Vegetarian haggis

We ate vegetarian haggis in Scotland many years ago (complete with clapshot and oat cakes) and I have had it in the back of my mind to try making it myself ever since.

“vegetarian

We served ours with salad because it was too hot for mashed potatoes and turnips. The leftovers were fantastic in a sandwich!

Ingredients

1 cup red lentils
2 cups vegetable stock
1 large yellow onion
1 large stalk celery
1 large carrot
2 tbsp oil
1 can red kidney beans, drained
pinch dried thyme
2 tsp vegemite, marmite or soy sauce
1 tbsp lemon juice
1⁄4 teaspoon ground mace
1⁄2 teaspoon ground white pepper
1⁄2 teaspoon ground black pepper
1⁄2 teaspoon salt
1 1/3 cups oatmeal
3 tbsp butter or margarine
1 cup cashews, finely chopped in a food processor

Directions

In a medium saucepan, simmer the lentils in the stock over low heat until soft and most of the liquid has been absorbed, about 20 minutes.

Finely chop the onion and celery and grate the carrot.

Heat the oil in a large skillet and sauté the vegetables until softened, about 5 minutes.

Roughly mash the kidney beans with a fork and add to the skillet, along with the lentils and everything else but the nuts. Cook over low heat for about five minutes, adding a splash of water if needed.

Stir in the nuts and continue to cook for 10 minutes, then remove from heat and allow to cool for 20 minutes.

Preheat oven to 180°C (360°F) and grease a medium-large loaf pan.

Spoon the mixture into the pan and press it down, cover with foil and bake for around 40 minutes, uncovering for the last 10 minutes. Allow to rest for 5 minutes before turning out and slicing.

 

This entry was posted in burgers&patties, tart&pie. Bookmark the permalink.

11 Responses to Vegetarian haggis

  1. makeycakey says:

    Love the tartan haggis font! And the dish looks delicious 🙂 Glad it tasted good too – I’ve never tried it as a sandwich filling, but I’ll definitely be giving it a go next time we have leftovers. THanks so much for taking part/

    • pizzarossa says:

      Thanks Ruth! I had a lot of fun making the font 🙂 And a lot of fun with the haggis! We used to make a lot of bean/nut loaves and you’ve inspired me to get back into it because they are so versatile 🙂

  2. This looks amazing! I’ve only had veggie haggis once or twice but it’s always been delicious, never thought to make it myself!

  3. aishazd says:

    Yours looks yummy and beautiful!! I loved it when I saw it at the forum 🙂

  4. Mireille says:

    Looks interesting. Now I can celebrate Robbie Burns Day (January 25) without gagging at the sight of a sheep’s stomach. I imagine this would also be a good vegetarian alternative for turkey at Canadian Thanksgiving (2nd Monday in October). Can’t wait to give it a try. Thanks for sharing!

  5. Heather says:

    Did you eat this with some sort of sauce, or just as-is?

    • pizzarossa says:

      Hubby and I just ate it as-is with a dressed salad, but kiddo had ketchup! I think a light gravy type sauce, red wine sauce or white sauce would work really well – something to compliment the herbs and spices you use in the loaf.

      • Heather says:

        Ok great! That gives me a starting point. It was kiddos I was mostly wondering about – I know they are going to want to pour something all over the top of that.

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