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.
Stir into pasta of your choice. It worked very well with spaghetti, coating a 500g packet perfectly.
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
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.
Halve the butternut squash and scoop out the seeds using a large spoon. Place the halves on a large baking sheet with flech side up. Drizzle over the olive oil and season with salt and pepper. Roast in the oven for 30-40 minutes, or until the squash is tender.
Heat a large pot over a medium high heat and add the oil. Add the onions, chilli, ginger and apple and cook gently until soft.
Using a large spoon, scoop out the flesh from the butternut squash and add it with the thyme to the pot.
Pour over the vegetable stock. Bring to the boil and simmer for 10 minutes.
Remove from the heat and blend using a hand-blender to desired consistency.
Add the Oatly Organic Creamy Oat and squeeze over lemon. Let it simmer for another 10 minutes and season with salt and freshly ground black pepper.
Serve with toasted pumpkin seeds. We didn’t have those but we did have homemade potato wedges which made up for it.
Recipe credit: this recipe was made with Oatly Creamy Oat – a great dairy free, healthy alternative to single cream. For more delicious recipes and further information about the Oatly way of life, visit facebook.com/oatlyab
Creamy Oat is also great with puddings such as apple pie, it comes out of the fridge with the consistency of double cream. Pie recipe over on frugal.org uk
This carrot and turmeric soup is rich and nutritious and golden, perfect for the start of Autumn! Turmeric is rich in iron and also anti-inflammatory. The olive oil and black pepper in the recipe are there to make the most of these properties.
Carrot Turmeric Soup Ingredients
1 thumb sized piece of ginger, peeled
4 or 5 small new potatoes, skins on, chopped small
5 large carrots or equivalent, scraped and chopped
about 1 teaspoon of black pepper, freshly ground if possible
1 tablespoon of olive oil
water to cover ingredients well
seasalt to taste
Place the ginger, potatoes, carrots and onion in a large pan and cover well with boiling water. Bring back to boil and add the cashew nuts and garlic. While the vegetables are cooking mix the turmeric in the olive oil with the black pepper and leave to stand.
Once the vegetables are tender, add salt to taste and place everything – veg, liquid, nuts, turmeric/oil mix – into a blender and blitz until smooth.
Pour into bowls and squeeze some lime juice over the top. Yum!
Delicious and zesty, fresh and full of flavour, this raw Spaghetti Bolognese is bursting with goodness too.
Ingredients – for one person
one courgette (zucchini)
2 large ripe tomatoes
2 sticks of celery
a handful of walnuts
one clove of garlic, peeled
a squeeze of lemon juice (optional)
fresh herbs of your choice. You don’t need a great quantity when the recipe is raw as the flavour will be strong. A few small sprigs or leaves are enough. Oregano is traditional, but parsley, sage, thyme, lovage and lemon balm all work well, or a mixture thereof.
olives to top
Method for Raw Spaghetti Bolognese
Spiralize the courgette into noodles, or courgetti, using a spiralizer or cut into thin strips with a vegetable peeler or knife. Blend up all the other ingredients to make make the sauce. A high powered blender works best to get the nuts really smooth. Dish up your noodles and sauce and top with olives and/or chopped herbs. Enjoy your Raw Spaghetti Bolognese!
Our Vegan Christmas section has been updated and streamlined, hence the glut of festive posts before this one! Check it out for lots more recipes and gift ideas too.
Mushrooms in a rich creamy sauce topped with flaky puff pastry. This Mushroom Puff is perfect for Christmas or just about anytime at all!
Mushroom Puff Ingredients
A third of a cup/60g/2oz of vegan margarine
4 tablespoons of plain white flour
4 cloves of garlic, crushed or very finely chopped (this can be reduced or left out if desired)
3 cups of mushrooms, sliced
half a litre/500ml of soya milk
1 glass of white wine (or stock)
handful of chopped parsley
salt and pepper to taste
approx. 500g/18oz of frozen puff pastry (this even comes ready-rolled now for extra laziness!!!)
Melt the margarine and cook the onion and garlic in it for a few minutes and then add the sliced mushrooms and cook for a couple of minutes more. Add the flour and stir well. Gradually add the soya milk stirring all the time and then the wine and keep stirring on a low heat until the sauce thickens. Once thick remove from the heat and add your seasoning and the parsley.
Allow to cool slightly while you prepare the pastry. Roll out into 2 wide rectangular shapes reserving some pastry for decoration. Place one sheet of pastry on a greased baking tray. Heap the slightly cooled sauce onto it leaving a space round the edges. Place the top sheet on and seal up the edges with some soya milk or water (fold over if needed). Make some small slits on the top of the puff and let your artistic side shine with the reserved pastry! I usually make holly leaves to place on the top but do whatever you like. Glaze with soya milk and then bake in a medium hot oven for about half an hour or until the pastry seems cooked (no soggy bits and nicely puffed up!)
Nice served with gravy, roast potatoes, stuffing, vegan sausages, cranberry sauce and vegetables of your choice – a feast!
Melt the margarine in a large pan for mixing and cook the celery and leek in it for a few minutes. Mix the yeast extract into the hot water (alternatively you could use any stock you like) and add this to the leek and celery. Stir in the soya flour, nuts, herbs, breadcrumbs and salt and pepper and mix well. Allow to cool slightly while you grease a loaf tin.
Place half the nut roast mixture in the tin and press down well, then add the sage and onion stuffing (pressing down well again) and place the rest of the nut roast mixture on top. Bake in the oven for about 40 minutes at 180/360 then turn out of the tin and slice. Nice served with all the traditional trimmings for a perfect vegan Christmas.
Playmobil do a lovely range of non-edible Advent Calendars, with great scenes to build from traditional Nativity to dragons, unicorns, pirates and Santa’s workshop.
Variations: you can substitute wine (red or white) or soya milk for the water and yeast extract. The sage and onion stuffing is optional – it works just as well without it and might actually slice up easier! A layer of sliced mushrooms and garlic is an alternative to the stuffing.
Pictured vegan nut roast is made with red onion and lots of fresh rosemary. Speaking of rosemary, an absolutely perfect accompaniment for any nut roast either hot or sliced up cold in sandwiches, is the rosemary and redcurrant jelly detailed here on the blog. If reading this in winter, sorry, it’s a bit late to go out and get redcurrants, but it’s a great one to make for next year. A jar of that would be a very nice vegan Christmas gift too.
This vegan sage and onion stuffing is easy to make and completely delicious!
6 slices of wholemeal bread (Orgran Rice Crumbs or gluten free vegan bread can be subbed for a gluten free version)
half a cup/85g/3oz of vegan margarine
4 teaspoons of dried sage or 8 of fresh, chopped sage
1 finely chopped large onion
salt to taste
Melt the margarine in a saucepan and then cook the onion in it until soft. Break up the wholemeal bread with your hands (into fairly small pieces) and mix into the onion and margarine with the sage and salt.
This can be pressed into an oven-proof bowl for baking, or if you like meat analogues it can be sandwiched between two Turkey Style Vegan Roasts (available from GreenBay Vegan Supermarket and health food shops), wrapped in foil and baked in the oven!
‘Vegetarian Christmas’ by Rose Elliot. 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 one of many included 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 – a firm favourite. Now out of print but the hardcover is available cheaply from both UK and USA Amazons below and has lots of lovely photos throughout 🙂 We love this book so much we even wrote a blog post on it! Buy UK
Really flavoursome and delicious, these cauliflower steaks are super easy to prepare.
We used two medium sized cauliflowers and cut them into thick ‘steaks’ (there will be lots of wee bits too). We then rubbed them with two tablespoons of olive oil, a teaspoon of smoked paprika and a dash of soy sauce. Roast in the oven at 200C/400F for about half an hour or until soft. Turn at least once during the cooking time and sort of squidge them around in the oil else they tend to dry out. YUM!
Beautiful blue poppy (flies like it too obviously) growing in the potato patch. These were the result of throwing a bag of out of date blue poppy seeds into the compost! They’re popping up everywhere…
FIREFLIES AND CHOCOLATE was inspired by the 600 children and young people who were kidnapped from Aberdeen during the 1740s and sold into indentured servitude in the American Colonies. The story follows the adventures of Elizabeth Manteith from the castle and her determined efforts to get back home. There’s love. There’s proper derring-dos on the high seas… And there’s chocolate!
From the Publisher’s press release here: “Fiery and forthright, Elizabeth isn’t someone to be argued with. Through her experiences, the reader sees her grow from a girl, into a woman with a powerful voice… a woman of her time, but very much of ours too.”
The cake above was made with the cacao rich vegan cake mix from Creative Nature. The little round sweets are their Gnawbles which are basically vegan Maltesers!
The mix makes a gorgeous, sweet and luxurious cake – you just add oil and milk of your choice – and the Gnawbles are delightfully crunchy and delicious.
Creative Nature also make snack bars which are great too. See the whole range here. It includes many different types of vegan cake mix and numerous varieties of Gnawbles and bars. Particularly innovative is the Hazelnot flavour, containing no nuts.
Use code VEGANFAMILYHOUSE10 at the checkout for a 10% discount.
Everything is gluten free, vegan and nut free too.
Roll up! Roll up! Get your free vegan sausages here! Well not here exactly but over at Green Bay Vegan Supermarket. Their new range of plant based braised sausages, quinoa and tofu sausages and salami slices is totally free with any order of £10 or more.