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Vegetarian Haggis

  • 5reviews
  • 73saves
  • 1hr20min

About this recipe: 'Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race!' Because I am vegetarian - I went in search of a version of haggis that I could eat! This one was passed on to me by some friends from Cape Breton.

NORTHERNLIGHT1

Ingredients
Serves: 10 

  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped
  • 1 small carrot, finely chopped
  • 5 fresh mushrooms, finely chopped
  • 250ml vegetable stock
  • 5 tablespoons dried red lentils
  • 2 tablespoons canned kidney beans, mashed
  • 3 tablespoons finely ground peanuts
  • 2 tablespoons finely ground hazelnuts
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 pinch ground cayenne pepper
  • 1 1/2 teaspoons mixed spice
  • 1 egg, beaten
  • 250g steel cut oats

Method
Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

  1. Heat the vegetable oil in a saucepan over medium heat and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms and continue cooking for 5 minutes.
  2. Stir in the stock, lentils, kidney beans, peanuts, hazelnuts, soy sauce and lemon juice. Season with thyme, rosemary, cayenne pepper and mixed spice. Bring to the boil, reduce heat to low and simmer 10 minutes. Stir in oats, cover and simmer 20 minutes.
  3. Preheat oven to 190 C / Gas mark 5. Lightly grease a 23x13cm loaf tin.
  4. Stir the egg into the saucepan. Transfer the mixture to the prepared loaf tin. Bake 30 minutes until firm.

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Reviews (5)

iluvbread
12

Altered ingredient amounts. I had to add an additional 250ml vegetable broth before adding the egg, as it was too dry. I also added an additional egg which helped it stick together. I left out the kidney beans and substituted 6 T. ground walnuts for the peanuts and hazelnuts. For mixed spice I used a combination of mace, cinnamon, nutmeg and cloves. - 11 Aug 2008

iluvbread
4

I first had vegetarian haggis when traveling at Henderson's Restaurant in Edinburgh. This is not the same, but still very good. My vegetarian son gave it a definite thumbs up. I will definatly makes this again. Good and healthy and sticks to your ribs. - 11 Aug 2008

chrisinthekitchen
1

Yes, agreed, it needed more stock than mentioned. But otherwise it was a great recipe. It also seemed to me that it was better when, having frozen half, we ate the rest a few days later - it improved on keeping. - 15 Jan 2014

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