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:



Traditional Vegan Christmas Pudding

snowy woodland scene: vegan christmas pudding recipe

Vegan Christmas Pudding by Catriona

Ingredients

  • 12oz/350g sultanas
  • 4oz/120g glace cherries, halved
  • 10z/300g ground almonds
  • 4oz/120g plain flour
  • 1/2 tsp salt
  • half a tsp grated nutmeg
  • 1/2 tsp ground ginger
  • 1 1/2 tsp mixed spice
  • 8oz/230g dark brown molasses sugar
  • 4oz/120gsoft, fresh wholemeal breadcrumbs
  • 8oz/230g vegetable suet
  • grated zest and juice of 1 lemon
  • 1 tbsp black treacle
  • 4 floz/125ml/half a cup soya milk
  • sherry
  • soak the sultanas in plenty sherry

Method

Grease a 2 pint pudding basin. Put the soaked fruit, cherries and ground almonds into a large bowl. Add the flour, salt, spices, sugar, breadcrumbs, suet, lemon zest and juice, treacle, soya milk and 4 tbsp sherry. Mix well to make a soft mixture. Spoon into the basin, cover with two layers of greased foil and tie down. Steam for 4 hours. Cool. Cover with a circle of greaseproof paper and two layers of tinfoil. To reheat steam for three hours as before. (I have to say that when I make it I prick the pudding and feed some more sherry or brandy into it…) and don’t forget that after it is reheated pour MORE brandy over it and set it on fire.

If you liked this vegan Christmas pudding, check out all our other festive recipes here

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‘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 Amazon UK 

Mincemeat for Christmas Mince Pies #vegan

Mincemeat by Catriona

Mincemeat Ingredients

mincemeat pies for Vegan Christmas
  • 1lb/450g cooking apples, peeled, cored and finely chopped
  • 8oz/225g shredded vegetable suet
  • 12 oz/350g sultanas
  • 16 oz/450g dried apricots
  • 12oz/350g soft dark brown sugar
  • grated rind and juice of 2 oranges
  • grated rind and juice of 2 lemons
  • 2oz/60g whole almonds, slivered
  • 4 tsp mixed spice
  • 1/2 tsp ground cinnamon
  • half a nutmeg, grated
  • 6 tbsp vegan brandy

Method

Mix all ingredients ,except the brandy, together in a bowl then cover and leave for 12 hours. To prevent fermentation place the mincemeat in a 120C/ 225F oven for 3 hours. Then allow to cool, stir in brandy and put in clean jars and seal.

See all our festive recipes here

The Mermaid and the Bear, the perfect read for Christmas!

At Amazon UK  and Amazon worldwide, also Waterstones or see Author website for more details.

Vegan Trifle for Christmas or Anytime!

Vegan Trifle by Catriona.

vegan trifle for Vegan Christmas

I loved this so much before I was vegan that I veganised it one year and it is excellent… you can leave off the ‘cream’ layer if you like but I think it makes it!

Note: since this recipe was written in 1998, many ready made vegan creams have become available.

Vegan Trifle Method

Make a plain vegan sponge and sandwich it together with jam. Slice it up and put it on the bottom of a trifle dish ( or other suitable deep dish) drain a tin of fruit and put on top of the sponge (or use fresh fruit. I like raspberries).

Next make up a vegan jelly and pour on top of everything… leave to set. Make up custard with soya milk and pour that on top of the set jelly. Leave that to set. Now put on a thick soya cream made with…2 tbsp cornflour, 2 oz/60g vegan margarine, 1 oz/30g sugar, 1/2 tsp vanilla essence and 1/2 pt/250ml/1 cup of soya milk… blend the cornflour with a little soya milk. Add the rest of the milk gradually and transfer to a saucepan. Bring to the boil gently and stir until the mixture thickens. Set aside to cool. Cream the margarine with the sugar until pale in colour. Beat in the cooled cornflour mixture a little at a time. Add the vanilla essence.

Put the cream layer on top of the chilled custard layer. Decorate with fresh fruit and then eat voraciously.

The cream can also be turned into brandy cream by adding a spoonful of brandy…serve with Christmas pudding.

Photo courtesy of The Fattest Vegan Ever blog

See all our festive recipes here

Easy Vegan Chocolate Rum Truffles

These chocolate rum truffles are super easy and completely delicious.

Chocolate Rum Truffles Ingredients

chocolate rum truffle
  • Some left over cake, crumbled – about 2 cups
  • 2 tablespoons of Apricot jam
  • 2 tablespoons of rum (or rum flavouring)
  • 1 teaspoon of cocoa
  • 50g./2oz (half a large bar) of vegan chocolate, melted
  • Coating of choice – cocoa, chopped nuts, coconut etc.
  • Optional: you can coat them in more melted chocolate if you like!

Method

Mix everything together and then squeeze into balls (about 5 cm. diameter) and roll in the coating. Place in petit four cases (or on a festive napkin as in slightly bizarre picture).

If you liked these chocolate rum truffles you might like more of our festive recipes here

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 Amazon UK 

Chocolate Yule Log Cakes: Big and Small

Large Chocolate Yule Log Cake

Chocolate Yule log cakes for people who can’t do swiss roll.

  • 1 chocolate cake baked in a loaf tin – basic chocolate cake recipe here  or gluten free one here. Or 1 chocolate swiss roll if you can do it!!
  • 1 batch of vegan chocolate ‘butter’ icing: Beat together half a cup/130g/4oz vegan margarine with 1 and a third cups/210g/7 oz sifted icing sugar and one tablespoon of cocoa (also sifted to avoid lumps). Beat in a few drops of natural vanilla extract.
  • 1 tablespoon of icing sugar for dusting
  • 1 festive cake board or large plate and decorations of your choice (fake flowers or berries, holly leaves, small baubles etc.)
Image146

Cake Assembly

Cut the corner off one end of the cake and turn it round to look like a branch (excuse rough drawing!) – arrange on the cake board or plate.
Secure the branch with some of the icing.

With a knife smooth off the corners of the log to make it rounded.
Cover the entire cake with the rest of the icing, then use a fork to make lines and knots like a log 🙂
Dust with icing sugar.
Decorate to your hearts content.

Little Chocolate logs

Ingredients

mini Yule logs for Vegan Christmas
  • 1 chocolate cake prepared in a large square tin so it will not be too deep ( visit the chocolate page if you need a recipe for this)
  • vegan marzipan
  • A bar of dark vegan chocolate
  • icing sugar for dusting
  • glace cherries and crystallised angelica for decoration or children might prefer D&D chocolate beans or other sweets – in the picture weve used pecan nuts

Cut the cake into small rectangles ( 10 cm. X 4 cm. and 2 or 3 cm. deep). Cut thin pieces of marzipan and place on top of the cakes. Pour melted chocolate over the top of each log, decorate to your hearts content and then dust with the icing sugar (snow!).

Also see a gluten free and ‘fudgey’ version of this recipe here


Spinach Tofu Manicotti for Christmas or Yule

vegan spinach tofu manicotti recipe

This Spinach Tofu Manicotti recipe is by Secular Pagan

Not exactly a traditional Yule/ Christmas dish, but it’s red, white, and green, so it fits.

Filling Ingredients (stuffs about ten manicotti tubes)

  • 1 pound/450g firm tofu, drained and rinsed
  • 1 10-oz/300g box frozen spinach, thawed and squeezed dry
  • A Tbsp. Italian seasoning (blend of oregano, marjoram, thyme, rosemary, basil, sage)
  • 3 green onions (scallions), including green part, sliced thinly
  • 8 ounces/230g (more or less) white button mushrooms, chopped in big chunks
  • PASTA: 1 package large manicotti tubes
  • SAUCE:  About 28 ounces/750g of your favorite pasta sauce, homemade or prepackaged.

Method

Plop tofu into a medium-sized mixing bowl and mash/crumble with your hands. Add spinach and fold into tofu with a fork, using fork to break up strands of spinach and mix evenly with the crumbled tofu. Stir in Italian seasoning, onions, and mushrooms.

Boil about 10 manicotti tubes just shy of al dente (they won’t fall apart this way when you’re stuffing them) and drain. Use your fingers to push clumps of filling into the manicotti tubes till each one is plump and full. Lay them in a covered casserole dish (more than one layer is O.K.) and pour your favorite tomato-based pasta sauce (homemade or bottled) over the whole thing. Cover and bake at 350 degrees Fahrenheit for about an hour, maybe a little less (say, 45 minutes) if you have the manicotti spread out in a single layer. Remove from oven and give it a few minutes to cool off before attempting to eat.

Note: I have to keep my sodium intake low, so I don’t add salt to anything I make from scratch (except some baked goods), so some of you might prefer to add a. 1/2 teaspoon of salt to the filling.

If you liked this spinach tofu manicotti try some of our other festive recipes

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:

preserving: redcurrant jelly with rosemary

redcurrants ready for making redcurrant jelly

Ripe just now, redcurrants are great to preserve for winter, given that they’re so nutrient rich and have immune boosting properties.

What a bumper year it’s been for the currants, both red and black. We’re having berried up green smoothies daily; there are lots in freezer which will extend the berry smoothie season and it’s looking to be a very abundant bramble year too. Last year we gathered quite a lot of those for the freezer as well as smoothie-ing them fresh. At least I thought we’d gathered a lot until I met a man in the woods with 3 huge bucket loads of brambles. He must have spent all day picking. Maybe for jam? I really want to try preserving in different ways this year so we can eat the home grown stuff in winter too. So we made strawberry jam as mentioned, and then moved onto redcurrant and rosemary jelly for savoury things.

Here’s the basic method for the Redcurrant and Rosemary Jelly. It makes a cloudy jelly. If you want a sparkling clear one, other, more time consuming, recipes will come up on a Google search. This pairing of flavours is amazing; the rosemary gives the jelly a slightly savoury edge, making it perfectly suited as an accompaniment to roast dinners. Also great in a sausage sandwich!

We picked 1.5 lbs/0.75kg of redcurrants and put them in a pan, stalks and all, with a few sprigs of rosemary. Then we added 1lb/500g of sugar, half a cup of water and the juice of half a lemon.

Method

Bring to the boil, turn down and simmer for half an hour, stirring quite frequently. Allow the mixture to cool a little, though not until the jelly sets, and squash it through a sieve into a bowl. This is the hard work phase of the recipe! Press and rub it with a spoon until you’re left with mainly stalks and seeds in the sieve. Pour into jars of your choice. Cool completely before sealing/adding lids. Yum. This amount filled two medium jam jars, and should keep in the cupboard for months (if not years).

redcurrant and rosemary jelly

Cooking on the stove this morning is Apple and Ginger Chutney from the Cranks recipe book with the apples gathered on a bike ride, heavily supplemented with ones from our trees and our own onions too 🙂 Adapted recipe on the sauces page.

Ailish Sinclair's novels

Set in a castle, THE MERMAID AND THE BEAR features the Scottish witchcraft accusations and a love story.

FIREFLIES AND CHOCOLATE was inspired by the 18th century kidnapped children of Aberdeen.

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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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