VEGAN HAGGIS

Help celebrate the life of famous Scottish poet Robert Burn, today, by way of a traditional Burns Night supper albeit with a vegan twist 🌱

Serves | 4

Prep | 10 mins

Cook | 1 hour

INGREDIENTS

  • 2tsp vegetable oil
  • 1 large onion, finely diced
  • 2 carrots, peeled and grated
  • 250g mushrooms (portobello is preferrable, for flavour), finely diced
  • 1x 400g tin of green lentils, drained
  • 100g porridge oats
  • 450ml vegetable stock
  • 1tsp marmite
  • 1tsp ground nutmeg
  • 1tsp ground coriander
  • 1tsp white pepper
  • 25g sunflower seeds, chopped

METHOD

Preheat your oven to 180C (fan). Heat the oil in a large frying pan and gently fry the onion and carrots for 5 minutes. Add the mushrooms and lentils, stir well to combine and fry for a further 15 mins. Add everything but the seeds, stir well and cook for another 10 mins or until the mixture has thickened (add a splash more water if it’s too thick). Stir in the seeds then transfer the mixture to a lined loaf tin and smooth over the top. Bake in the oven for around 30 minutes, or until the haggis has a nice crispy coating. Allow to stand for five minutes before serving.

It’s traditional to serve the haggis with neeps (mashed turnips) and tatties (mashed potatoes) but it also works really well with Maple-Roasted Parsnips & Carrots and Twice-Cooked Roasties – the recipe for those is coming tomorrow! Enjoy!

Copyright (c) misterrands.com

Published by misterrands

HEALTHY FAST FOOD THAT’S PLANT-BASED

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