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Vegetarian Haggis
Vegetarian Haggis
added by LucyEigg

Vegetarian version of the classic Scottish dish

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Prep time
  • 20 mins
Cook Time
  • 40 mins
  • For four hungry people!
  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 1 large carrot, grated
  • 125g mushrooms, finely chopped
  • 50g red lentils
  • 50g dried pearl barley
  • 600ml vegetable stock
  • 1 tin (400g) mashed kidney beans
  • 2 tablespoons soy sauce/tamari
  • 1 tablespoon lemon juice
  • 2 tablespoons whisky (optional)
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1/2 tsp ground nutmeg
  • 2-3 tspns ground mixed spice (according to taste)
  • 1 level tsp yeast extract
  • salt and black pepper to taste
  • 200g oatmeal
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Heat the oil in a large pan and fry the onions, carrot and mushrooms for 5 to 10 mins until soft, add the lentils and barley and 3/4 of the stock and heat to simmering.

Add the yeast extract, allowing to dissolve off the spoon into the stock as you stir.

In a bowl add the remainder of the stock to the mashed kidney beans (the liquid is often a useful aid to mashing!) as well as the soy sauce, lemon juice, whisky, herbs and spices. Mix together and add to the pan.

Finally add the oatmeal, salt and pepper and mix well.

Cook for around 20 mins, adding more liquid or oatmeal as necessary to achieve the right consistency (stodgy and porridge-like!).

The mixture should then be transferred to a large loaf tin or other oven dish and baked for 40 mins at 190 C/ Gas Mk 5.

This recipe is quite easily prepared in advance to be stored in the fridge or freezer and baked when required.

1 reply
Replied on

My wife made this for Burns Night. It is very very good. Better than it seems like it has a right to be. It is my favorite of any nut roast type thing I've ever had. Has a richness and complexity and is deeply satisfying like really good risotto. Top notch!

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