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Will's Vegan Haggis
By Missy Wombat on July 28, 2003
2 Reviews
- Prep Time: 45 mins
- Total Time: 2 hrs 15 mins
- Servings: 4
About This Recipe
"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."
Ingredients
- 100 g barley
- 175 g pinhead oats
- 25 g rolled oats
- 1 1/2 tablespoons yeast extract ( Marmite, Vegemite, etc.)
- 100 g margarine ( or substitute olive oil)
- 1 onion, large
- 100 g mushrooms
- 50 g green lentils
- 50 g split red lentils
- 100 g textured vegetable protein or 100 g vegetarian ground beef
- 400 ml strong vegetable stock ( add yeast extract or soya sauce to taste)
- 2 tablespoons ground black pepper ( or to taste)
- 2 -3 tablespoons mixed herbs ( parsley, sage, rosemary, thyme, etc ( to taste)
- 3 tablespoons vegetarian worcestershire sauce ( or mushroom ketchup)
- 1/2 lemon, juice of
- 1 lime, juice of
- Scotch whisky ( 1 big tot, the peatier the better, None o' yer wee English measures!)
- salt
Directions
- In one pan, boil the barley for 30 minutes.
- In another, boil green and red lentils for 30 minutes.
- Drain both barley and lentils well and reserve separately.
- Melt 50 g margarine in a very large saucepan; then add barley, oats, and yeast extract.
- Sauté for three minutes or so; then reserve in a bowl.
- Chop onion and mushrooms fine or pop them in the food processor.
- Melt the other 50 g margarine in the saucepan; then add onion, mushrooms, and fake beef.
- Cook for 2 or 3 minutes.
- Then add lentils and the oat/barley mixture.
- Mix up this lot well.
- Gradually add vegetable stock till the mixture has a slightly juicy consistency -.
- but not too watery!
- This can be trial-and-error.
- I find that roughly 300 ml works for me.
- But I always make up about 500 ml, just in case.
- You can also splash in a little extra olive oil if you think it is needed.
- Mix in spices, whiskey, juice, and Worcestershire sauce?.
- and do a bit of a taste test.
- Once satisfied with the taste, cook the lot for about 5 extra minutes, stirring frequently.
- 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.
- Keep an eye on it in 20- to 30-minute intervals, and add stock if it dries out.
- Cook this for about an hour or an hour and a quarter.
- Times may vary greatly.
- Refrigerates or freezes well.
- 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.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (131 g)
Servings Per Recipe: 4
- Amount Per Serving
- %
- Calories 578.0
- Calories from Fat 221
- 38%
- Amount Per Serving
- %
- Total Fat 24.5g
- 37%
- Saturated Fat 4.3g
- 21%
- Cholesterol 0.0mg
- 0%
- Sugars 2.5 g
- Sodium 244.7mg
- 10%
- Total Carbohydrate 73.5g
- 24%
- Dietary Fiber 18.6g
- 74%
- Sugars 2.5 g
- 10%
- Protein 19.3g
- 38%
Reviews
-
"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."
By claire_pants on March 18, 2009 | 829893
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"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!"
By Amanda in Aberdeen on August 14, 2004 | 117993
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