Vegetarian Haggis Recipes

VEGETARIAN HAGGIS RECIPE

Steps:

• Place your split peas and pearl barley into two separate saucepans and boil. Split peas for 25 mins and barley for 20 mins. We found it easier to start one five minutes after the other.
• Grease your baking tin thoroughly, we used a loaf tin.
• Once the split peas and barley are boiling take out a chopping board and roughly chop the portobello mushrooms
• Finely chop the onion.
• Grate your carrot.
• Heat your frying pan and, once hot, add 25g of butter.
• Fry the onions in the butter until they begin to soften.
• Add the chopped mushrooms.
• Once the mushrooms and onion are soft stir in the grated carrot.
• Stir the mix together over a low heat until well mixed.
• Make your stock, we crumbled 3 stock cubes into a measuring jug then, carefully add 600ml boiling water and stirred until cubes were fully dissolved.
• Stir in the Marmite and Black Treacle until they both dissolve fully into the stock.
• Add the oats to the frying pan.
• Add 400ml of the stock to the frying pan.
• Add the salt, nutmeg, pepper and mace.
• Continue to stir while gently heating.
• Drain your Split Peas and Pearl Barley, if you haven't already, add both to the frying pan. If they are still boiling then take the frying pan off the heat until they are ready to be added.
• Allow the stock to reduce down, stirring gently.
• Add 25g Butter and the remaining 200ml of stock.
• Turn up the stove to a medium heat and cook the mix until the stock has reduced completely, stirring often to avoid it catching on the bottom of the frying pan.
• Heat your oven to 180 degrees C.
• When the mix is cooked through and the stock has reduced, taste to make sure flavour is balanced adding more spices, marmite or treacle as required. The flavour should be warming and peppery with an earthy undertone and a little sweetness.
• Spoon the mix into the well-greased loaf tin and place into the preheated oven for 20-30mins, or until the top of the mix is crispy and darkened.
• Once the haggis is cooked take it out of the oven
• Place a length of tin foil over the top of the haggis and then an upturned baking tray. Then, being careful not to burn your hands, hold the tray, foil and tin and gently turn it upside down so you end up with your haggis, out of the tin. on the foil on the baking tray.
• Place this back in the oven for 2-5 mins to crisp the outside of the haggis.

VEGETARIAN HAGGIS

Steps:

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

VEGETARIAN HAGGIS

Steps:

• Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice. Season with thyme, rosemary, cayenne pepper, and mixed spice. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, cover, and simmer 20 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
• Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.

VEGETARIAN HAGGIS

Steps:

• Saute the onions, carrot and mushrooms until tender.
• Add the red lentils and stock. Bring to a boil.
• Add the kidney beans, nuts, spices, soy sauce, and lemon juice. Bring to a boil again.
• Simmer 10 minutes, covered.
• Sit in oatmeal, Scotch, and water.
• Preheat the oven to 375 degrees. Oil 8 ramekins or muffin pan (18 muffins) or a loaf pan.
• Fill ramekins, muffin pan, or loaf pan. Cover with foil.
• Bake for 30 minutes (longer for a loaf pan). Remove the foil and bake 5 more minutes, uncovered.

VEGETARIAN HAGGIS

Steps:

• Fry the oats in 25 g vegetable oil, stirring constantly until golden brown (about 2 minutes). Empty onto a plate and keep aside.
• Wipe out the frying pan, tip in further 25g vegetable oil and fry the onions, 125g swede, mushrooms and carrots until the swede is starting to soften (about 10 minutes). Add the chopped kidney beans and heat through.
• Combine the stir fried vegetables with the oats, spices, juices, rapeseed oil and walnuts.
• Divide the mixture into 4 ramekins. Cover each one with foil and place in a deep sided roasting tray half filled with boiling water.
• Cook in a preheated oven at 180°C (350°F) Gas Mark 4 and broil for 30 minutes.
• Meanwhile cook the potatoes then mash with cream, butter and rosemary. In a separate pan, cook the remaining swede with the ginger. Mash and season with salt and pepper.
• When the haggis are cooked, turn the ramekins upside down onto individual plates and serve with the mashed potato and swede.

VEGETARIAN HAGGIS

Steps:

• Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice.
• Season with thyme, rosemary, cayenne pepper, and mixed spice. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, cover, and simmer 20 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
• Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.