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

Roast Butternut Soup with Lemon Thyme

butternut squash soup

This roast butternut soup is perfect for autumn. Season of beautiful leaves, mushrooms in the grass and an abundance of apples. And squashes, let’s not forget them.

Timely then that Oatly sent us some of their products and a recipe for roast butternut squash soup with lemon thyme. The apples really add a seasonal fruitiness to this dish, don’t miss them out!

Roast Butternut Soup Ingredients

mushrooms
  • 250 ml Oatly Organic Creamy Oat
  • 1 butternut squash
  • 2 tbsp. olive oil
  • a couple of onions, diced
  • 2 cloves of garlic, thinly sliced
  • 1 tbsp. minced ginger
  • 1 minced red chilli
  • 2 sprigs of lemon thyme
  • 2 green apples, diced
  • 800 ml vegetable stock
  • 1 lemon
  • Salt and freshly ground black pepper
  • Toasted pumpkin seeds to serve

Method

  • Preheat the oven to 240C/475F
  • 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

apple pie

Carrot Turmeric Soup: golden and nutritious

carrot and turmeric soup

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
  • 1 large onion, peeled and chopped
  • 5 cloves of garlic, chopped
  • a handful of cashew nuts
  • 1 to 2 heaped teaspoons of turmeric (we used this one)
  • about 1 teaspoon of black pepper, freshly ground if possible
  • 1 tablespoon of olive oil
  • water to cover ingredients well
  • seasalt to taste

Method

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!

See all our vegan recipes here

Montbretia by the pond:



Raw Spaghetti Bolognese with Courgetti #vegan

raw spaghetti bolognese

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.

Lucy’s traditionally published books are available on Amazon UK  and Amazon worldwide, also Waterstones or see Author website for more details.

Ailish Sinclair's novels

Vegan Creamy Mushroom Puff: roast dinner

mushroom puff

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
  • 1 onion
  • 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!!!)

Method

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!

See all our vegan Christmas recipes here

Or go the easy route and get a turkey style roast from vegan supermarket GreenBay or other health food shops.

ready made Vegan Christmas

GreenBay sell a variety of other gourmet vegan products that would be great for Christmas treats such as cheeses (including Camembert), steak and bacon etc.

Camembert for Vegan Christmas
Vegan herbes de Provence cheese for Vegan Christmas

The Best Vegan Nut Roast Recipe

Cashew Nut Roast with Sage and Onion stuffing

Vegan Christmas dinner: cashew nut roast

A totally gorgeous vegan nut roast this one, and one of the first on the internet back in 1998! Great for Christmas or just Sunday dinner.

Ingredients

  • A sixth of a cup/30g/1oz of vegan margarine
  • 2 sticks of celery, finely chopped
  • a medium leek, finely chopped
  • 1 and a half cups of hot water
  • a teaspoon of yeast extract  or our favourite Vecon Stock
  • 3 cups/550g/16oz of ground cashew nuts (or other nuts of your choice – almonds work well too)
  • 2 Tablespoons of soya flour
  • 2 teaspoons of fresh herbs – winter savoury is great (if using dried 1 teaspoon)
  • 3 cups/160g/6oz of white bread crumbs. Orgran Rice Crumbs are an excellent substitute for a gluten free version, easier too, we use them all the time.
  • seasalt and pepper to taste
  • sage and onion stuffing (see recipe here or use a packet one)

Method

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 dragon

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.

Amazon.co.uk


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.

GreenBay Vegan Groceries Delivered

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.

See all our vegan Christmas recipes here

Also see:

Vegan Sage and Onion Stuffing

This vegan sage and onion stuffing is easy to make and completely delicious!

Ingredients

vegan sage and onion stuffing
  • 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

Method

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!

If you liked out vegan sage and onion stuffing, check out all our other festive recipes here

GreenBay 100% vegan supermarket
vcre

‘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 

Plant Faced Clothing – vegan messages on clothing.

Cauliflower Steaks and Blue Potato Poppies

cauliflower steaks

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!

cauliflower steaks and baked tatties
Cauliflower steaks served with a simple meal of baked tatties and beans and salad.
blue poppy in the potato patch

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…

poppy in the potatoes
Fireflies and Chocolate by Ailish Sinclair

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.”

Amazon UK

Amazon worldwide

Waterstones 

Barnes and Noble

Vegan Cake Mix and Hazelnot Gnawbles

vegan chocolate cake mix from Creative Narure makes a wonderful cake!

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.

vegan chocolate cake with Gnawbles

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.

cake made with a vegan chocolate cake mix from Creative Nature

See our chocolate page and cakes page for our own recipes.

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Free Vegan Sausages, Primroses on Soup

Nettle soup with primroses, vegan

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.

Add the free vegan sausages to your basket here

It’s a limited time offer, while stocks last.

Free vegan sausages

The pretty picture at the top is another cream of nettle soup – like this one but no broccoli – topped with primroses (they are edible, and sweet).

Fireflies and Chocolate by Ailish Sinclair

FIREFLIES AND CHOCOLATE, inspired by the 18th century kidnapped children of Aberdeen, is out now!

The paperback is currently reduced on Amazon. Available on Kindle and Kindle Unlimited too.

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