Ultimate Vegan Haggis

Ingredients

• 20 g Plant-based butter or margarine
• 1 Onion (Large, peeled and finely chopped)
• 1 Carrot (Large, peeled and grated)
• 2 Portobello or flat cap mushrooms (Finely diced)
• 400 g Black beluga lentils (One 400 g tin, drained; cooked brown, green, or Puy lentils may also be used)
• 1 tsp White pepper (Level)
• 1 tsp Ground nutmeg (Level)
• 250 g Pinhead oats (Use pinhead or steel-cut oats; see notes for a gluten-free option)
• 1.5 tbsp Marmite (Or other yeast extract if gluten-free)
• 400 ml Vegetable stock (Add more water if needed)
• 30 g Sunflower seeds (Chopped)

Steps

1. 1

   Heat the plant-based butter or margarine in a pan.

2. 2

   Add the finely chopped onion and grated carrot. Cook for 5–6 minutes.

3. 3

   Add the finely diced mushrooms and cook for another 3–4 minutes.

4. 4

   Add the drained lentils, white pepper, and ground nutmeg. Stir through for a couple of minutes.

5. 5

   Preheat the oven to 180°C (360°F).

6. 6

   Add the pinhead oats, Marmite, and vegetable stock to the pan. Cook over low heat for 15 minutes, stirring regularly, until the mixture becomes quite thick. Add a splash of water if it seems too thick.

7. 7

   Turn off the heat and stir through the chopped sunflower seeds.

8. 8

   Spoon the mixture into a greased loaf tin.

9. 9

   Bake for about 30 minutes. For an extra-crispy exterior, turn up the heat slightly toward the end of baking.

10. 10

    Remove from the oven and let stand for five minutes before serving. Serve with neeps, tatties, cabbage or kale, and vegan whisky cream sauce.

Notes

The recipe suggests using leftovers in a vegan haggis toastie, haggis fritter, or haggis quesadilla. It mentions a gluten-free option in the notes, but the details are not included in the supplied source.

Nutrition per serving

• main
• vegan
• vegetarian
• dairy-free
• baked
• Scottish
• comfort food