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A delicious 鈥� and easy-to-make 鈥� recipe for vegan haggis

The number of people following a vegan diet has risen dramatically over the last decade and few classic dishes nowadays escape a meat & dairy-free makeover.

This short film from walks you through the preparation and cooking of a vegan haggis:-

Vegan Haggis | HERE WE VEGAN GO!

Vegans need haggis too!

Ingredients

Quantity Ingredient
2 Carrots
2 Onions
8 Mushrooms
2 Garlic cloves
Enough for your pan Rapeseed oil
25g Sunflower seeds
1tsp Nutmeg
1tsp Allspice
1tsp Salt
1tsp Pepper
Sprig Thyme
250ml Vegetable stock
50g Barley
50g Green lentils
50g Nutritional yeast
50g Porridge oats

Method

Preparation

  • Grate the carrots, chop the garlic cloves and dice the onions and mushrooms.
  • Heat the rapeseed oil in a pan.

Pan stage

  1. Fry the onions on a low heat until soft.
  2. Add the garlic, carrots, mushrooms, sunflower seeds, nutmeg, allspice, salt, pepper and thyme.
  3. Fry on a medium heat for 5 minutes.
  4. Add the vegetable stock, barley, green lentils and yeast.
  5. Mix and then simmer for 30 minutes.
  6. Add the porridge oats and mix again.

Baking stage

  1. Transfer to a greased tin and cover with foil.
  2. Bake at 180°C for 30 minutes.
  3. Remove the foil and bake for a further 30 minutes.

Serving suggestion: layer neeps and tatties on top, then finish with a whisky soya cream sauce.

The finished masterpiece

Non-vegan haggis recipes

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