Vegetarian Haggis
Member recipe

Vegetarian Haggis

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(1 ratings)

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Servings

Serves 6

A great recipe for winter!

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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

Method

    1. Gently fry the onion, carrot and mushrooms in a large frying pan or wok
    2. Cook the lentils in the stock and reduce the liquid to about 250 ml
    3. Add the cooked lentils, borlotti beans, hazelnuts and almonds to the onion mixture.
    4. 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
    5. Turn into an oven proof dish and allow to stand for 20 mins then cook in a medium oven for 30 mins

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Comments

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kiwitifosi's picture
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I've never eaten regular haggis so I don't know how this stacks up against the authentic item, but it tasted ok and was easy to make. Certainly looked like haggis, anyway. Just cooked the lentils in 250 ml stock with the lid on and poured the resulting slurry into the onion mix - there was enough liquid to cook the buckwheat and oats.

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