If you want to celebrate Burns night but can’t eat meat, then try this tasty vegetarian haggis with your neeps and tatties. Ready in just 1hr and 35 mins this delicious haggis is perfect for sharing with friends and family. This vegetarian haggis is made with lentils, mushrooms, carrots and plenty more veggies. It’s really simple to make and is perfect smothered in gravy. Cook your haggis in a 1lb loaf tin and bake for 30 mins.
- 100g (4oz) onion, peeled and finely chopped
- 1tbsp (15ml) sunflower oil
- 50g (2oz) carrots, very finely chopped
- 35g (1½ oz) mushrooms, finely chopped
- 50g (2oz) red lentils
- 600ml (1pt) vegetable stock
- 25g (1oz) mashed, tinned red kidney beans
- 35g (1½ oz) ground peanuts
- 25g (1oz) ground hazelnuts
- 2tbsp (30ml) shoyu or soy sauce
- 1tbsp (15ml) lemon juice
- 1½ tsp dried thyme
- 1tsp dried rosemary
- Generous pinch cayenne pepper
- ½ tsp mixed spice
- 200g (8oz) fine oatmeal
- Freshly ground black pepper
- You'll also need:
- 1lb loaf tin
Pre-heat the oven to 190°C (375°F, gas mark 5).
Sauté the onion in the oil for 5 mins, then add the carrot and mushrooms and cook for a further 5 mins.
Now add the lentils and three quarters of the stock.
Blend the mashed red kidney beans in the remaining stock, add these to the pan with the nuts, shoyu, lemon juice and seasonings. Cook everything, well mixed together, for a further 10-15 mins.
Then add the oatmeal, reduce the heat and simmer gently for 15-20 mins, adding a little extra liquid if necessary.
Turn the mixture into a lightly oiled 1lb loaf tin and bake for 30 mins.
Find out everything you need to know about haggis including how to cook, prepare and store with our handy how to cook haggis guide.
Top tip for making Vegetarian haggis
If you don't have any red lentils in the cupboard you could always use green instead.