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    You are in: Home / Recipes / Will's Vegan Haggis Recipe
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    Will's Vegan Haggis

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    45 mins

    1 hr 30 mins

    Missy Wombat's Note:

    A recipe for Miller... For those of you who cannot find yeast extract, use soy sauce. Traditionally served with bashet neeps and mashet tatties. Make a sauce of sautéed onions, whiskey, and cream to top the haggis; vegans can use other sauces, soya-cream, nothing at all. NB: if served on Burns Night (25 Jan.), Robert Burns's "Address to a Haggis" must be read before anyone is allowed to eat! That's the rules.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In one pan, boil the barley for 30 minutes.
    2. 2
      In another, boil green and red lentils for 30 minutes.
    3. 3
      Drain both barley and lentils well and reserve separately.
    4. 4
      Melt 50 g margarine in a very large saucepan; then add barley, oats, and yeast extract.
    5. 5
      Sauté for three minutes or so; then reserve in a bowl.
    6. 6
      Chop onion and mushrooms fine or pop them in the food processor.
    7. 7
      Melt the other 50 g margarine in the saucepan; then add onion, mushrooms, and fake beef.
    8. 8
      Cook for 2 or 3 minutes.
    9. 9
      Then add lentils and the oat/barley mixture.
    10. 10
      Mix up this lot well.
    11. 11
      Gradually add vegetable stock till the mixture has a slightly juicy consistency -.
    12. 12
      but not too watery!
    13. 13
      This can be trial-and-error.
    14. 14
      I find that roughly 300 ml works for me.
    15. 15
      But I always make up about 500 ml, just in case.
    16. 16
      You can also splash in a little extra olive oil if you think it is needed.
    17. 17
      Mix in spices, whiskey, juice, and Worcestershire sauce?.
    18. 18
      and do a bit of a taste test.
    19. 19
      Once satisfied with the taste, cook the lot for about 5 extra minutes, stirring frequently.
    20. 20
      Then transfer to a casserole dish, cover with foil, mash down, and place in an oven pre-heated to Gas Mark 4/ 180°C/ 350°F.
    21. 21
      Keep an eye on it in 20- to 30-minute intervals, and add stock if it dries out.
    22. 22
      Cook this for about an hour or an hour and a quarter.
    23. 23
      Times may vary greatly.
    24. 24
      Refrigerates or freezes well.
    25. 25
      Re-heat in microwave or else wrap well and tight (and waterproof) in foil or other heat-sturdy casing, then cover with water and boil for about 45 minutes.

    Ratings & Reviews:

    • on March 18, 2009

      55

      We used this recipe to cater for a crowd of around 100 for an informal not for profit evening and it went down a storm, after half an hour there was none left and people were asking for more.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 14, 2004

      45

      I was a vegetarian for 7 years at one point...I still am very picky about what meats I eat. The idea of eating organ meats is especially abhorrent to me. Being in Scotland we are all for celebrating Burn's night. This will be a great alternative. I gave almost the highest rating because hardly anything is ever as good as the original =)...Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Will's Vegan Haggis

    Serving Size: 1 (131 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 578.0
     
    Calories from Fat 221
    38%
    Total Fat 24.5 g
    37%
    Saturated Fat 4.3 g
    21%
    Cholesterol 0.0 mg
    0%
    Sodium 244.7 mg
    10%
    Total Carbohydrate 73.5 g
    24%
    Dietary Fiber 18.6 g
    74%
    Sugars 2.5 g
    10%
    Protein 19.3 g
    38%

    The following items or measurements are not included:

    yeast extract

    textured vegetable protein

    vegetable stock

    mixed herbs

    vegetarian worcestershire sauce

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