MUSHROOM VEGAN HAGGIS
THIS EASY VEGAN HAGGIS IS FULL OF SPICED VEGETABLES, LENTILS AND WHOLEGRAIN.
PERFECT FOR YOUR BURNS NIGHT SUPPER AND ALL OTHER SCOTTISH FEAST OCCASIONS!
A delicious canape or nibble to share with friends, with a simple mustard and whisky dip to serve alongside. You can make the sauce a day ahead and keep chilled.
This haggis is full of good stuff: vegetables, pulses, and whole grains,
The spices give this vegan haggis a smoky-spicy, salty-sweet flavour. This is so wholesome and nourishing, and incredibly filling to boot!
Ingredients: Oyster, Shitake and Porcini Mushrooms, Pearled Barley, Lentils,
Spices: black pepper, salt, garlic, onion, red hot chilli pepper, leek, celery, coriander, bay leaves, fennel seeds, parsley, thyme, coriander, miso, koji, dextrose.
1. Add 2 tablespoons of extra virgin olive oil into a large non-stick frying pan. Then, add 400ml of water in a bowl and gently pour the haggis mix into the water, stirring using a whisk – if you like you can swap some of the water with white wine.
2. Bring to the boil, cover and cook for another 20 mins or until all the liquid has been absorbed and the pearl barley is tender. Take the pan off the heat and move the mixture into a large roasting tin so it can cool quickly.
3. When it has cooled down, roll the haggis mix, roughly shape it into logs or balls.
4. Transfer onto a baking tray and chill in shape for 10 minutes.
5. Heat the oven to 180C degrees.
6. Put in the oven for 15 minutes before serving.
7. Serve with whisky-oat cream topping and with neeps and tatties.
- If you want to make the haggis into fried balls, do it just after cooling it, using a metal slotted spoon, lower the haggis bowls a few at a time, into the oil and fry for 2-3 minutes until golden and crispy.
- Drain on kitchen paper and keep warm in a low-heated oven while you finish cooking the remainder.