Will's Vegan Haggis

Recipe by Missy Wombat
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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.
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