Vegan Haggis, perfect for Burns Night!
Celebrate Burns Night, 25 January, with a festive supper. This vegan haggis is perfect for rejoicing the memory of great poet, Robert Burns. Perfect alongside steaming neeps and tatties and, if you fancy, a dram (or more) of Scotch whisky! For more great Burns Night recipes, click here.
- 100g lentils, puy or green
- 75g pearl barley
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 1 large carrot, finely chopped
- 2 cloves garlic, crushed and chopped finely
- 100g chestnut mushrooms, finely chopped
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1/2 tsp ground mace
- 100g rolled oats
- 500ml hot vegetable stock
- 1 tbsp miso paste
- 1 tsp yeast extract
- 75g cashews, chopped roughly
- 1 tsp fresh thyme or 1/2 tsp dried
- 1 tsp black strap molasses (optional)
- Grease a large pudding basin or individual ramekins with oil.
- Cook the lentils and barley in separate pans until just tender, but still retaining some ‘bite’ (approximately 25 minutes). Leave to one side.
- Heat the olive oil in a large pan, and, on a medium to low heat, fry the onion for 5–10 minutes until soft and beginning to go translucent.
- Add the carrot and cook for a few minutes, until it begins to soften and brown.
- Add the garlic and cook for 1 minute. Next stir in the mushrooms and fry, adding the spices after a minute or so. Add the lentils and oats. Stir to combine with the vegetables.
- Make the stock and add the miso to it.
- Add the hot miso stock and the yeast extract, and simmer until the mixture is very thick, adding a little water if necessary. Meanwhile, heat the oven to 180°C/gas mark 4.
- Stir in the pearl barley, cashew nuts, and thyme, and season to taste. Remove from the heat.
- Spoon the mixture into the pudding basin or ramekins, cover with foil, and bake for 20 minutes. Then remove the foil and bake for another 20 minutes.
- Turn out onto a serving plate and serve with neeps and tatties, mash or your favourite sautéed greens.