Best Vegetarian Haggis Recipe
Vegetarian Haggis - a Traditional Scottish Delicacy with a Twist
Haggis is the national food of Scotland, and if you ever decide to order it, you'll most likely receive a side-helping of turnip and potatoes, and the meal is usually complimented by a dram (Scotch whisky).
Not many people find haggis appealing once they discover what it's made of. The dish contains minced sheep's liver, heart, and lungs, as well as suet, oatmeal, onions and spices. The ingredients are placed in the sheep's stomach which is then sewn shut and the meal is cooked for a period of three hours. Admittedly though, the stomach is usually replaced by a casing nowadays.
As unappetising as this meal sounds, it is actually quite tasty and should not be dismissed because one does not like its description. However, I understand that it is a vegetarian's nightmare. If you happen to be one (or just enjoy a delicious meat-free meal from time to time), you'll prefer the vegetarian option.
Recipe for Vegetarian Haggis
This vegetarian haggis is a yummy, nutritious alternative to the original, traditional Scottish recipe. Vegetarians will be relieved to know that the only ingredient the two versions share is oatmeal. It also makes a great, healthy family dinner.
- 1 tablespoon vegetable oil
- 1 medium onion, chopped finely
- 5 fresh mushrooms, chopped finely
- 1 small carrot, chopped finely
- 1 cup vegetable broth
- 3 tablespoons ground peanuts
- 1/3 cup dry red lentils
- 1 tablespoon soy sauce
- 2 tablespoons canned kidney beans, drained, rinsed and mashed
- 1 tablespoon lemon juice
- 2 tablespoons ground hazelnuts
- 1 1/2 teaspoons mixed spice
- 1 teaspoon dried rosemary
- 1 1/2 teaspoons dried thyme
- 1 pinch ground cayenne pepper
- 1 1/3 cups steel cut oats
- 1 egg, beaten
- Pour the vegetable oil into a saucepan and heat it over a medium heat, then add the onions and sauté them for 5 minutes (until they've become tender).
- Stir the mushrooms and carrots into the pot and carry on cooking for a further 5 minutes, then stir in the broth, peanuts, lentils, soy sauce, kidney beans, lemon juice and hazelnuts.
- Season the concoction with the mixed spice, rosemarry, thyme and cayenne pepper then bring the mixture to the boil, reduce the heat to low, and leave it to simmer for about 10 minutes.
- Mix in the oats, then cover the pot and allow the contents to simmer for 20 minutes.
- Preheat your oven to 375°F (190°C) and lightly grease a baking pan (9 inches x 5 inches).
- Mix the pre-beaten egg into the saucepan and scoop the contents into the baking pan, then bake it in the preheated oven for 30 minutes.
Notes & Tips
-Test if the haggis is ready by checking its firmness. If it is quite firm, it is fully cooked.
-It's perfectly acceptable to replace the peanuts and hazelnuts with other nuts such as pecans and walnuts.
-If you cannot find pre-mixed spice in your local stores, feel free to make your own. Include nutmeg, cinnamon, ginger,, oregano or coriander.
-You may need to add extra broth. Anything up to 2 1/2 more cups is advised.
-To lend the dish an "offal" effect, add 1/2 cups of chopped tofu skins.
-You may want to use an extra egg, as the ingredients do not always stick together. However, it will still taste just as good served crumbly.
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