Best Vegetarian Haggis Recipes

VEGETARIAN HAGGIS

Vegetarian Haggis image

'Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race!' Here's a tasty vegetarian version of The Robbie Burns Night sausage, passed on to me by some friends from Cape Breton.

Provided by NORTHERNLIGHT1

Categories World Cuisine Recipes European UK and Ireland Scottish

Time 1h20m

Yield 10

Number Of Ingredients 17

Ingredients

1 tablespoon vegetable oil
1 medium onion, finely chopped
1 small carrot, finely chopped
5 fresh mushrooms, finely chopped
1 cup vegetable broth
⅓ cup dry red lentils
2 tablespoons canned kidney beans - drained, rinsed, and mashed
3 tablespoons ground peanuts
2 tablespoons ground hazelnuts
1 tablespoon soy sauce
1 tablespoon lemon juice
1 ½ teaspoons dried thyme
1 teaspoon dried rosemary
1 pinch ground cayenne pepper
1 ½ teaspoons mixed spice
1 egg, beaten
1 ⅓ cups steel cut oats

Steps:

Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice. Season with thyme, rosemary, cayenne pepper, and mixed spice. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, cover, and simmer 20 minutes.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.

Nutrition Facts : Calories 162.7 calories, Carbohydrate 22.5 g, Cholesterol 18.6 mg, Fat 5.6 g, Fiber 5.4 g, Protein 6.6 g, SaturatedFat 0.9 g, Sodium 175.6 mg, Sugar 2.1 g

VEGETARIAN HAGGIS

Vegetarian Haggis image

A great recipe for winter!

Provided by lennigeorge

Time 1h20m

Yield Serves 6

Number Of Ingredients 16

Ingredients

I finely chopped medium onion
I finely chopped I carrot
I finely chopped 6 medium mushrooms
75gm red lentils
45 gm mashed borlotti beans
50 gm rolled oats
50 gm buckwheat
30 gm ground hazelnuts
45 gm ground almonds
50 gm vegetarian suet
5 gm black pepper
250 ml vegetable stock
2 tbsp oil
1 tbsp lemon juice
Dash soy sauce
dash of gravy browning

Steps:

Gently fry the onion, carrot and mushrooms in a large frying pan or wok
Cook the lentils in the stock and reduce the liquid to about 250 ml
Add the cooked lentils, borlotti beans, hazelnuts and almonds to the onion mixture.
Gently fry the buckwheat and rolled oats for a few minutes, then add to the other mixture with the soy sauce, lemon juice, suet, gravy browning and black pepper simmer for a few minutes until the liquid begins to disappear
Turn into an oven proof dish and allow to stand for 20 mins then cook in a medium oven for 30 mins

VEGETARIAN HAGGIS

Vegetarian Haggis image

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. The rosemary, nuts, and soy sauce really made the dish, so don't substitute those ingredients! When I make this the next time, I will add different herbs.

Provided by death_by_parsnip

Categories Grains

Time 1h5m

Yield 8 ramekins, 6-8 serving(s)

Number Of Ingredients 17

Ingredients

1 small onion, diced
2 tablespoons oil
1 carrot, grated
1 cup mushroom, sliced
3/4 cup red lentil
2 cups vegetable stock
1 cup kidney bean
3/4 cup mixed nuts, ground
2 tablespoons soy sauce
1 tablespoon lemon juice
1 teaspoon fresh rosemary
1 pinch cayenne
salt, to taste
black pepper, to taste
3 cups quick oats
1/2 cup scotch
1/2 cup water

Steps:

Saute the onions, carrot and mushrooms until tender.
Add the red lentils and stock. Bring to a boil.
Add the kidney beans, nuts, spices, soy sauce, and lemon juice. Bring to a boil again.
Simmer 10 minutes, covered.
Sit in oatmeal, Scotch, and water.
Preheat the oven to 375 degrees. Oil 8 ramekins or muffin pan (18 muffins) or a loaf pan.
Fill ramekins, muffin pan, or loaf pan. Cover with foil.
Bake for 30 minutes (longer for a loaf pan). Remove the foil and bake 5 more minutes, uncovered.

Nutrition Facts : Calories 477.7, Fat 16.8, SaturatedFat 2.4, Sodium 587.7, Carbohydrate 55, Fiber 10.6, Sugar 3.5, Protein 18.9

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