Easy Vegan Haggis

An easy recipe for tasty vegan haggis baked in a loaf tin. Full of oats, vegetables, spices, and seeds.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Gently cook the red lentils in a pot with the thyme and vegetable stock for 20 minutes. You can add a little more hot water if you need to. Blend the lentils into a paste.

Step 2

Preheat the oven to 200c/180c fan/400f/gas mark 6.

Step 3

Grease a loaf tin.

Step 4

Saute the onion in rapeseed oil in a large pan with the garlic until soft. If it catches a little on the bottom of the pan add a splash of water.

Step 5

Add the mushrooms and carrots and mix well.

Step 6

Add the dried coriander and season with salt and pepper. Cook for a few minutes until the vegetables are soft.

Step 7

Add the kidney beans, the seeds, the marmite and the oats and cook for another couple of minutes.

Step 8

Add the red lentil puree to the mixture and mix well.

Step 9

Pack into the loaf tin and press down well.

Step 10

Bake covered with foil for 20 minutes, then continue to cook for another 30 minutes without the foil.

Step 11

Remove from the oven and leave to sit for a couple of minutes before turning onto a cutting board and cutting into thick slices with a sharp chef's knife.

Step 12

Serve with mashed neeps, tatties and a creamy whisky sauce.

Step 13

Enjoy!

↑Support creators by visiting their site 😊