So I have made homemade vegetarian haggis using an adaption of the Vegetarian Society's recipe from 2001 using lots of veggies, lentils, pulses and nuts to make a very delicious haggis without a single sheep's stomach in sight!! (It is all ready in the loaf tin to be cooked for tonight's dinner, so I've used photos from last year's haggis to illustrate this recipe.)
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| Vegetarian Haggis |
Veggie Haggis Ingredients (makes a 1lb loaf)
4 oz chopped onion
4 oz chopped carrot
2 oz chopped mushrooms
2 oz red lentils
1 pint veggie stock
1 tin mashed kidney beans
3 oz mixed chopped nuts (I usesd peanut, cashew and hazelnuts)
2 tblspn soy sauce
1 tblspn lemon juice
2 teaspns thyme
2 teaspns rosemary
2 teaspns mixed spice
ground pepper
8 oz fine oatmeal
Method
Pre-heat oven to GM5.
Saute onion for 5 minutes, add carrot and mushrooms and cook for 5 minutes more.
Add lentils and three quarters of the stock.
Mash beans with remaining stock and add to pan with nuts, soy sauce, lemon juice and seasonings.
Cook together for 10 minutes.
Add oatmeal and simmer for 15 minutes.
Put into loaf tin and bake for 30 minutes.
Serve with tatties and neeps!! We use Morrison's mashed carrot, swede and potato and then add some green veg like cabbage to the plate! Top with gravy for a delicious, warming, healthy meal. Here is last year's Burn's Night dinner!
