VEGAN HAGGIS
Celebrate Burns Night properly with this delicious veggie haggis filled with lentils, mushrooms and seasoning. Serve with golden neeps and tatties
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 2h
Number Of Ingredients 16
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.
Nutrition Facts : Calories 313 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.22 milligram of sodium
WILL'S VEGAN HAGGIS
A recipe for Miller... For those of you who cannot find yeast extract, use soy sauce. Traditionally served with bashet neeps and mashet tatties. Make a sauce of sautéed onions, whiskey, and cream to top the haggis; vegans can use other sauces, soya-cream, nothing at all. NB: if served on Burns Night (25 Jan.), Robert Burns's "Address to a Haggis" must be read before anyone is allowed to eat! That's the rules.
Provided by Missy Wombat
Categories Scottish
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In one pan, boil the barley for 30 minutes.
- In another, boil green and red lentils for 30 minutes.
- Drain both barley and lentils well and reserve separately.
- Melt 50 g margarine in a very large saucepan; then add barley, oats, and yeast extract.
- Sauté for three minutes or so; then reserve in a bowl.
- Chop onion and mushrooms fine or pop them in the food processor.
- Melt the other 50 g margarine in the saucepan; then add onion, mushrooms, and fake beef.
- Cook for 2 or 3 minutes.
- Then add lentils and the oat/barley mixture.
- Mix up this lot well.
- Gradually add vegetable stock till the mixture has a slightly juicy consistency -.
- but not too watery!
- This can be trial-and-error.
- I find that roughly 300 ml works for me.
- But I always make up about 500 ml, just in case.
- You can also splash in a little extra olive oil if you think it is needed.
- Mix in spices, whiskey, juice, and Worcestershire sauce?.
- and do a bit of a taste test.
- Once satisfied with the taste, cook the lot for about 5 extra minutes, stirring frequently.
- Then transfer to a casserole dish, cover with foil, mash down, and place in an oven pre-heated to Gas Mark 4/ 180°C/ 350°F.
- Keep an eye on it in 20- to 30-minute intervals, and add stock if it dries out.
- Cook this for about an hour or an hour and a quarter.
- Times may vary greatly.
- Refrigerates or freezes well.
- Re-heat in microwave or else wrap well and tight (and waterproof) in foil or other heat-sturdy casing, then cover with water and boil for about 45 minutes.
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