This vegan haggis is perfect comfort food for any cold winter night. It's especially festive for a Burns Night supper, celebrating the great poet Robert Burns annually on 25 January. Traditional foods include haggis, bowls of steaming "neeps and tatties," and, of course, a dram (or more) of Scotch whisky! This recipe was created by our always inventive chef tutor Lydia Downey and features in The Daily Express and The Bath Chronicle.
Dietary: Vegan, Gluten-Free Option
- 100g lentils- puy, beluga, green or brown (not red or split)
- 75g pearl barley or toasted buckwheat (gluten free option)
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 1 clove garlic, crushed and chopped finely
- 1 large carrot, finely chopped
- 100g Shitake or chestnut mushrooms, finely chopped
- ½ tsp ground allspice
- ½ tsp ground nutmeg
- ½ tsp ground mace
- 100g rolled oats or cooked brown rice (gluten free option)
- 75g cashews, chopped roughly
- 1 tsp fresh thyme or ½ tsp dried
- 2 tbsp shoyu
- 1 tbsp dark miso paste
- 500ml hot vegetable stock
- Generously oil a large pudding basin or individual ramekins or dariole moulds.
- Cook the Puy lentils and barley in separate pans till just tender, but still retaining some ‘bite’ 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 shoyu, 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 serving plate and serve with mashed or roasted swede, sautéed greens and mashed potatoes.
- Instead of baking in a pudding mould, make small patties, coat in breadcrumbs or oats, and fry or bake till crisp on both sides.
Recipe by Lydia Downey.