Recipe: Vegan Haggis

For all things vegetarian and vegan

Vegan Haggis

This impressive dish will be a triumph at your Burns Night supper.

Recipe for Vegan Haggis, contributed by Mike Lewis

The haggis is Scotland's most famous contribution to the culinary arts. Vegetarians who know what it contains would leave the country rather than risk eating it, but fortunately we have found an excellent vegan version which is not only healthier than the original, it tastes a lot better too.

Haggis is, of course, the centerpiece of the traditional Burns Night supper, held each year on January 25. It is served amid much pomp and ceremony - not to mention whisky. It is usually eaten with mashed potato and neeps (rutabaga), the two vegetables often being mashed together with a liberal dose of ground pepper.

This recipe can be prepared in advance, ready to bake before serving. The quantities are for four people, but don't worry if the servings look small - the dish is very filling.

½ cup (3 oz, 75 g) fine oatmeal (the pinhead variety works best)
2/3 cup (4 oz, 110g) of brown or green lentils
1 large onion, chopped
1 tbsp. vegetable oil
2 large carrots, finely grated
4 to 6 mushrooms, sliced
1 tsp. ground spices (your choice of cumin, turmeric, paprika or nutmeg, in any combination)
1 tbsp. soy sauce
One 14-oz (400 g) can of kidney beans, drained and rinsed
2 cloves of garlic, finely minced
Salt and pepper to taste
Knob of dairy-free margarine

Oven: Pre-heat to 375F (190C)

Put the oatmeal in a bowl and cover with water. Let it stand for at least an hour. Drain thoroughly.

Place the lentils in a pan of water and boil rapidly for 20 - 30 minutes or until soft (the time will vary according to the type of lentils). When the lentils are ready, drain and rinse them in a sieve.

Sautée the onion in the oil until it is soft. Add the carrots and mushrooms, and cook for a little longer. Then add the spices, soy sauce, cooked lentils and about a quarter of the kidney beans.

Using a food processor or blender, purée the remainder of the beans to form a thick paste (add a little water if necessary to prevent it getting too stiff). Add this to the lentil and vegetable mixture.

Finally, add the drained oatmeal, salt and pepper, and the garlic. If the mixture looks too dry, add the margarine. Mix well.

Transfer to an oven-proof dish and bake for 30 to 40 minutes.