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Vegetarian Haggis

A delicious veggie haggis to celebrate Burns night!

Customer Rating:
5.0 (4 votes)

Posted by: Rhona
On:

Cuisine

British

Time

1 - 2 hrs

Skill Level

Advanced

Serves

3

Courses etc.

Main Courses

You will need

IngredientAdd
100g onion finely chopped More products
35g peanuts, roasted then ground More products
1 tbsp sunflower oil

Awaiting stock

 		More products
50g carrots, very finely chopped

Awaiting stock

 		More products
50g red lentils More products
25g tinned red kidney beans, mashed More products
25g hazelnuts, roasted then ground More products
2 tbsp tamari (gluten free) or shoya sauce More products
1 tbsp fresh lemon juice More products
2 tsp dried thyme More products
1 tsp dried rosemary More products
pinch cayenne pepper More products
1 1/2 tsp mixed spice More products
200g fine oatmeal More products
freshly ground pepper More products
35g mushroooms, very finely chopped More products
600ml vege stock More products

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

Method

  • Pre heat oven to 190 C, gas mark 8.
  • Once the oven is hot, place the peanuts and hazelnuts on a baking sheet or in a small oven proof dish and roast for just 7 to 10 minutes. Watch them very carefully so that they don't burn. Once ready, transfer the nuts to a cold plate to cool them. Once cool, coarsely grind them in a food processor or coffee grinder, so that you get a lovely texture in the finished haggis.
  • Saute the onion in the oil for about 4 mins, add the carrot and mushrooms and cook for a further 5 mins.
  • Add the lentils and 3/4 of the stock.
  • Blend the mashed red kidney beans in the remaining stock then add to the pan along with the nuts, tamari, lemon juice and seasonings.
  • Mix well and cook for a further 15 mins.
  • Add the oatmeal, reduce the heat and simmer gently for 15-20 mins adding extra liquid if required.
  • Transfer the mixture into a lightly oiled 1lb loaf tin and bake for 30 mins.
  • Serve with lovely floury mashed tatties and mashed neeps ... enjoy with a nip of whisky!!

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