RECIPE:

VEGETARIAN HAGGIS

I created this version of vegetarian haggis, based on several recipes I found on the internet. With lots of mushrooms, ground nuts, oats and onions, it makes a tasty vegetarian haggis – or alternative to meatloaf. Serve with mashed potatoes and turnips for a traditional Scottish feast.

1 tablespoon butter

2/3 cup steel cut oats

2/3 cup rolled oats

2/3 cup chopped nuts (mix of almonds, cashews, hazelnuts, etc.)

Melt the butter in a large sauté pan over medium high heat. Add the oats and nuts and toast together for 5-10 minutes, stirring often, until starting to brown. Dump into a bowl and set aside.

2 tablespoons butter

1 tablespoon olive oil

1 large onion, finely chopped

2 medium carrots, shredded

2-3 cloves garlic, minced

8 mushrooms, chopped

650-750 ml vegetable or chicken stock (or water), divided

1/3 cup red lentils

½ cup kidney or romano beans (canned/cooked), mashed

1 tablespoon soy sauce

1/2 teaspoon dried thyme

½ teaspoon dried savoury

¼ teaspoon celery salt

¼ teaspoon cayenne pepper

½ teaspoon black pepper

1 tablespoon fresh lemon juice

In the sauté pan, heat the remaining butter and oil over medium heat. Saute the onion until softened and starting to colour. Add the carrots, garlic and mushrooms and sauté 5 minutes longer. Stir in the lentils and 1 cup (250 ml) of the stock. Bring to a boil.

Mix another 250 ml of stock with the mashed beans and soy sauce, and add to the pan. Cover and simmer 10 minutes.

Stir in the toasted oats and nuts and seasonings, bring to a boil, then return the lid to the pan and simmer on low for 15 minutes.

Add another 100-200 ml of broth or water as necessary. This mixture should be moist, but not soupy.

Stir in the lemon juice. Taste and adjust seasoning. It may need salt, depending on what kind of broth you’ve used. Turn into a buttered loaf pan and bake at 375 F for 30 minutes. Served with mashed potatoes and turnips. Serves 6.

©Cinda Chavich 2011

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