Vegan Haggis Recipes

ULTIMATE VEGAN HAGGIS

Steps:

• Heat the butter in a pan. Add the onion and carrot and cook for 5-6 minutes.
• Add in the finely diced mushrooms and cook for another 3-4 minutes.
• Add the lentils, white pepper, and nutmeg and stir through for a couple of minutes.
• Preheat the oven to 180°C (360°F).
• To the pan, add the pinhead oats, Marmite, and veg stock. Cook for 15 minutes on a low heat, stirring regularly. The mix should become quite thick, but add a splash more water if it seems too thick.
• After 15 minutes, turn off the heat and stir through the chopped sunflower seeds.
• Spoon the mix into a greased loaf tin and bake in the oven for approx. 30 minutes. To make the outside extra crispy, turn up the heat slightly towards the end.
• Once cooked, remove from the oven and allow to stand for five minutes. Serve with neeps, tatties, cabbage or kale, and vegan whisky cream sauce. If you have any leftovers, why not treat yourself to a vegan haggis toastie, haggis fritter, or haggis quesadilla?

VEGETARIAN HAGGIS

Steps:

• Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice. Season with thyme, rosemary, cayenne pepper, and mixed spice. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, cover, and simmer 20 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
• Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.

VEGETARIAN HAGGIS RECIPE

Steps:

• Place your split peas and pearl barley into two separate saucepans and boil. Split peas for 25 mins and barley for 20 mins. We found it easier to start one five minutes after the other.
• Grease your baking tin thoroughly, we used a loaf tin.
• Once the split peas and barley are boiling take out a chopping board and roughly chop the portobello mushrooms
• Finely chop the onion.
• Grate your carrot.
• Heat your frying pan and, once hot, add 25g of butter.
• Fry the onions in the butter until they begin to soften.
• Add the chopped mushrooms.
• Once the mushrooms and onion are soft stir in the grated carrot.
• Stir the mix together over a low heat until well mixed.
• Make your stock, we crumbled 3 stock cubes into a measuring jug then, carefully add 600ml boiling water and stirred until cubes were fully dissolved.
• Stir in the Marmite and Black Treacle until they both dissolve fully into the stock.
• Add the oats to the frying pan.
• Add 400ml of the stock to the frying pan.
• Add the salt, nutmeg, pepper and mace.
• Continue to stir while gently heating.
• Drain your Split Peas and Pearl Barley, if you haven't already, add both to the frying pan. If they are still boiling then take the frying pan off the heat until they are ready to be added.
• Allow the stock to reduce down, stirring gently.
• Add 25g Butter and the remaining 200ml of stock.
• Turn up the stove to a medium heat and cook the mix until the stock has reduced completely, stirring often to avoid it catching on the bottom of the frying pan.
• Heat your oven to 180 degrees C.
• When the mix is cooked through and the stock has reduced, taste to make sure flavour is balanced adding more spices, marmite or treacle as required. The flavour should be warming and peppery with an earthy undertone and a little sweetness.
• Spoon the mix into the well-greased loaf tin and place into the preheated oven for 20-30mins, or until the top of the mix is crispy and darkened.
• Once the haggis is cooked take it out of the oven
• Place a length of tin foil over the top of the haggis and then an upturned baking tray. Then, being careful not to burn your hands, hold the tray, foil and tin and gently turn it upside down so you end up with your haggis, out of the tin. on the foil on the baking tray.
• Place this back in the oven for 2-5 mins to crisp the outside of the haggis.

VEGAN HAGGIS

Steps:

• Pour the oil into a large non-stick frying pan and fry the onion gently over a low heat until it is very soft, this may take up to 15 mins. Add the garlic, grated carrot, chopped mushrooms and sunflower seeds. Season with salt and black pepper then add the other spices. Let it cook down for 5 mins to reduce some of the moisture from the vegetables. Add the Marmite and pearl barley and 200ml water. Bring to the boil, cover and cook for 30 mins or until all the liquid has been absorbed and the pearl barley is tender. Take the pan off the heat and tip the mixture out onto a large roasting tin so it can cool quickly. Once cold stir in the lentils, oats and vegetable suet.
• When you want to cook the haggis spread it out on a large piece of baking parchment. Roughly shape it into a log then roll the paper up and twist the ends so it is completely sealed. Wrap up in muslin and tie the ends securely with string.
• Heat a large pan of boiling water then slowly lower the haggis into it. Reduce the heat to a simmer and cook gently for 1hr. Unwrap the parcel and serve with neeps and tatties.