Name: Vegetarian Haggis
Prep time: 20 min
Cook time: 75 min
Total time: 1 h 35 min
Ingredients: ¾ cup whole mixed nuts (hazelnuts, almonds, walnuts); 1 Tbsp olive oil; 1 brown onion; 2 cloves garlic; 1 carrot; 1 parsnip; 200g mushrooms; ⅓ cup dry red lentils; ½ cup soaked split peas; 600 ml vegetable stock; ½ cup tinned red kidney beans; 1 tsp dried thyme; ½ tsp dried rosemary; ¼ tsp cayenne pepper; ¼ tsp nutmeg; salt; 1 Tbsp black pepper; 1 Tbsp soy sauce; 1⅓ cup porridge oats; 25 ml Tbsp lemon juice

Vegetarian Haggis

24 Jan 2017

by Wholeness

Prep Time

20 minutes

Cook Time

75 minutes

Total Time

1 hour, 35 minutes

Background

It's difficult for vegetarians properly to celebrate Burns' Night on January 25th. Mashed neeps (turnips) & tatties (potatoes) are all very well - particularly when washed down with a generous amount of Scotch whisky - but it's a shame to have to miss out on that "Great chieftain o the puddin'-race! " - as Mr Burns described it in his Address to a Haggis. So, while Rabbie might turn up his nose a bit, this vegetarian haggis does actually come quite close to the real thing in taste, texture and (when sliced) appearance. Slàinte!

Ingredients

¾ cup whole mixed nuts (hazelnuts, almonds, walnuts)
1 Tbsp olive oil
1 brown onion
2 cloves garlic
1 carrot
1 parsnip
200g mushrooms
⅓ cup dry red lentils
½ cup soaked split peas
600 ml vegetable stock
½ cup tinned red kidney beans
1 tsp dried thyme
½ tsp dried rosemary
¼ tsp cayenne pepper
¼ tsp nutmeg
salt
1 Tbsp black pepper
1 Tbsp soy sauce
1⅓ cup porridge oats
25 ml Tbsp lemon juice

Instructions

Preheat the oven to 170°C and roast the nuts for about 10-15 minutes until browned then coarsely chop them in a blender.
Put the nuts aside and coarsely blend the carrot, mushrooms and garlic.
Put a heavy based casserole over a medium heat, add the oil and soften the onion for a few minutes before stirring in the blended vegetables.
Cook for about 5 minutes then add the lentils, split peas and about 450 ml of stock. Bring to the boil then simmer for another 5 minutes.
Squash the kidney beans with a potato masher and mix with the nuts, spices, seasoning and soy sauce. Blend with the remaining 150 ml of stock, pour into the casserole and simmer for 10 minutes.
Meanwhile use the blender to chop the oats into a fine powder which you stir in and cook for another 10 minutes then add the lemon juice.
Put the mixture into a greased loaf tin (about 12x25 cm) then into the oven at 190°C for half an hour.
Serve with mashed potatoes, turnips &/or parsnips.