The Scottish Haggis made vegan with the combination of spiced veggies, lentils and wholegrains. It's savory, spicy, and much more healthier than the classic haggis, and there is no cruelty involved! Could it sound any better? You definitely have to give it a try!
Send some love to emmaslittlekitchen.com where we found this recipe!
Preheat oven to 350F/175C.
Grease a 500ml (2 cup/ ½ quart) pudding bowl, and set aside.*
Put lentils and barley into a large pot, with enough water to generously cover everything by a few inches. Pop on the lid, and bring to a boil, reduce to simmer for about 30 minutes until the lentils and barely are tender. Keep an eye on it in case you need to add more water. Drain if necessary, and set aside.
Meanwhile, in a large frying pan or skillet, heat the olive oil over a medium heat, Add the onion and carrot, and cook for about 5 minutes until beginning to brown. Stir in the mushrooms, and spices and cook for about 3 more minutes until the mushrooms start releasing their liquid. Next, add the oats, marmite, stock and molasses. Bring the pan to a boil, and reduce to simmer for about ten minutes until the liquid is absorbed and the mixture is thickened. Season generously with black pepper, and stir in the cook lentils and barely.
Tip the mixture into the greased pudding bowl, and cover the top with foil. Bake for 30 minutes, remove the foil and bake for 30 minutes more until the haggis is cooked through and firm. Carefully tip out onto a plate and cut into wedges.
*Notes
I used a pudding bowl for this, but if you don’t have one to hand, you could bake it in a loaf tin instead, or even as individual portions in a muffin tin. If you went the muffin tin route you would need to reduce the cooking time significantly.
By VeggieSouls
