Vegan Haggis
Haggis is emblematic of traditional Scottish cuisine for its comforting and rich flavours. We’ve come up with a fantastic vegan haggis recipe that is perfect when served with neeps ‘n’ tatties. This easy to follow recipe is made all the more enjoyable with a rich vegan whisky sauce.
Prep 10 min
Cook 1 hour
Serves 8 people
Ingredients
Method
- Heat the butter in a pan over a medium-high heat and fry the onion until soft and golden. Add the spices and fresh thyme to the onion and stir for a further minute or so. Add the vegan mince and the mushrooms and cook until they start to brown. Reduce to a medium heat and stir in the lentils. Cook for around another minute or so.
- Pour in the vegetable stock and Yeast Extract and cover the pan. Allow to simmer for 20 mins.
- Add the pinhead oats and mix these in well. Transfer to an ovenproof dish, cover, and place in the oven at 180c for 30 mins.
- Remove from the oven and serve with neeps ‘n’ tatties (mashed potatoes and mashed swede) and a whisky sauce.
Recipe and Photography: Lee Nottle