Even more fake haggis (vegan)
Equipment
- Food processor
Ingredients
- 25 g barley
- 100 g green lentils
- 1 tbsp sunflower oil
- 1 onion medium sized
- 1 carrot
- 2 portobello mushrooms finely chopped substitute 170g chestnut mushrooms
- 1 tsp ground allspice
- ¾ tsp ground coriander
- ¾ tsp nutmeg
- ½ tsp black pepper
- ¼ tsp cinnamon
- 1 tsp dried thyme
- ½ tsp salt none if stock is salty
- 150 g green or brown lentils
- 240 ml vegetable stock
- 1 tbsp yeast extract or Marmite
- 100 g vegan suet see my recipe for home made suet
- 100 g oatmeal
Instructions
- Boil the barley in a small pan (25 to 40 mins). Drain when ready
- Boil the lentils for 20 minutes and drain
- Separately chop the onion, carrots and mushrooms up finely preferably in a food processor
- Heat the pan to medium heat and heat the oil. Add the onion, carrots and cook over a medium heat for about 5 minutes until softened and golden.
- Add mushrooms, all spices and thyme to the onion and stir through and cook for another minute
- Add the lentils, barley and yeast extract. Pour in the stock and add the suet. Stir through then allow to simmer with lid on the pan for about 15 mins. In the meantime, preheat the oven 175ºC.
- Stir in the oatmeal and transfer to an oven dish or casserole. If you have very small loaf tins, you could use these to make individual haggis servings. Bake for 10 mins.
- Serve with roast potatoes (tatties), swede (neeps) and carrots sprinkled with rosemary
Tried this recipe?Let us know how it was!