Will's Vegan Haggis

Name: Will's Vegan Haggis
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 4-6 serving(s)
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

Submitted by Missy Wombat

"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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Ready In:: 2hrs 15mins
Ingredients:: 18
Serves:: 4-6

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.

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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.

claire_pants
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!

Amanda in Aberdeen

RECIPE SUBMITTED BY

Missy Wombat

Australia

I'm an ex-pat NZer living in the tropical Top End of Australia. Which makes it a perfect place to make homemade bread and summer recipes all year around. I experiment on my 3 kids who have grown up trying new Zaar recipes every other day and they are thriving. I'm the lacto-ovo vegetarian in the family and somehow I got roped in to become a Forum Host here at Zaar. So check out the Vegetarian and Vegan Forum http://www.recipezaar.com/bb/viewforum.zsp?f=43 and feel free to join in whether you are a fully fledged vegan or someone who needs to cater for a vegetarian and has no idea where to start. Every year I try to do something a bit different to push the envelope a little bit. In 2005 I learned how to sail a dinghy; 2006's grand passion is mosaics. Check out my blog! Between raising three children, working almost fulltime and trying to pursue my hobbies...let's say that my time management skills have greatly improved over the years! I am also very interested in living a sustainable lifestyle. Essentially I'm finding that I'm getting back to the country lifestyle I enjoyed in my childhood even though these days I live in themiddle of suburbia. To this end I have started gardening although I am a total gardening virgin when it comes to gardening in a tropical climate. I also have a cookbook with a number of recipes you can make from scratch. Living clean and green is good for you AND cheaper!

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