Scotsman Approved Vegan Haggis
A Scotsman approved alternative to the traditional meat dish that pairs beautifully with cold winter nights.
Servings: 6
Ingredients
- 1.5 litres Vegetable Stock
- 200 grams Lentils*
- 1 Large Onion finely chopped
- 2 Sticks of Celery finely chopped
- 2 Carrots finely chopped
- 50 grams Walnuts chopped
- 350 grams Chestnut Mushrooms finely chopped
- 250 grams Pinhead Oats**
- 1 tbsp Yeast Extract
- 2 tsp Salt
- 1 tsp Ground White Pepper
- 1 tsp Ground Coriander
- 1 tsp Mace
- 1 tsp Nutmeg
- Oil for cooking
- Salt & Pepper to taste
Instructions
- First things first, let’s get the lentils cooked. Rinse in a sieve and remove any small stones. Place into a small pan along with 1 litre of the stock and bring up to a boil. Reduce to a gentle simmer and cook until tender, this should take about 20-30 minutes. Drain well and place to one side.1.5 litres Vegetable Stock, 200 grams Lentils*
- Preheat your oven to 180 degrees (160 Fan/360 F) and grease a large loaf tin. Place a large wide pan on a medium heat. When the pan is warm, add the onion, carrot, celery, and walnuts and sauté, stirring occasionally, until the onions are softened. Add the mushrooms and continue to cook until the onions start to brown.1 Large Onion, 2 Sticks of Celery, 2 Carrots, 350 grams Chestnut Mushrooms, 50 grams Walnuts
- Add the lentils and spices before mixing really well. Finally add the rest of the ingredients, including the rest of the stock, and simmer for 15 to 20 minutes. Stir occasionally and make sure nothing sticks to the bottom, adding more stock if needed.250 grams Pinhead Oats**, 1 tbsp Yeast Extract, 1 tsp Ground White Pepper, 1 tsp Ground Coriander, 1 tsp Mace, 1 tsp Nutmeg, 2 tsp Salt
- Once the oats have cooked and the stock has reduced right down, tip the mix into the waiting loaf tin. Put into the oven and bake for 45 minutes – 1 hour or until the top is crisp
- As mentioned above, serve with neeps, tatties, kale, and a generous serving of peppercorn sauce. A tasty meal that’s perfect for cold winter weather.
Notes
* Brown, green, and black lentils will all work well here. Black lentils will give that traditional haggis look but we were out I used a 1:1 mix of brown and green.
** Pinhead, or steel cut outs, are incredibly important here as they add both taste and that all important haggis texture. They’re not the same as rolled oats but rather are oats that have been cut into two or three pieces. If you can’t find them or aren't so concerned about gluten, then a 2:1 substitute of pearl barley and rolled oats will work but be careful – barley isn’t gluten free.
Allergy Notes; This recipe is vegan, gluten free, and soy free. Please do be careful particularly of the yeast extract and oats to make sure you've pickup gluten free options. If nuts are an allergen for you then substitute sunflower seeds for the walnuts.