Can you call vegetarian haggis, haggis? Either way, I had some in Edinburgh when I was there last week and it was so tasty I decided to make it myself. Sorry for listing some of the measurements in cups, that’s how I got the recipe and I didn’t think to weigh out the ingredients once I’d measured them.
1 carrot, peeled and finely diced
1/4 of a peeled swede, finely diced
1 onion, peeled and finely diced
6 mushrooms, finely diced
2 cloves of garlic, minced
1 cup of whole mixed nuts, hazelnuts, almonds and walnuts
1/3 of a cup of red lentils
600ml of vegetable stock
1/2 cup of cooked kidney beans
1 teaspoon of dried thyme
1/2 teaspoon of dried rosemary
1/4 teaspoon of ground cayenne pepper
1/4 teaspoon of freshly ground cinammon
Freshly ground black papper
1 tablespoon of soy sauce
1 and 1/2 cups of pinhead oatmeal
The juice of half a lemon
Heat the oven to 170C.
Spread the mixed nuts out on a baking tray and roast in the oven for 10 minutes, don’t over-roast.
Let the nuts cool and finely chop them, I put them in the chopper I got with a stick blender.
Add a little olive oil to a large pan and add the onion, sauté for 5 minutes.
Season with some black pepper, don’t add too much right now, we’re going to add more later.
Add the carrot, swede, mushrooms and garlic and sauté for another 5 minutes.
Add the lentils, 450ml of the stock and stir.
Add the kidney beans to the remaining 150ml of stock and give them a little mash, don’t break them up too much.
Add the nuts, soy sauce, herbs and spices to the stock, stir it all together and add it to the vegetables. Cook for 5 minutes.
Add some more black pepper, keep tasting so you don’t over do it but you want to be fairly heavy handed with the amount of pepper you put in for a more authentic taste.
Add the pinhead oatmeal and cook for another 5 minutes. Add a little water of it gets too dry, the mixture should end up moist but not runny.
Add the lemon juice and stir it in.
Spoon the mixture into two lightly greased loaf tins.
Bake for 30 minutes at 190C.