Vegan Haggis – “Fair fa’ your honest, sonsie-face!”

We do like a themed meal, and in honour of Rabbie Burns, thought we could do a vegan Burns Supper! (well, lunch really, but who’s counting?) We served our with neeps and tatties, and vegan onion gravy. This recipe serves 4.

Ingredients:

300g tinned mixed beans, rinsed and roughly chopped               1/4 tsp ground cinnamon

2tbsp rapeseed oil                                                                                 1/4 tsp black pepper

2 onions, finely chopped                                                                      1/4 tsp allspice powder

80g mushrooms, finely chopped                                                        2 pinches ground nutmeg

2 garlic cloves, peeled and crushed                                                   3 tbsp fresh rosemary, chopped

3 carrots, peeled and grated                                                               1 tbsp fresh thyme leaves

80g green lentils                                                                                    1 tbsp dried sage

1 lemon (juice and zest)                                                                        Pinch salt

500ml vegetable stock                                                                          2 tbsp chia seeds

50g porridge oats                                                                                  1 savoy cabbage

 

 

Method:

1. Sweat the onions and garlic in the oil over a medium heat till soft but not coloured.

2. Add the mushrooms with the cinnamon, nutmeg, allspice and pepper, and cook for a further 2-3 minutes.

3. Add the grated carrot, lentils and lemon zest. Pour in enough stock to just cover. Cover the pan and simmer till the lentils are soft.

4. Pulse the oats in a blender to resemble breadcrumbs, than add to the pan. Turn heat to low and cook for a further 2-3 minutes, stirring continuously.

5. Add the lemon juice, beans and herbs, and season to taste. Remove from heat and leave pan to cool slightly.

6. Add the chia seeds to the pan and mix thoroughly.

7. Remove the core of the cabbage to release the outer leaves. Discard the first outer leaf, and gently remove the next 8 inner leaves from the base.

8. Place the 8 leaves into salted boiling water for 4 minutes, then remove and refresh in a bowl of ice cold water for a further 5 minutes.

9. Pat the leaves dry, removing and thick stalk or veins with a sharp knife, but leave as much leaf intact as possible.

10. One at a time, sandwich each leaf between 2 clean teatowels and roll them flat with a rolling pin.

11. Place a sheet of clingfilm on a flat work surface. Lay one rolled out leaf on top. Add 2 heaped tbsps of the lentil/bean mixture, and roll and fold to enclose the mix and make a parcel.

12. Wrap each parcel tightly in clingfilm and tie off each end to seal. Poach in simmering water for 30 minutes.

13. Remove from water and allow to cool slightly, before snipping one end of the clingfilm to release each “haggis”. Serve with roasted root veg, neeps and tatties, or whatever you prefer!

 

 

Easy-Peasy Cranachan
What's In The Bag? - Thursday 17th January 2019