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.

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 Facebook, Twitter, Instagram and Pinterest!

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Cream of Broccoli and Nettle Soup

Cream of Broccoli and Nettle Soup - vegan
Nettle soup love…

Cream of Broccoli and Nettle soup method:

🥦 Fry off an onion and some garlic. Chop and add: a head of broccoli, a potato, a stick of celery, a little fresh sage, parsley and lovage. Cover with water, bring to boil, turn down to simmer. Add several young nettle tops and a handful of cashew nuts. Once potatoes are soft, season with salt and pepper and blend just enough to leave some texture.

Serves three or four people.

wild garlic pesto

More wild food recipes on our sister site Frugal Living in the UK:

Two different nettle soup recipes

Dandelion Fritters

Wild Garlic Pesto

Creamy Carrot and Wild Garlic Soup

Lots more vegan meal ideas over on our Instagram feed and recipe section.

vegan pie, salad, chips and homemade curry sauce
Vegan pie, salad, chips and homemade curry sauce.

Vegan Moussaka with Sweet Potato

Vegan Moussaka
Green lentil moussaka

Vegan moussaka. Rich and delicious and good for you!

The most basic of recipes: layer up four roasted aubergines (thinly sliced length-ways prior to rubbing with olive oil and roasting until soft, about 30 mins) with green lentil ragu (simple pasta sauce recipe here, just add two small diced sweet potatoes and a chopped red pepper to it along with cooked green lentils, either two tins or 250g dried then cooked) and top with a thick white sauce (recipe here, leave out the vegetables).

Our quantities served six, or three eating it cold for lunch the next day too, which was very very good.

See all our recipes here

snowy morning
A snowy morning, a good day for vegan moussaka!
Fireflies and Chocolate by Ailish Sinclair

FIREFLIES AND CHOCOLATE, inspired by the kidnapped children of Aberdeen, and featuring a historical vegan character (see post here), is out now. The story follows the adventures of Elizabeth Manteith and her determined efforts to get back home. There’s love. There’s derring-dos on the high seas… and there’s chocolate!

Amazon: kindle and paperback

Waterstones 

Author Website

THE MERMAID AND THE BEAR has six whole chapters of medieval Christmas, romance, witches, a Scottish castle and a stone circle…

The Mermaid and the Bear

Amazon

Waterstones

Author website

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Vegan Lentil Loaf – traditional, wholesome, delicious

vegan lentil loaf

Vegan lentil loaf is not the most photogenic of dishes. Its brown whole-foody visage summons vegetarian magazines from the 1980s to mind, with their equally brown grainy photos.

But it’s delicious. And good for you. And pretty easy to make.

Ingredients, quantities serve six, adjust as required:

  • 250g of green lentils (other types will work too)
  • 2 carrots, diced
  • 2 sticks of celery, diced
  • 1 onion, finely chopped
  • 1 bay leaf
  • a teaspoon of dried rosemary or sage
  • water for cooking
  • 3 slices of wholemeal bread
  • a handful of porridge oats
  • salt and black pepper to taste (it really doesn’t need much salt)
  • sliced tomatoes for topping

Place the lentils in a large saucepan, cover with water and bring to the boil. Turn down to simmer for about 15 minutes then add the carrots, celery, onion, bay leaf and herbs. Cook until the lentils and vegetables are all tender, adding more water to keep covered if needed. Once the veg and lentils are ready, discard any excess water. You want it wet but not swimming in liquid else the loaf will be soggy. Transfer half the mixture (including the bay leaf) to a blender and give a quick blitz. It does not need to be smooth. Tip it back into the pan with the rest of the mix. Crumble the bread into it. Add the oats. Season and stir thoroughly.

Place it all in a greased baking dish. Top with sliced tomatoes and bake in an oven pre-heated to 200C/400F for half an hour.

vegan lentil loaf with salad and a baked potato

Great in a roast dinner, or paired with macaroni cheese, or as part of a lighter meal with a baked potato, this lentil loaf also slices really well when cold for sandwiches and salads.

See all our recipes here

The Contented Vegan

Featured book:

The Contented Vegan

The book is a satisfyingly chunky hardback with lots of beautiful full page colour photos that reminded me of when my son was a toddler and used to like to look at recipe books. He would point at each picture and say ‘Nums!’ Well, there’s lots to say ‘nums’ about in this book… See our whole review here

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cream of tomato soup #vegan

vegan cream of tomato soup

Ingredients for the cream of tomato soup:
2 tins of plum tomatoes
about a cup of water (rinse out tins with it)
1 onion
5 cloves of garlic
2 medium sweet potatoes, peeled and chopped
1 or 2 handfuls of cashew nuts
a few fresh sage leaves
seasalt to taste

Place the tomatoes and water in a pan and bring to the boil, adding the onion, sweet potato, sage and garlic as it heats. Once it boils, turn down to a simmer for 10-15 minutes, until potatoes are soft. Place soup in a blender and add the cashew nuts. Blend and taste for seasoning, add salt as desired.

If your blender is not very strong, try soaking the cashews in water overnight to soften them before using.

We had the cream of tomato soup with a cheese and onion pasty made in a similar manner to the basic pasties on frugal but using Kamut flour in the pastry and filled with chopped red onion, cubed potatoes and vegan cheese all cooked in a little soya milk first, also very good 🙂

vegan cheese and onion pasty

See all our soup recipes here

GreenBay 100% vegan supermarket

Gluten Free Chocolate Cake

Gluten Free Chocolate Cake:

Ingredients:
300g Doves Farm Gluten Free Self Raising Flour
100g. caster sugar
100g of cocoa
2 large heaped tablespoons of coconut oil (it’s solid in this country)
1 small courgette or half a large one (yes you did read that right, it’s not a mix up with a pasta sauce recipe!)
2 tablespoons of golden linseeds
soya milk, rice milk or water to mix
a teaspoon of vanilla extract
2 tablespoons of golden syrup
100g walnuts (optional)
dash of vinegar

Mix your dry ingredients together. Melt your coconut oil (if in a cold climate!). In a blender combine the courgette and linseeds with a bit of soya milk until fairly smooth (doesn’t matter if some small lumps). Combine the coconut oil, linseed/courgette goop, golden syrup and vanilla and beat until nice and smooth adding as much soya/ricemilk or water as you need for a good batter. Add walnuts if using and finally a dash of vinegar, well mixed in, before going in the oven at 200C/400F for about half an hour or until a skewer comes out clean. Pictured cake is iced with chocolate fudge icing and decorated with whizzers chocolate beans.

Chocolate Fudge Icing or soft chocolate fudge:

Vegan smarties to go on gluten free chocolate cake

Ingredients:
A 100g. bar of chocolate of your choice
1 tablespoon of vegan margarine
a tablespoon of icing sugar
1 teaspoon of golden syrup
optional additions for fudge: chopped nuts, raisins, mint, vanilla or almond essence, crumbled biscuit pieces

Melt everything together slowly in a small saucepan. For icing: leave to cool, stirring occasionally. Once it reaches a good spreading consistency, ice the cake and leave to set completely. Vegan chocolate beans are go again – from health food shops or here on Amazon

For Fudge: Add your nuts etc. if using and pour melted mixture into a dish that leaves it at least 1cm. thick. Set in fridge and then cut into squares.

See our other cake recipes here.

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hummus or houmous and variations

hummus

Hummus is a traditional Middle-Eastern dish – can be used as a dip or a spread for sandwiches (fantastic combined with avocado in a sandwich). For a raw dish you can use sprouted chick peas in place of cooked ones.

Ingredients:
1 can (approx. 400g)of cooked chick peas (or you can soak overnight and cook 1 cup of dried chick peas)
2 Tablespoons of olive oil
1 – 2 cloves of fresh garlic
2 Tablespoons of tahini (sesame paste)
the juice of 1 lemon
a little water to blend
salt and pepper (optional)

Place all ingredients in a food processor and blend until fairly smooth – you may need to keep adding water bit by bit until you get the consistency you want. The 3 pictured are plain, one with soaked sun dried tomatoes added and one with lots of herbs from the garden (sage, dill, coriander, lemon thyme, mint and parsley). Made triple quantity of plain then divided into 3 and blended in the extra ingredients.

Olive hummus is great too, just add chopped black olives.

And for a scary looking sandwich: add a small, peeled raw beetroot before blending (carrot works too and is less scary). It gives the hummus a lovely, light, somewhat fruity flavour.

The Mermaid and the Bear
Set in the late sixteenth century, at the height of the Scottish witchcraft accusations, THE MERMAID AND THE BEAR is a story of triumph over evil, hope through adversity, faith in humankind and – above all – love.
Amazon UK
Amazon
Waterstones
Author website

Vegan Smoothie: figgy, pink and sweet

vegan smoothie

The sweetest vegan smoothie of them all.

For one:

  • 3 bananas
  • 2 medjool dates
  • 1 fresh fig
  • a little coconut water to get the blender blades going.
  • Blend and enjoy…
  • Then walk on the beach.

See more blender recipes here

walk on the beach

FIREFLIES AND CHOCOLATE, inspired by the kidnapped children of Aberdeen, is out on April 1st, just in time for Easter weekend, in paperback and on kindle.

Amazon (kindle pre-order)

Waterstones (paperback pre-order)

Goodreads

Fireflies and Chocolate

Choc Hotlate and The Contented Vegan

Choc Hotlate

Gorgeous Choc Hotlate, a recipe for hot chocolate topped with ice cream, from the equally gorgeous book The Contented Vegan. What could be better on a snowy day?

The book is a satisfyingly chunky hardback with lots of beautiful full page colour photos that reminded me of when my son was a toddler and used to like to look at recipe books. He would point at each picture and say ‘Nums!’ Well, there’s lots to say ‘nums’ about in this book.

Written by a chef who has been vegan for over 30 years, the pages are bursting with great advice for people starting off on the vegan journey and those who’ve been on it a while.

vegan guide

I enjoyed the section on raising vegan children and it also brought back memories. The author advises trying to make the food to be eaten with other children as ‘normal’ as possible. I recall planning such a meal and getting my daughter to check that her friend liked spaghetti, thinking a nice Bolognese style sauce would go down well. Indeed, the initial report came back positive. But I will never forget the look of sheer horror on the child’s face when presented with a bowl of spaghetti and sauce.

‘What is this?’ she asked.

‘Spaghetti,’ said I.

‘But spaghetti comes in orange juice.’

Luckily I did have a tin at the back of a cupboard, so all was well!

The Contented Vegan

Recipe sections include breakfast, snacks, lunch, suppers, family dinners and feasts and celebrations. We’ll be trying the Winter Solstice Pie and the Fennel and Pepper Presto has caught the eye too. In fact I can tell it’s a book of nums that will be dipped into often over many years.

It’s snowing again, may have to make more Choc Hotlate!

a snowy path, time for more Choc Hotlate?

See our main books section here, also books for kids and the book tag of the blog.

red dragon pie #vegan #plantbased

red dragon pie

This Red Dragon Pie recipe originated in Sarah Brown’s Vegetarian Kitchen (BBC cookery series). Topped with mash, the base is a rich mix of aduki beans – said to give you the strength of the dragon, this is where the dish gets its name – and brown rice in gravy.

Here’s how we do it:

Soak beans overnight if using dried ones. For the mammoth pie above which did dinner and lunch next day for four, we used 250g of dried beans. Place in a  large pan, cover well with water, bring to the boil and let simmer for a long time… (should be instructions on the bag). Throw in the rice (200g) about half way through cooking. Add more water if needed. Once it’s all nearly cooked add the vegetables. In this pie there were four carrots and one head of celery, all chopped. Onion is good too.

As that cooks up a bit, add a teaspoon of mixed herbs, a good  squidge of tomato puree and a teaspoon of yeast extract. Taste and add salt if needed. Stir well. Top with mashed potatoes – especially easy if using cookware that does hob and oven like our favourite Le Creuset Cast Iron Round Casserole – and bake in a hot oven until nicely browned.

Enjoy your Red Dragon Pie!

red dragon pie

See all our recipes here

THE MERMAID AND THE BEAR (a historical novel by Lucy, written under her pen name), has six whole chapters of medieval Christmas, romance, witches, and a Scottish castle and stone circle…

The Mermaid and the Bear

Amazon

Waterstones

Author website