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Veggie Haggis Recipe for Burns' Night

No traditional Burns Night bill of fare would be complete without a ‘warm, reeking cheiftan o the puddin'-race'. However, not everyone can stomach the idea of dining on sheep's ‘pluck' (the lungs, heart and liver). Packed with the wholesome goodness of Scottish oats and, deliciously spiced for a traditional taste, there's definitely nothing offal about this recipe from the Vegetarian Society.

Not So Offal Mini Veggie Haggis

Makes 4 individual haggises (dairy, wheat & egg free)

• 100g/4oz onion, finely chopped
• 15ml/1tbsp sunflower oil
• 200g/8oz fine oatmeal
• 50g/2oz carrots, very finely chopped
• 35g/1.5oz mushrooms, finely chopped
• 50g/2oz red lentils
• 600ml/1pint vegetable stock
• 25g/1oz mashed, tinned red kidney beans
• 35g/1.5oz ground peanuts
• 25g/1oz ground hazelnuts
• 0.5 tbsp soy sauce
• 1tbsp lemon juice
• 2tsp dried thyme
• 2tsp dried rosemary
• generous pinch cayenne pepper
• 2 tsp mixed spice
• 1 tsp freshly ground black pepper
• salt to taste

Method

1. Pre-heat the oven to 190°C, 375°F or Gas Mark 5
2. Sauté the onion in the oil for 5 minutes, then add the carrot and mushrooms and cook for a further 5 minutes.
3. Now add the lentils and three quarters of the stock.
4. Blend the mashed red kidney beans in the remaining stock, add these to the pan with the nuts, shoyu, lemon juice and seasonings. Cook everything, well mixed together, for a further 10 to 15 minutes.
5. Add the oatmeal, reduce the heat and simmer gently for 15 to 20 minutes, adding a little extra liquid if necessary.
6. Turn the mixture into 4 lightly oiled pudding tins and bake in the centre of the oven for 20 - 25 minutes.
7. Serve with mashed neeps (swede) and tatties (potatoes), green veg and onion gravy.

For more recipes visit the Vegetarian Society website at http://www.vegsoc.org/

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