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Easy Vegan Haggis

Name: Easy Vegan Haggis
Total time: 1 h 30 min
Yield: 4
Cuisine: British
Ingredients: 400g cooked organic speckled green lentils; 275g organic pinhead oatmeal; 30g organic sunflower seeds, chopped; 1 large onion, peeled and finely chopped; 1 large organic carrot, peeled and grated; 2 handfuls of brown mushrooms, finely diced; 400ml vegan stock (plus more water if needed); 1.5 Tbsp of yeast extract; 20g plant-based butter or margarine; 1 level teaspoon of black pepper; 1 level teaspoon ground nutmeg

This simple yet satisfying plant-based haggis recipe is the perfect vegan alternative to ordinary haggis. It uses common store cupboard products and is quick to prepare, at around 10 mins. The rest of the time is spent in the oven which leaves you plenty of time to celebrate the life of Burns with your friends and family.

Customer Rating:
5.0

(2 votes)

Posted by: pip phillips
On: 18/01/2023

Cuisine

British

Time

1 - 2 hrs

Skill Level

Newbie

Serves

Courses etc.

Main Courses

You will need

Ingredient	Add
400g cooked organic speckled green lentils		More products
275g organic pinhead oatmeal		More products
30g organic sunflower seeds, chopped		More products
1 large onion, peeled and finely chopped		More products
1 large organic carrot, peeled and grated		More products
2 handfuls of brown mushrooms, finely diced		More products
400ml vegan stock (plus more water if needed)		More products
1.5 Tbsp of yeast extract		More products
20g plant-based butter or margarine	Available only in our Edinburgh shops	More products
1 level teaspoon of black pepper		More products
1 level teaspoon ground nutmeg	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Using the margarine, fry the onion and carrot in a pan for 5-6 minutes.
Then add the finely diced mushrooms and cook for further 3-4 minutes.
Add the cooked lentils, nutmeg, black pepper and stir over the heat for a few minutes.
Preheat your oven to 180°C (360°F).
Add the pinhead oats, yeast extract and vegan stock to the pan, and cook for 15 minutes on a low heat, stirring regularly. The mix should thicken nicely, but if it becomes too thick add a little more water.
After 15 minutes remove from the heat and stir in the chopped sunflower seeds.
Transfer the mix into a greased loaf tin and bake for approximately 30 minutes. To give the haggis a nice crust, increase the heat slightly towards the end of the cooking time.
Once cooked, remove from the oven and leave to stand for five minutes.
Serve alongside mashed organic neeps and tatties and top with vegan whisky cream sauce (optional). See our separate recipe for Vegan Whisky Cream Sauce.