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
Instructions
Heat the butter in a pan. Add the onion and carrot and cook for 5-6 minutes.
Add in the finely diced mushrooms and cook for another 3-4 minutes.
Add the lentils, white pepper, and nutmeg and stir through for a couple of minutes.
Preheat the oven to 360°F.
To the pan, add the oats, yeast and veg stock. Cook for 15 minutes on a low heat, stirring regularly. The mix should become quite thick, but add a splash more water if it seems too thick.
After 15 minutes, turn off the heat and stir through the chopped sunflower seeds.
Spoon the mix into a greased loaf tin and bake in the oven for approx. 30 minutes. To make the outside extra crispy, turn up the heat slightly towards the end.
Once cooked, remove from the oven and allow to stand for five minutes. Serve for breakfast, lunch or dinner.
7 comments
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