Prep 30 mins
Cook 30 mins
A great vegetarain version of scottish haggis. Good hot and cold: try a 'Bagpipe bun' creating a sandwich with any left-overs, piccallilli and salad in a bun'. Adapted from the vegan-cookbook website.
- 4 potatoes, peeled and quartered
- 1 swede, peeled, very finely chopped (or squash)
- 4.92 ml gingerroot, finely chopped
- 125 g porridge oats
- 50 g vegetable oil
- 1 onion, chopped
- 4 mushrooms, chopped
- 1 carrot, scrubbed and finely chopped
- 200 g kidney beans, chopped (cooked weight)
- 14.79 ml yeast extract
- 9.85 ml ground black pepper
- 2.46 ml cayenne pepper
- 4.92 ml fresh parsley, chopped
- 4.92 ml fresh thyme, chopped
- 4.92 ml fresh sage, chopped
- 29.58 ml rapeseed oil
- 50 g walnuts, chopped
- 2.46 ml grated nutmeg
- 9.85 ml lime juice
- 14.79 ml whiskey or 14.79 ml balsamic vinegar
- 14.79 ml tamari soy sauce
For the mash
- 29.58 ml butter, plus
- 14.79 ml cream (optional)
- salt and pepper
- 2.46 ml chopped fresh rosemary
- Fry the oats in 25 g vegetable oil, stirring constantly until golden brown (about 2 minutes). Empty onto a plate and keep aside.
- Wipe out the frying pan, tip in further 25g vegetable oil and fry the onions, 125g swede, mushrooms and carrots until the swede is starting to soften (about 10 minutes). Add the chopped kidney beans and heat through.
- Combine the stir fried vegetables with the oats, spices, juices, rapeseed oil and walnuts.
- Divide the mixture into 4 ramekins. Cover each one with foil and place in a deep sided roasting tray half filled with boiling water.
- Cook in a preheated oven at 180°C (350°F) Gas Mark 4 and broil for 30 minutes.
- Meanwhile cook the potatoes then mash with cream, butter and rosemary. In a separate pan, cook the remaining swede with the ginger. Mash and season with salt and pepper.
- When the haggis are cooked, turn the ramekins upside down onto individual plates and serve with the mashed potato and swede.