Vegetarian Haggis Recipes

Steps:

• Gently fry the onion, carrot and mushrooms in a large frying pan or wok
• Cook the lentils in the stock and reduce the liquid to about 250 ml
• Add the cooked lentils, borlotti beans, hazelnuts and almonds to the onion mixture.
• Gently fry the buckwheat and rolled oats for a few minutes, then add to the other mixture with the soy sauce, lemon juice, suet, gravy browning and black pepper simmer for a few minutes until the liquid begins to disappear
• Turn into an oven proof dish and allow to stand for 20 mins then cook in a medium oven for 30 mins

Steps:

• Saute the onions, carrot and mushrooms until tender.
• Add the red lentils and stock. Bring to a boil.
• Add the kidney beans, nuts, spices, soy sauce, and lemon juice. Bring to a boil again.
• Simmer 10 minutes, covered.
• Sit in oatmeal, Scotch, and water.
• Preheat the oven to 375 degrees. Oil 8 ramekins or muffin pan (18 muffins) or a loaf pan.
• Fill ramekins, muffin pan, or loaf pan. Cover with foil.
• Bake for 30 minutes (longer for a loaf pan). Remove the foil and bake 5 more minutes, uncovered.

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.

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.

Steps:

• Fry the oats in 25 g vegetable oil, stirring constantly until golden brown (about 2 minutes). Empty onto a plate and keep aside.
• Wipe out the frying pan, tip in further 25g vegetable oil and fry the onions, 125g swede, mushrooms and carrots until the swede is starting to soften (about 10 minutes). Add the chopped kidney beans and heat through.
• Combine the stir fried vegetables with the oats, spices, juices, rapeseed oil and walnuts.
• Divide the mixture into 4 ramekins. Cover each one with foil and place in a deep sided roasting tray half filled with boiling water.
• Cook in a preheated oven at 180°C (350°F) Gas Mark 4 and broil for 30 minutes.
• Meanwhile cook the potatoes then mash with cream, butter and rosemary. In a separate pan, cook the remaining swede with the ginger. Mash and season with salt and pepper.
• When the haggis are cooked, turn the ramekins upside down onto individual plates and serve with the mashed potato and swede.