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The Flaky Vegan

From staunch vegetarian to flaky vegan and all the places in between.  Recipes, blog, and shared experiences of a woman who likes cheese....too much!

 
 
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Vegan Haggis Recipe



Vegan Haggis, neeps and tatties!

No Haggi were harmed in the making of this dish....!


My quest for vegetarian haggis started in January 2018. Burns night was approaching and my partner and I were coming the the end of our trial month of being vegetarian. I bought my other half a Scottish Lairdship as a bit of fun just a few weeks before, and wanted to have a traditional Burns supper. I found a vegetarian haggis, and it was lovely, but I do like to cook from scratch, and after looking at the ingredients, I thought, "I can do that!" This is my take on a vegan haggis, and serves 4 generously

The gravy browning is optional, it just gives the haggis a deeper, more authentic colour


Don't forget to grease your foil before cooking or the haggis will stick when you try to unwrap it


This freezes really well either in portions, or as a whole



Ingredients


60g green lentils

60g pearl barley

25g dairy free margarine

1 small onion peeled and roughly chopped

150g parsnips peeled and roughly chopped

1/4 tsp mixed spice

1/4 tsp ground allspice

1/4 tsp cinnamon

125g mushrooms

1 small sweet potato peeled and roughly chopped

75g oats

425ml vegetable stock

1/4 tsp gravy browning

Freshly ground black pepper, and salt to taste


Method


Check the cooking instructions of the lentils - some recommend pre-soaking, some can be cooked from the packet, but boil the lentils and the barley in the same pan for about 30 minutes, or until both are tender but not too squishy, drain and put to one side


Preheat the oven to 190c


The lazy way to do the next bit is to chuck your onion, sweet potato, mushrooms and parsnips into the food processor, not obliterate them, but finely chop. Add into a pan with the dairy free spread and the spices and gently cook until they start to soften, stirring occasionally. Add the stock, cover and simmer gently for 5 minutes


Add the oats, barley, lentils and season well with salt and lots of black pepper - haggis traditionally is very peppery, so don't be shy! Cook until the mixture is thick, and almost all of the liquid is gone



Allow the mix to cool for 5 minutes, this just makes it a little easier to handle. Meanwhile, grease a piece of foil, just longer than your baking sheet


Dollop the mix lengthways in the greased foil, fold the edges up, lengthways and fold over to seal. Twist the ends and make your haggis the same length as your baking sheet. I like to wrap a little string around it to secure it too




Place on you baking sheet and bake in the oven for 20 minutes wrapped in foil. After this time, unwrap slightly and bake for a further 30 minutes to crisp up





Remove the baking sheet from the oven and leave to cool for 5 minutes. Open up the foil and slice thickly. Serve with neeps and tatties - peas and gravy frowned upon, but go really nicely!





Debbie




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