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275
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Recipe Overview
- Author’s name:Vegor
- Recipe type:Main
- Allergens:
- Seasons:fall,winter
- Cuisines:
- Courses:dinner
Recipe Description
This Vegan Haggis offers a delightful twist on the traditional Scottish dish, perfectly tailored for vegans and vegetarians alike. Made with a robust mix of lentils, oats, and hearty vegetables, seasoned with traditional spices, this haggis captures the essence of the classic whilst ensuring a completely plant-based feast. Ideal for festive occasions or a warming winter meal, it delivers both in terms of flavor and nutrition.
Ingredients
- 1 cup cooked lentils
- 1 large onion, finely chopped
- 2 carrots, grated
- 1 cup mushrooms, finely diced
- 1 cup pinhead oats
- 1/2 cup kidney beans, mashed
- 3 tablespoons soy sauce
- 1 teaspoon ground nutmeg
- 1 teaspoon ground coriander
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 3 tablespoons vegetable oil
- 2 cups vegetable stock
Steps:
- Heat oil in a pan and sauté onions until translucent.
- Add carrots and mushrooms and cook until soft.
- Stir in lentils, oats, mashed kidney beans, and spices, mixing well.
- Slowly add vegetable stock and allow the mixture to simmer, stirring occasionally, until the liquid is absorbed and the mixture is firm.
- Transfer the mixture into a greased loaf tin, pressing down firmly.
- Allow to cool slightly before slicing.
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British, Dairy-Free, Dinner, Lunch, Quick & Easy | No Comments » on Vegan Haggis