How to Make Vegan Haggis
In the wake of Christmas and New Year, when the nights are still long and it’s frosty outside, we must remember that Burns Night is only just around the corner. Traditionally, guests will gather together for a Scottish feast, during which a haggis is carried in. But if you’re a vegetarian or a vegan, the idea of being presented with a haggis may be less than appealing! Henceforth, we bring you a recipe for a delicious vegan haggis.
- 1 of Medium Onion
- 1 of Carrot
- 6 of Medium Mushrooms
- 75g of Red Lentils
- 45g of Mashed Borlotti Beans
- 50g of Rolled Oats
- 50g of Buckwheat
- 30g of Ground Hazelnuts
- 45g of Ground Almonds
- 50g of Vegetarian Suet
- 5g of Black Pepper
- 300ml of Vegetable Stock
- 1 tbsp of Lemon Juice
- 2 tbsp of Oil
- Dash of Soy Sauce
- Wooden/Mixing Spoon
- Frying Pan
- Ovenproof Dish
METHOD: Irresistible Vegetarian & Vegan Haggis
- Finely chop up an onion, a carrot and 6 medium-sized mushrooms, add them to a wok with a little oil, and gently fry them over a low heat.
- Meanwhile, heat the vegetable stock in a saucepan and add the lentils. Cook these in the stock, reducing the liquid to roughly 250ml.
- Now add the contents of the saucepan (cooked lentils and vegetable stock) to the mushroom mixture already in the wok, and stir.
- Next, add the borlotti beans, hazelnuts and almonds to the wok and mix them in.
- Add some oil to a frying pan and gently fry the buckwheat and rolled oats for a few minutes, then add them to the wok.
- Next, add the lemon juice, soy sauce, black pepper and suet, stir in well, and allow the mix to simmer gently for a few minutes until the liquid begins to disappear.
- Pour the mixture into an ovenproof dish and allow it to sit on the side for 15 to 20 minutes. Preheat your oven to 180°C.
- Cook the mixture in the oven for 30 minutes and then serve it up with some tasty neeps ‘n’ tatties!