Hearty Vegetarian Haggis

This vegetarian haggis recipe is a delicious alternative to the traditional meat-based dish. Made with a flavorful combination of grains, pulses, and vegetables, this hearty dish is perfect for vegetarians or anyone looking to reduce their meat consumption. The haggis is seasoned with a blend of aromatic herbs and spices, giving it a rich and satisfying taste. Serve it with neeps and tatties (mashed turnips and potatoes) for a truly authentic Scottish meal.

Ingredients

• 1 cup steel-cut oats
• 1/2 cup dried red lentils
• 3 tablespoons butter
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, finely grated
• 1 cup mushrooms, finely chopped
• 1 cup cooked kidney beans, mashed
• 1/2 cup vegetable broth
• 1/4 cup tamari or soy sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• Salt, to taste
• 1/4 cup toasted oats, for garnish
• Neeps and tatties, for serving

Directions

1. In a large pot, bring 4 cups of water to a boil.
2. Add the steel-cut oats and lentils to the boiling water and simmer for 20 minutes, or until tender.
3. In a separate pan, melt the butter over medium heat.
4. Add the chopped onion, minced garlic, grated carrots, and mushrooms to the pan. Cook until the vegetables are soft and fragrant, about 5 minutes.
5. Add the cooked vegetables to the pot with the oats and lentils.
6. Stir in the mashed kidney beans, vegetable broth, tamari or soy sauce, dried thyme, dried rosemary, black pepper, nutmeg, cinnamon, cayenne pepper, and salt.
7. Simmer the mixture over low heat for 15 minutes, stirring occasionally.
8. Remove the pot from the heat and let the mixture cool slightly.
9. Once cooled, transfer the mixture to a food processor and blend until smooth.
10. Return the mixture to the pot and heat over low heat until warmed through.
11. Serve the vegetarian haggis garnished with toasted oats and accompanied by neeps and tatties.

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