Add salt and paprika – we used about a teaspoon for a big pan but you could go hotter. Blend up with the cashews, check for seasoning and serve with paprika sprinkle.

If you liked this paprika pumpkin soup recipe, see all our soup recipes here

TheVeganKind Supermarket


A Very Simple Vegan Chilli Recipe

n chilli recipe
Soya mince based chilli 🌶 rice, tortilla chips, olive and jalapeño sourdough, courgette ribbons.

A very simple and very good vegan chilli recipe.

Method and Ingredients

  • Fry off some finely chopped onion and garlic and add a selection of roughly chopped – chunky – vegetables. We used: courgettes; red, green and yellow peppers and celery.  Mushrooms would be great too.
  • Add chilli of choice, either finely chopped fresh chillis, dried chilli or a chilli powder mix, or maybe a mixture of these.
  • Stir well.
  • Bung in a box of passata or chopped tomatoes and add a little water to the mix.
  • Bring to boil and turn down to simmer.
  • Once veg is tender add a tin or two of cooked red kidney beans and salt to taste.
  • Nice served with rice, a baked potato or quinoa or, if you’re feeling a bit trashy, chips.
  • Cucumber is a good cooling accompaniment. Other optional additions: a teaspoon of sugar stirred into the sauce really brings out the flavours in a different, sweet, way; a few squares of dark chocolate melted through it turn the dish into a darker, richer mole.
  • Pictured above is a soya mince based chilli, below a vegetable one.
vegan chilli recipe
Vegetable based chilli

Don’t eat  when you’ve been talked into watching a scary fast moving zombie film that will make you consume the hot chilli far too fast and overheat in a bad way.

Books

Unconnected, book related advice: reading Very British Problems: Making Life Awkward for Ourselves, One Rainy Day at a Time will stave off the depression caused by reading certain parts of the new Bridget Jones book.

And, books again: now is the time to get a copy of Rose Elliot’s Vegetarian Christmas for 1 pence or 1 cent. The price will inflate hugely through November and December and it’s a lovely collection of recipes. See our review here or visit Amazon in the UK

The Works is a fantastic sources of discounted books, often selling sets of books for the price you normally pay for one. The Works also has great deals on stationery, toys & games, and art & craft supplies.

The Works - Britain's Leading Discount Book Store

If you liked this vegan chilli recipe, be sure to check out our other vegan fare!

crunchy 007 (550x413)