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.

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


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:



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.

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

Burns Night: vegan haggis and Scottish recipes

FAIR fa’ your honest, sonsie face,
Great chieftain o’ the pudding-race!

So said Robert Burns of the haggis. Good word ‘sonsie’, it really should be used more. You can get a sonsie vegan haggis in many shops now to serve with neeps and tatties.

Vegan Haggis on Burns Night

You could make some sonsie Cranachan for afters, recipe taken from our cakes and puddings page.

Cranachan
This is often served at Burn’s Suppers in Scotland.
Ingredients: half a cup of porridge oats; 1 small box of soya cream; 1 tablespoon of Agave Nectar; 1 tablespoon of whisky (or whisky flavouring if you don’t take alcohol); 1 punnet of fresh raspberries

Lightly toast the oats in a frying pan on the stove. Remove from heat and pour in the cream – it will bubble and thicken a bit with the heat. Stir well and add the agave and whiskey, and mix in. Add most of the rasps, keeping a few back for garnish. Place in dishes and chill in the fridge until pudding time.

The perfect Burns Night pudding: Cranachan

Other Scottish recipes that might be of use or preferable to haggis:

Scotch Broth
Balmoral Pie can be found on the main courses page (scroll down a bit). It’s a lovely dish of beans and sausages topped with mash.
Scottish Macaroons are a feast of sugar and potato.

Whatever you do, have an honest, sonsie time this Burns Night 😀

low sun

Experience a perfect Scottish escape with THE MERMAID AND THE BEAR! Exchange 21st century lockdowns for 16th century witchcraft accusations! Live in a castle, visit the stone circle and taste the Twelfth Night Cake…

Amazon UK

Amazon worldwide

Waterstones

Author website

See more recommendations for vegan books from us here.

A Festive Soup: Carrot, Coriander and Ginger

A festive soup, colourful and delicious

This festive soup is such a bright and flavourful recipe, it would make a good addition to any Christmas meal!

Ingredients (for four):
a little olive oil
8 carrots, scraped and chopped
1 large onion, chopped
a stick of celery, chopped
1 small potato, diced small
2 inch square of fresh ginger, peeled and cut up
1 tablespoon of dried coriander (you could use fresh but it will make the soup go a bit green/brown in colour)
6 or 7 cloves of garlic, crushed or sliced (or even thrown in whole)
a handful of cashew nuts
water as needed
seasalt to taste

In a large pan, fry off the onion, carrot and celery until softened. Add the potato, ginger, coriander, garlic and nuts and cover with water. Bring to the boil and turn down to a simmer for about 20 minutes or until all vegetables are tender. Add salt to taste and then blend it all up! Delicious 🙂

If you liked this festive soup recipe, see all our Christmas and Yule fare here.

THE MERMAID AND THE BEAR (a novel by Lucy, written under her pen name), has six whole chapters of medieval Christmas, making it the perfect festive gift! Also: romance, witches, and a Scottish castle…

Amazon UK

Amazon worldwide

Waterstones

Author website



Ethical Christmas Shopping: relish and straws!

Facon Relish from Janda Food and a burger!

We absolutely loved this gorgeous Facon Relish from Janda Food. It’s smokey. It’s bacon-y. It’s delicious in burgers, sandwiches and even as a condiment to dip crudities or chips in. It was sent to us by the equally wonderful Mettalife, an E-commerce Ethical and Vegan Marketplace and a fantastic place to do your festive shopping this year.

Janda Food make other lovely vegan things such as burger relish, mayo and salt caramel spread. See the range here at Mettalife where you can use code FAMILY10 to get a 10% discount on any purchases.

tomato rice soup, vegan

We paired the relished up burger with one of our favourite soups, rice and tomato (recipe here) and a gluten free bun. Yum.

gluten free bun

But back to the ethical shopping! And onto the straws 🙂

These reusable bamboo straws from Panda Packaging come in a pack of 5 with a coconut fibre straw cleaner & cotton straw bag included and would make a great gift or stocking filler. See all the bamboo products here at Mettalife, some of which can be personalised, from bowls and combs to brushes and lunch boxes, and, again, don’t forget your 10% discount code FAMILY10!

We like how Instagram made the straw look like a painting.

reusable bamboo straw

Don’t miss our Vegan Christmas section for lots of recipes and more gift ideas.

starry starry plate

There’s still a little autumn left in those woods…

autumn woods in Scotland

Christmas Donut, Winter Trees

From the Co-op 🙂

We’re eating lots of carrot soup and reading The Telling.

And enjoying the beautiful low winter sun as it lights the trees…