Vegetarian Haggis
If you want to celebrate Burns night but can’t eat meat, then try this tasty vegetarian haggis with your neeps and tatties. Ready in just 1hr and 35 mins this delicious haggis is perfect for sharing with friends and family. This vegetarian haggis is made with lentils, mushrooms, carrots and plenty more veggies. It’s really simple to make and is perfect smothered in gravy. Cook your haggis in a 1lb loaf tin and bake for 30 mins.
Vegetarian Haggis
Ingredients
- 100 g 4oz onion, peeled and finely chopped
- 1 tbsp 15ml sunflower oil
- 50 g 2oz carrots, very finely chopped
- 35 g 1½ oz mushrooms, finely chopped
- 50 g 2oz red lentils
- 600 ml 1pt vegetable stock
- 25 g 1oz mashed, tinned red kidney beans
- 35 g 1½ oz ground peanuts
- 25 g 1oz ground hazelnuts
- 2 tbsp 30ml shoyu or soy sauce
- 1 tbsp 15ml lemon juice
- 1½ tsp dried thyme
- 1 tsp dried rosemary
- Generous pinch cayenne pepper
- ½ tsp mixed spice
- 200 g 8oz fine oatmeal
- Freshly ground black pepper
Instructions
- Pre-heat the oven to 190°C (375°F, gas mark 5).
- Sauté the onion in the oil for 5 mins, then add the carrot and mushrooms and cook for a further 5 mins.
- Now add the lentils and three quarters of the stock.
- Blend the mashed red kidney beans in the remaining stock, add these to the pan with the nuts, shoyu, lemon juice and seasonings. Cook everything, well mixed together, for a further 10-15 mins.
- Then add the oatmeal, reduce the heat and simmer gently for 15-20 mins, adding a little extra liquid if necessary.
- Turn the mixture into a lightly oiled 1lb loaf tin and bake for 30 mins.
- Serve with mashed neeps and tatties.
Notes
If you don't have any red lentils in the cupboard you could always use green instead.
