The Perfect Vegetarian Haggis for Burn's Night
CHO Fashion & Lifestyle
January 25th marks the annual celebration of Scotland's national poet, Robert Burns. The Burn’s Night Supper is celebrated by Scots the world over and customarily involves a meal of haggis, neeps and tatties, all washed down with a wee dram of scotch whisky. Although Burn’s night is traditionally a carnivorous affair to say the least, vegetarians needn’t miss out on the festivities with this meat-free haggis.
This veggie haggis has all the herbs, spices and oats of a conventional haggis, is suitable for vegetarians and vegans, and with a delectable mushroom and lentil mix is a hearty dish that makes for a delicious Burn’s Supper.
Serves 4-6
Ingredients
• 100g green lentils
• 75g pearl barley
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves of garlic, crushed and chopped finely
• 1 large carrot, finely chopped
• 100g mushrooms, finely chopped
• ½ tsp ground allspice
• ½ tsp ground nutmeg
• ½ tsp ground mace
• 100g rolled oats
• 75g cashews, chopped roughly
• 1 tsp fresh thyme or ½ tsp dried
• 2 tbsp soy sauce
• 1 tbsp dark miso paste
• 500ml hot vegetable stock
Method
• Generously oil a large pudding basin or individual ramekins.
• Cook the green lentils and barley in separate pans until just tender, for approximately 20 minutes. Drain and leave to one side.
• Heat the stock in a pan and keep on a low heat.
• Heat the olive oil in a large pan, and on a medium to low heat, fry the onion for 5-10 minutes till soft and beginning to go translucent.
• Add the carrot and cook for a few minutes, till just beginning to soften and brown.
• Add the garlic and cook for 1 minute, then stir in the mushrooms (you may need an extra tbsp or two of olive oil) and fry, adding the spices after a minute or so. Add the lentils and oats, stirring well to combine with the vegetables.
• Add the hot stock, the soy sauce, and miso, and simmer until the mixture is very thick, adding a little water if necessary.
• Heat the oven to 180C/350F/gas mark 4. Stir in the pearl barley, cashew nuts, and chopped thyme, and taste the mix for seasoning. Remove from the heat.
• Spoon into the basin, ramekins or moulds, cover with a piece of baking parchment, and a piece foil scrunched around the rim to seal, and bake for 20 minutes, then remove the paper and foil and bake for another 20 minutes.
• Turn out onto a plate and serve with mashed turnip (neeps) and mashed potatoes (tatties)
Recipe by Lydia Downey.
Now for the verdict.
Packed with hearty oats and barley, this haggis makes a perfect comforting dish on a winter’s night. The allspice and nutmeg bring a subtle sweetness to the haggis, and served with warming mashed potatoes and turnip, this haggis could easily give the traditional version a run for its money.
Many hardened Scots may scoff at the idea of a meat-free haggis but why should vegetarians miss out on a satisfying Burn’s Supper? What are your thoughts? Veggie haggis – a step too far, or a tasty alternative even for non-vegetarians?
Serves 4-6
Ingredients
• 100g green lentils
• 75g pearl barley
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves of garlic, crushed and chopped finely
• 1 large carrot, finely chopped
• 100g mushrooms, finely chopped
• ½ tsp ground allspice
• ½ tsp ground nutmeg
• ½ tsp ground mace
• 100g rolled oats
• 75g cashews, chopped roughly
• 1 tsp fresh thyme or ½ tsp dried
• 2 tbsp soy sauce
• 1 tbsp dark miso paste
• 500ml hot vegetable stock
Method
• Generously oil a large pudding basin or individual ramekins.
• Cook the green lentils and barley in separate pans until just tender, for approximately 20 minutes. Drain and leave to one side.
• Heat the stock in a pan and keep on a low heat.
• Heat the olive oil in a large pan, and on a medium to low heat, fry the onion for 5-10 minutes till soft and beginning to go translucent.
• Add the carrot and cook for a few minutes, till just beginning to soften and brown.
• Add the garlic and cook for 1 minute, then stir in the mushrooms (you may need an extra tbsp or two of olive oil) and fry, adding the spices after a minute or so. Add the lentils and oats, stirring well to combine with the vegetables.
• Add the hot stock, the soy sauce, and miso, and simmer until the mixture is very thick, adding a little water if necessary.
• Heat the oven to 180C/350F/gas mark 4. Stir in the pearl barley, cashew nuts, and chopped thyme, and taste the mix for seasoning. Remove from the heat.
• Spoon into the basin, ramekins or moulds, cover with a piece of baking parchment, and a piece foil scrunched around the rim to seal, and bake for 20 minutes, then remove the paper and foil and bake for another 20 minutes.
• Turn out onto a plate and serve with mashed turnip (neeps) and mashed potatoes (tatties)
Recipe by Lydia Downey.
Now for the verdict.
Packed with hearty oats and barley, this haggis makes a perfect comforting dish on a winter’s night. The allspice and nutmeg bring a subtle sweetness to the haggis, and served with warming mashed potatoes and turnip, this haggis could easily give the traditional version a run for its money.
Many hardened Scots may scoff at the idea of a meat-free haggis but why should vegetarians miss out on a satisfying Burn’s Supper? What are your thoughts? Veggie haggis – a step too far, or a tasty alternative even for non-vegetarians?