Vegan Haggis. Add the garlic, grated carrot, chopped mushrooms and sunflower seeds. Season with salt and black pepper then add the other spices. I first had vegetarian haggis at Henderson's Restaurant in Edinburgh.
I also added an additional egg which helped it stick together. Enjoyed by vegetarians, vegans and meat-eaters alike, our Delicious Every Day vegetarian haggis is a mix of healthy fresh vegetables, pulses, oatmeal, seeds and spices. Convenient to cook with for a variety of recipes. You can cook Vegan Haggis using 12 ingredients and 7 steps. Here is how you cook that.
Ingredients of Vegan Haggis
- It’s 75 grams of finely chopped mushrooms.
- You need 75 grams of brown lentils soaked for 2-3 hours.
- You need 50 grams of oatmeal soaked for 1 hour.
- Prepare 50 grams of kidney beans soaked and cooked.
- Prepare 25 grams of coconut oil.
- Prepare 150 grams of grated carrot.
- You need 2 cloves of garlic peeled and chopped.
- Prepare 150 grams of onions peeled and finely chopped.
- You need 1 tbsp of rapeseed oil.
- You need 1 tbsp of soy sauce.
- It’s 1 tsp of garam masala.
- Prepare of Sea salt & black pepper.
Here at Macsween we always use approved, sustainable, high quality ingredients in all of our products. The haggis is Scotland's most famous contribution to the culinary arts. Vegetarians who know what it contains would leave the country rather than risk eating it. But some years ago I developed this recipe for vegetarian haggis (or rather, vegan haggis) which I have served many times since.
Vegan Haggis step by step
- Cook the soaked lentils until tender..
- Sauté onion and garlic with the oil until soft. Add the garam masala and soy sauce to season..
- Add the brown lentils and carrots to the seasoned onion and garlic until the carrots are softened..
- Add the mushrooms and allow to soften. Pour in the cooked kidney beans..
- Add the drained oatmeal to the mixture to give body to the haggis..
- Combine everything well into an even mixture and cook through for 15 minutes..
- Serve with clapshot. (mashed potato and turnip in the original recipe. Mashed potato and parsnip is used in this version.).
This vegetable haggis from Graham Campbell has all the herbs, spices and binding oats of a conventional haggis, but as it's meat-free, it's particularly suitable for vegetarians and those put off by the thought of eating offal. With a bean, mushroom and lentil mix, this is still a hearty Scottish dish to enjoy and makes a delicious vegetarian Christmas meal. This easy vegan haggis is chock full of spiced vegetables, lentils and wholegrains. Perfect for your Burns Night Supper! One minute I was jotting down ideas for recipes to make in January, the next minute I was down a Burns Night- Vegetarian Haggis- Cyber Hole so deep, there was no way out.