Bastardised Vegan Haggis
Haggis, neaps (swede or turnip) and tatties (potato) is real hearty comfort food and a great celebration for a key date in the Scottish Calendar, Burn's Night. This is my bastardised version, using spices and flavours which are a far cry fr... Read more om any traditional recipe. However, this has a lot of the look and texture of it's genuine meat counterpart, and is a great way to transform those old pulses and grains sitting at the back of your cupboard into your main event at dinner. Serve with extremely buttery mash and swede, plus gravy. If you want to go the whole hog - recite a few poems and crack open a bottle of whisky.
Method
Step 1
Add your pearl barley, yellow split peas, green lentils to a small saucepan and cover with water. Bring to boil, then simmer for until tender (about 20 mins).
Step 2
Very finely dice your carrot and onion – try and aim even sized pieces that match the size of the pulses, about 5mm. Once finished, grate your garlic.
Step 3
Bring a large pan or wok to a medium heat, add some oil and cook your carrot, onion and garlic for about 5 minutes, adding your thyme, bay leaves and good pinch of salt.
Step 4
Add all remaining ingredients, and cook off another couple of minutes, stirring so it’s all incorporated. Remove this pan from heat until your pulses are cooked.
Step 5
Once cooked, drain your pulses in a sieve and leave to steam for a minute before adding to veg and spice mix.
Step 6
Blitz half of the mixture in a food processor. If you don’t have one, you can try a stick blender, or failing that, try with potato masher instead.
Step 7
Mix the blitzed mixture back to the unblended and scrape all the flavour from the side of the pan. The whole pulses give it that ‘haggis’ consistency, whilst blitzing helps the mix to come together.
Step 8
Lay out a large square of clingfilm (50cm) and then lay another one to double it up.
Step 9
Now dump your mixture in the centre of your clingfilm square. Roll up like a sausage, and then twist in the ends tightly to create an egg shape. Tie up the ends to make sure it’s secure - this gives it shape and stops any water getting in.
Step 10
Bring a pan of water to the boil, add your ‘haggis’ and simmer for 10 to 15 minutes.
Step 11
Remove from the water, unwrap it and carve into thick slices. Serve with neaps, tatties and gravy.
Ingredients
- 80g Pearl Barley
- 50g Yellow Split Peas
- 100g Green Lentils
- 1 Carrot
- 1 Onion
- 3 Clove Of Garlic
- Fresh Thyme
- 2 Bay Leaf
- Salt
- 20 twists Black Pepper
- 1 tbsp Wholegrain Mustard
- 1 tsp Fennel
- 1 tsp Smoked Paprika
- 1 tsp Marmite
- 50g Porridge Oats
- 1 tbsp Apple Cider Vinegar
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