Vegetarian Haggis
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 hisAddress 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
Method
- 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 12×25 cm) then into the oven at 190°C for half an hour.
- Serve with mashed potatoes, turnips &/or parsnips.