Vegan haggis recipe
Haggis is an essential for any Burns Night feast, and following a vegan or vegetarian diet needn't mean missing out on this Scottish classic. Make this alternative centrepiece for the meal and, with all the usual spicy, peppery notes associated with haggis, you can barely notice a difference.
For a traditional Burns Night meal this 25 January, pair with neeps and tatties (mashed turnips and potatoes) and, if you like, a wee dram of whisky.
Ingredients
- 100 g lentils, puy or green
- 75 g pearl barley
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 1 large carrot, finely chopped
- 2 cloves garlic, crushed and chopped finely
- 100 g chestnut mushrooms, finely chopped
- 0.5 tsp ground allspice
- 0.5 tsp ground nutmeg
- 0.5 ground mace
- 100 g rolled oats
- 500 ml hot vegetable stock
- 1 tbsp miso paste
- 1 tsp yeast extract
- 75 g cashews, chopped roughly
- 1 tsp fresh thyme
- 1 tsp black strap molasses (optional)
Details
- Cuisine: Scottish
- Recipe Type: Vegan
- Difficulty: Medium
- Preparation Time: 10 mins
- Cooking Time: 70 mins
- Serves: 6
Step-by-step
- Grease a large pudding basin or individual ramekins with oil.
- Cook the lentils and barley in separate pans until just tender, but still retaining some ‘bite’ (approximately 25 minutes). Leave to one side.
- Heat the olive oil in a large pan and, on a medium to low heat, fry the onion for 5-10 minutes until soft and beginning to go translucent.
- Add the carrot and cook for a few minutes, until it begins to soften and brown.
- Add the garlic and cook for 1 minute. Next stir in the mushrooms and fry, adding the spices after a minute or so. Add the lentils and oats. Stir to combine with the vegetables.
- Gently heat the stock and add the miso to it.
- Add the hot miso stock and the yeast extract to the vegetables. Simmer until the mixture is very thick, adding a little water if necessary. Meanwhile, heat the oven to 180°C/356°F/gas mark 4.
- Stir in the pearl barley, cashew nuts and thyme, and season to taste. Remove from the heat.
- Spoon the mixture into the pudding basin or ramekins, cover with foil and bake for 20 minutes. Then remove the foil and bake for another 20 minutes.
- Turn out onto a serving plate and serve with neeps and tatties or your favourite sautéed greens.
This recipe is courtesy of V for Life, a UK charity that supports older vegetarian and vegan people, ensuring their food choices remain respected througout the entirety of their lifes.
Lead image: BBA Photography/Shutterstock
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