Vegan Haggis with Easy Ingredients
Vegetarian & vegan haggis packed with vegetables and served with neeps & tatties.
Servings 4
Calories 188kcal
Equipment
- 1 large pan/pot
- 1 Loaf tin
- Baking paper
- Measuring cups or scales
- chopping board & knife
- Spatula for mixing
Ingredients
- 3 tablespoon vegan butter
- 1 onion diced
- 2 medium-sized carrots grated
- 3 cloves garlic minced
- 2 cups mushrooms thinly sliced
- 1 tin green (or other) lentils 400g tin, 250g when drained
- 1 cup oats I used rolled porridge oats
- 2 cups vegetable stock
Seasoning
- 1 teaspoon marmite
- ½ teaspoon ground coriander
- ½ teaspoon white pepper
- ½ teaspoon black pepper
- 1 teaspoon dry thyme
Optional
- 5 tablespoon sunflower seeds or other seeds
Instructions
- Preheat the oven to 180°C / 356°F (fan oven setting) or 200°C / 392°F (regular setting).
- Add butter to a large pan. Let it melt, then add onion. Gently fry for 2 minutes.
- Add grated carrots and fry for 5 more minutes.
- Then add garlic, mushrooms & lentils. Stir well and fry for 15 minutes.
- Add oats, vegetable stock & seasoning.
- Stir well and let it cook for about 10 minutes until the mixture is thick and water has evaporated.
- Optional - add seeds. Mix well.
- Transfer the mixture to a lined loaf tin. Use a spatula to even out the top.
- Lastly, bake for about 35 minutes.
- Serve with neeps (mashed turnip) and tatties (mashed potatoes) or other veggies/sides!
Video
Notes
Ingredient Tip - I chose button mushrooms. You can use any mushrooms you want, but cremini, portobello & shiitake mushrooms work too.
Tip 1 - Don’t make it too watery . Aim for the consistency of a very thick oatmeal/porridge.
Tip 2 - Adjust seasoning to taste. Taste the mixture before adding it to the oven and adjust to taste (esp salt & pepper).
Tip 3 - Let it cool down a little before removing it from the loaf tin
Tip 4 - Slice it or simply spoon it onto your plate - completely up to you.
Tip 5 - There are endless ways to customize this haggis. Check out the ideas in the full post.
To serve - traditionally served with neeps (mashed turnips) and tatties (mashed potatoes). Or serve with other veggies of your choice.
To store - Let cool. Keep in the fridge in an airtight box for 4-5 days.
To freeze - Keep up to 2 months in an airtight & freezer-safe box.
Nutrition
Calories: 188kcal | Carbohydrates: 24g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 609mg | Potassium: 419mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5773IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 2mg