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  • Vegetarian Haggis Recipe

    1 vote
    Vegetarian Haggis Recipe
    Servings: 1
    by Bob Towlson
    135 recipes
    >
    For those who wish no harm on the famously shy, wee beastie then here's a vegetarian adaptation for your table.

    Ingredients

    • 1 small carrot, very finely chopped
    • 1 small piece of yellow turnip (rutabaga), very finely chopped
    • 1 medium onion, finely chopped
    • 8 mushrooms, diced
    • 1 clove garlic (optional), crushed
    • 2/3 – 3/4 cup whole mixed nuts (hazelnuts, almonds, walnuts)
    • 1/3 cup dry red lentils
    • 600 ml vegetable stock or water
    • 1/2 cup cooked red kidney beans, mashed
    • 1 tsp dried thyme
    • 1/2 tsp dried rosemary
    • 1/4 tsp cayenne pepper
    • 1/4 tsp nutmeg
    • Salt to taste
    • Black Pepper - use a fair amount for authentic bite
    • 1 Tbsp soy sauce
    • 1 1/3 cup fine oatmeal
    • 1 1/2 Tbsp lemon juice

    Directions

    1. Roast nuts in a 350F oven for approximately 10 minutes or until they are a light golden colour (do not over-roast), allow to cool, then finely chop them.
    2. Sauté onion in 1 Tbsp oil for 5 minutes, then add carrot, turnip, mushrooms, and garlic for a further 5 minutes.
    3. Add the lentils and 3/4 of the stock or water, bring to boil then reduce to a simmer.
    4. Blend kidney beans with remaining stock/water and add to the pot with the nuts, soy sauce, and seasonings. Cook for 10-15 minutes.
    5. Add oatmeal; simmer another 10-15 minutes, adding water if necessary. Mixture should end up loose and moist, but not runny.
    6. Stir in lemon juice.
    7. Spoon mixture into a lightly oiled 5x9" loaf pan and bake for 30 minutes on 375F/190C.
    8. Serve with mashed neeps (rutabaga/turnips) and tatties (potatoes)
    9. Notes:Turnips are added for more tang. Nuts are roasted for more flavour. Add lemon juice towards the end as it fades with cooking. Use a very heavy hand with the freshly ground black pepper for a more authentic taste.

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