Vegan Haggis

Monday, 23 January 2017

It's Burns Night this week and I haven't done a haggis recipe on here before so, y'know, it was gonna happen. I'm not sure how big a thing Burns Night is outside of Scotland but haggis is pretty good so everyone should definitely give it a go. Well, vegan haggis is good, the meat one not so much. In fact, even before I went vegan/veggie I had always preferred veggie haggis, I mean if you know what meat haggis is then you probably would too. Let's not go there. All you need to know is this haggis is good and you should most definitely try it. Serve with mashed potato with broccoli through it, because broccoli is life (I'm mostly saying this so you don't look at the pic here and think, what on earth is wrong with that mashed potato...). The recipe makes quite a lot but it freezes well so that's okay. I've pretty much been eating haggis for weeks having made this recipe a few times to get it right. 

You will need (serves 6): 

1 1/2 cups oats 
1/3 cup red lentils 
1/3 cup green lentils 
1/4 cup pearl barley 
1/2 cup kidney beans 
1/4 cup mixed seeds
1 onion 
1 grated carrot 
3 closed cup mushrooms
1 teaspoon mixed herbs 
1 teaspoon garlic granules 
1/2 teaspoon mixed spice 
1/2 teaspoon nutmeg 
1/2 teaspoon cayenne pepper
plenty of ground pepper (I like a lot)
1 1/2 vegetable stock cubes 


- In a mug, mix the 1 1/2 veggie stock cubes with a little water to dissolve them. Add the lentils and pearl barley to a pot with four cups of water and the stock cubes. Boil for this for 10 minutes and then reduce the heat and simmer for 35-40 minutes. 
- Roughly chop up the mushrooms, finely chop the onion and rinse the kidney beans. 
- Add the oats and seeds to a food processor and pulse to break down. 
- Add the mushrooms, kidney beans, and grated carrots to the food processor too and pulse this a few times until the mixture starts to combine together. 
- Pour the mixture out into a large bowl and then stir in the chopped onion and all the herbs and spices. 
- Once the lentil and barley mixture has finished cooking (it shouldn't have absorbed all the liquid and will be quite runny), pour this into the bowl and mix everything together well. 
- Transfer the mixture into a lined and greased loaf tin (I just used a little vegan butter to grease the tin) and then pop this in the oven at 180 degrees celsius for 40-45 minutes. loaf tin (I just used a little vegan butter to grease the tin) and then pop this in the oven at 180 degrees celsius for 40-45 minutes. 

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