Vegan Haggis



Preheat oven to 200C/400F/Gas 6.


In a food processor, blitz the onions, carrots and mushrooms until they are finely chopped.


Next, in a large frying pan, heat the butter over a medium heat. Add the blitzed onion, carrot and mushroom mix to the pan and cook for about 5 minutes until beginning to brown. Stir in the nutmeg, smoked paprika, thyme and sage and cook for a few more minutes. Next, add the oats, marmite, stock and molasses. Bring the pan to a boil, and reduce to simmer for about ten minutes until the liquid is absorbed and the mixture is thickened.


Stir into this the cooked lentils and barley then add the TVP and rice flour. Cook on a low heat until TVP has softened. Season generously with black pepper (Haggis is traditionally very peppery in taste).


On a worktop, lay out two sheets of baking parchment, enough each haggis. Divide the haggis mix between the two sheets and roll each into a sausage, securing the ends. Wrap these now in foil in the same way, securing the ends.


In a large oven tray, bake the haggises for 30 minutes. After 30 minutes cooking time, unwrap them on the baking tray and cook for another 30 minutes uncovered so they crisp up and brown.


Once cooked, leave them to rest for about an hour as this firms up the haggises even more. Your haggises will be crumbly, but this is fine.


Serve with roasted carrots and parsnips (see our top tip), mash, or traditional ‘neeps and tatties’ (swede and potatoes).


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