Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vegan haggis. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
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.
Vegan Haggis is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Vegan Haggis is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook vegan haggis using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Vegan Haggis:
- Make ready 75 grams finely chopped mushrooms
- Prepare 75 grams brown lentils soaked for 2-3 hours
- Take 50 grams oatmeal soaked for 1 hour
- Prepare 50 grams kidney beans soaked and cooked
- Make ready 25 grams coconut oil
- Take 150 grams grated carrot
- Get 2 cloves garlic peeled and chopped
- Make ready 150 grams onions peeled and finely chopped
- Get 1 tbsp rapeseed oil
- Prepare 1 tbsp soy sauce
- Take 1 tsp garam masala
- Make ready Sea salt & black pepper
But some years ago I developed this recipe for vegetarian haggis (or rather, vegan haggis) which I have served many times since. As if we haven't offended the Burns Night traditionalists enough, one company has taken its vegan haggis. Our same French sausage maker that makes our traditional lamb haggis is now making this spicy, crumbly, vegetable version of this Scottish classic. And you get the rewards - a crumbly delicious haggis made from carrots, mushrooms, onions, Scottish oats, red beans and Andrew Hamilton's special spice blend.
Instructions to make Vegan Haggis:
- 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 is from Venturesome Vegetarian Cooking. It turned out very well, just like meatloaf but better. I made this with red wine since I didn't have any Scotch on hand.
So that is going to wrap this up for this exceptional food vegan haggis recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
