Best Wills Vegan Haggis Recipes

ULTIMATE VEGAN HAGGIS

Ultimate Vegan Haggis image

As a native Scotsman with a vegan food blog, it gives me great pleasure to share my recipe for the ultimate vegan haggis.

Provided by The Pesky Vegan

Time 1h10m

Number Of Ingredients 11

Ingredients

20 g plant-based butter or margarine
1 large onion, peeled and finely chopped
1 large carrot, peeled and grated
2 portobello/flat cap mushrooms, finely diced
1x 400 g tin black beluga lentils, drained ((you could also use cooked brown, green, or Puy lentils))
1 level teaspoon white pepper
1 level teaspoon ground nutmeg
250 g pinhead oats ((it's important to use pinhead or 'steel-cut' oats, see notes below for gluten-free option))
1½ tablespoons Marmite ((or other yeast extract if GF))
400 ml veg stock ((plus more water if needed))
30 g sunflower seeds, chopped

Steps:

Heat the butter in a pan. Add the onion and carrot and cook for 5-6 minutes.
Add in the finely diced mushrooms and cook for another 3-4 minutes.
Add the lentils, white pepper, and nutmeg and stir through for a couple of minutes.
Preheat the oven to 180°C (360°F).
To the pan, add the pinhead oats, Marmite, and veg stock. Cook for 15 minutes on a low heat, stirring regularly. The mix should become quite thick, but add a splash more water if it seems too thick.
After 15 minutes, turn off the heat and stir through the chopped sunflower seeds.
Spoon the mix into a greased loaf tin and bake in the oven for approx. 30 minutes. To make the outside extra crispy, turn up the heat slightly towards the end.
Once cooked, remove from the oven and allow to stand for five minutes. Serve with neeps, tatties, cabbage or kale, and vegan whisky cream sauce. If you have any leftovers, why not treat yourself to a vegan haggis toastie, haggis fritter, or haggis quesadilla?

Nutrition Facts : Calories 517 kcal, Carbohydrate 81 g, Protein 28 g, Fat 11 g, SaturatedFat 2 g, Sodium 562 mg, Fiber 21 g, Sugar 4 g, ServingSize 1 serving

WILL'S VEGAN HAGGIS

Will's Vegan Haggis image

A recipe for Miller... For those of you who cannot find yeast extract, use soy sauce. Traditionally served with bashet neeps and mashet tatties. Make a sauce of sautéed onions, whiskey, and cream to top the haggis; vegans can use other sauces, soya-cream, nothing at all. NB: if served on Burns Night (25 Jan.), Robert Burns's "Address to a Haggis" must be read before anyone is allowed to eat! That's the rules.

Provided by Missy Wombat

Categories Scottish

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

100 g barley
175 g pinhead oats
25 g rolled oats
1 1/2 tablespoons yeast extract (Marmite, Vegemite, etc.)
100 g margarine (or substitute olive oil)
1 onion, large
100 g mushrooms
50 g green lentils
50 g split red lentils
100 g textured vegetable protein or 100 g vegetarian ground beef
400 ml strong vegetable stock (add yeast extract or soya sauce to taste)
2 tablespoons ground black pepper (or to taste)
2 -3 tablespoons mixed herbs (parsley, sage, rosemary, thyme, etc ( to taste)
3 tablespoons vegetarian worcestershire sauce (or mushroom ketchup)
1/2 lemon, juice of
1 lime, juice of
Scotch whisky (1 big tot, the peatier the better, None o' yer wee English measures!)
salt

Steps:

In one pan, boil the barley for 30 minutes.
In another, boil green and red lentils for 30 minutes.
Drain both barley and lentils well and reserve separately.
Melt 50 g margarine in a very large saucepan; then add barley, oats, and yeast extract.
Sauté for three minutes or so; then reserve in a bowl.
Chop onion and mushrooms fine or pop them in the food processor.
Melt the other 50 g margarine in the saucepan; then add onion, mushrooms, and fake beef.
Cook for 2 or 3 minutes.
Then add lentils and the oat/barley mixture.
Mix up this lot well.
Gradually add vegetable stock till the mixture has a slightly juicy consistency -.
but not too watery!
This can be trial-and-error.
I find that roughly 300 ml works for me.
But I always make up about 500 ml, just in case.
You can also splash in a little extra olive oil if you think it is needed.
Mix in spices, whiskey, juice, and Worcestershire sauce?.
and do a bit of a taste test.
Once satisfied with the taste, cook the lot for about 5 extra minutes, stirring frequently.
Then transfer to a casserole dish, cover with foil, mash down, and place in an oven pre-heated to Gas Mark 4/ 180°C/ 350°F.
Keep an eye on it in 20- to 30-minute intervals, and add stock if it dries out.
Cook this for about an hour or an hour and a quarter.
Times may vary greatly.
Refrigerates or freezes well.
Re-heat in microwave or else wrap well and tight (and waterproof) in foil or other heat-sturdy casing, then cover with water and boil for about 45 minutes.