Vegetarian Haggis Recipe
Die-hard carnivores will tell you that the traditional haggis without meat is not haggis. But for those wanting a Scottish celebration on Burns Night or Hogmanay, for example, without harming the famously shy, wee beastie then here's a vegetarian adaptation for your table.
1 small carrot, very finely chopped
1 small piece of yellow turnip (rutabaga), very finely chopped
1 medium onion, finely chopped
8 mushrooms, diced
1 clove garlic (optional), crushed
2/3 - ¾ cup whole mixed nuts (hazelnuts, almonds, walnuts)
1/3 cup dry red lentils
600 ml vegetable stock or water
½ cup cooked red kidney beans, mashed
1 tsp dried thyme
½ tsp dried rosemary
¼ tsp cayenne pepper
¼ tsp nutmeg
salt to taste
black pepper - use a fair amount for authentic bite
1 Tbsp soy sauce
1 1/3 cup fine oatmeal
1 ½ Tbsp lemon juice
1. Roast nuts in a 350F oven for approximately 10 minutes or until they are a light golden colour (do not over-roast), allow to cool, then finely chop them or blend just until very coarsely ground.
2. Saute onion in 1 Tbsp oil for 5 minutes, then add carrot, turnip, mushrooms, and garlic for a further 5 minutes.
3. Add the lentils and ¾ of the stock or water, bring to boil then reduce to a simmer.
4. Blend kidney beans with remaining stock/water and add to the pot with the nuts, soy sauce, and seasonings. Cook for 10-15 minutes.
5. Add oatmeal, simmer another 10-15 minutes, adding water if necessary. Mixture should end up loose and moist, but not runny.
6. Stir in lemon juice.
7. Spoon mixture into a lightly oiled 5x9" loaf pan and bake for 30 minutes on 375F/190C.
8. Serve with mashed neeps (rutabaga/turnips) and tatties (potatoes)
*This is a modified version of a Vegetarian Society's recipe. Our taste-tester's feedback suggests more texture (so chopped rather than ground nuts, diced rather than finely chopped mushrooms) and smaller amounts of mediterranean herbs.
Turnips are added for more tang. Nuts are roasted for more flavour. Add lemon juice towards the end as it fades with cooking. Use a very heavy hand with the freshly ground black pepper for a more authentic taste.