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