Burns’ Night Vegan Haggis

This recipe will serve two if accompanied by potatoes and some mashed suede. Oh, and an optional glass of whisky of course!

Burns’ Night Vegan Haggis

This recipe will serve two if accompanied by potatoes and some mashed suede. Oh, and an optional glass of whisky of course!

Burns’ Night Vegan Haggis

 

Method

  1. Place the lentils in a pan of water and boil for 20 minutes or until soft.
  2. When the lentils are ready, drain and rinse them in a sieve.
  3. Toast the oats in a saucepan with the margarine until golden brown. Stirring constantly to avoid burning them (around 10-15 mins).
  4. Fry the onions in the walnut oil, then add the rest of the ingredients, mixing thoroughly for around five minutes. The texture should be a little sticky but not too dry. You can always add a little more margarine if it is too dry.
  5. Once finished, transfer into an oven dish and bake for around 30-40 minutes at 190c.

 

Ingredients:

50g vegan margarine
Tblsp walnut oil
100g oats
1 medium onion (finely chopped)
2 cloves of garlic (crushed then chopped)
1 large carrot (grated)
50g brown or green lentils
50g chopped mixed nuts
200g tin kidney beans (drained)
3 tsp yeast extract or a tbsp soy sauce
2 tsp black pepper
Sprinkle of paprika, cayenne pepper and thyme
Juice from half a lime
Nip of whisky (optional)

Ingredients:

50g vegan margarine
Tblsp walnut oil
100g oats
1 medium onion (finely chopped)
2 cloves of garlic (crushed then chopped)
1 large carrot (grated)
50g brown or green lentils
50g chopped mixed nuts
200g tin kidney beans (drained)
3 tsp yeast extract or a tbsp soy sauce
2 tsp black pepper
Sprinkle of paprika, cayenne pepper and thyme
Juice from half a lime
Nip of whisky (optional)

 


 

Method

  1. Place the lentils in a pan of water and boil for 20 minutes or until soft.
  2. When the lentils are ready, drain and rinse them in a sieve.
  3. Toast the oats in a saucepan with the margarine until golden brown. Stirring constantly to avoid burning them (around 10-15 mins).
  4. Fry the onions in the walnut oil, then add the rest of the ingredients, mixing thoroughly for around five minutes. The texture should be a little sticky but not too dry. You can always add a little more margarine if it is too dry.
  5. Once finished, transfer into an oven dish and bake for around 30-40 minutes at 190c.

 

Sign up to our newsletter now and get all our latest recipes and news straight to your mailbox today!