You can’t go anywhere in Scotland without seeing Haggis on the menu. And in some places, veg heads like me are lucky enough to be offered a veggie option. So since this week I’m showcasing my time in the Scottish Highlands, I’m sharing my recipe for homemade vegan Haggis!
- 1 1/2 tablespoons vegan plant-based butter
- 1 large onion, peeled and finely chopped
- 1 large carrot, peeled and grated
- 2 portobello/flat cap mushrooms, finely diced
- 1 can lentils, drained
- 1 level teaspoon white pepper
- 1 level teaspoon ground nutmeg
- 2 2/3 cups steel cut oats
- 1 tablespoon nutritional yeast
- 1 1/3 cup veg stock
- 1/4 cup sunflower seeds, finely chopped
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