With Burns Night just around the corner (25th January) what better time to share my recipe for this Scottish classic! I am a proud Scot but not going to go into detail as to what the traditional meaty version of this dish includes, suffice to say that when it was on offer at school dinners the stench alone was enough to put me off and I’m pleased to say this born and bred Scot has never tasted haggis of the traditional meat variety. The veggie version on the other hand, well it’s one of my favourite dishes. So warming, comforting and satisfying. It warms you from the inside out so it’s perfect from autumn right through Christmas and new years into January for Burns Night, until the frost begins to clear and spring decides it’s sprung …And even right through the warmer months as it’s just that good!
It’s so savoury and enticing with its depth of flavour and spices… it keeps you full for hours, and it’s versatile – serve up on its own with gravy and all the trimmings, or whack it in a pie or roll it in puff pastry… more ideas below, but whatever you choose to do with it, you can’t go wrong.
I hope you enjoy this recipe and please let me know if you make it and what you think!
Fair fa’ your honest, sonsie face, Great chieftain o’ the puddin-race!
- 1 tablespoon vegetable oil
- 2 medium onions, finely chopped
- 2 medium carrots; 1 grated & 1 finely chopped
- 2 medium garlic cloves, pressed or chopped
- [Or 1 large for each of the above]
- 10g Porcini mushrooms, soaked
- 30g dry soy mince (I used Granose)
- 350ml vegetable stock
- 5 tablespoons dried red lentils, rinsed
- 1/2 can kidney beans, mashed
- 3 tablespoons finely ground peanuts, hazelnuts & cashews
- 1 tablespoon mixed seeds, crushed
- 150g pinhead oats
- 100g traditional rolled oats
- 1 tablespoon soy sauce
- 2 teaspoons lemon juice
- 1 teaspoon marmite/vegemite
- 1 1/2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon ground cayenne pepper
- 1 1/2 teaspoons mixed spice
Prep:30min › Cook:1hr › Ready in:1hr30min
- Preheat oven to 190 C / Gas mark 5.
- Lightly grease a 23x13cm loaf tin. (Or other ovenproof dish)
- Soak the mushrooms in enough liquid to cover, and the same with the soya mince.
- Heat the vegetable oil in a saucepan over medium heat and saute the onion for a few minutes. Mix in the carrot and garlic and continue cooking for 5 minutes.
- Stir in the mushrooms, mince, stock, lentils, kidney beans, nuts, seeds, soy sauce and lemon juice. Season with thyme, rosemary, cayenne pepper and mixed spice. Bring to the boil, reduce heat to low and simmer for 10 minutes.
- Stir in oats, cover and simmer for 20 minutes.
- Transfer the mixture to the prepared loaf tin.
- Bake for 30 minutes until firm.
- For frozen soy mince use 40g and stir in with stock.
- For a spicier kick, use 1 teaspoon cayenne pepper.
- Before baking in oven, the haggis can be:
- Shaped into balls and baked or deep fried in batter.
- Shaped into patties, covered in breadcrumbs and fried.
- As a filling for stuffed peppers or portobello mushrooms.
- After baking in oven, the haggis can be:
- Served immediately or cooled and kept in the fridge for later.
- Frozen for later use within 1 month.
- Rolled into ready made puff pastry (thanks Just Roll!) like this yummy pic below
If you make this recipe please tag me in your creations on instagram! @lovelightleaves