With Burn’s nights just around the corner all Scottish minds have moved to the supper: haggis, neeps and tatties.  Well, at least this Scots mind has anyway!!  I really love a good plate of haggis neeps and tatties!!  I have always been a fan of the shop bought stuff but find it can be greasy so went on a hunt to find a more healthy version.  I went online to have a look around for how others were making it and tried a few different recipes.  I pulled together the best bits of them all, with a few additions of my own and I am so so happy with the final result!  It is tasty, healthy and has a good spicy kick to it as well!!!

 

The recipe is easy to make but it does take some time to prepare.  This recipe will feed 4-6 people and if you have any leftovers they can easily be frozen to eat another day!  In fact, I recommend doubling up the recipe and freezing it to have for a quick dinner at a later date!

 

vega haggis

 

Ingredients

75g pearl barley  (pre-boiled for 20 mins)

100g puy lentils (pre-boiled for 20 mins)

1 x onion, finely chopped

1 x clove garlic, crushed

1 x carrot, finely sliced

4 x mushrooms, finely sliced

1/2 x tsp chilli powder

1/2 x tsp crushed chillis

½ x tsp allspice

1 x tsp nutmeg

1/2 x tsp oregano

100g oats

75g crushed nuts (I use a mixture of cashews, walnuts and sunflower seeds)

500ml vegetable stock

2 tbsp soy sauce

1 tbsp miso paste

 

Method

Fry the onion and garlic in oil for a couple of minutes and then add the carrots and mushrooms.

Fry the mixture for a further 5 minutes and then add the spices, crushed chillis and oregano.

Remove from the heat and add the lentils, oats, soy sauce, miso and stock.  Combine it well and then return to the heat.

Cook the mixture over a low heat for 5-10 minutes until it becomes very thick.  Be sure to keep stirring it as otherwise it will stick to the bottom of the pan!!

Once it is thick, add in the pearl barley and nuts.  Give it a good stir to combine and then season to taste.

Put the mixture in an oven proof dish and cook in the oven at 200 degrees for 30-40 minutes.

 

For Burn’s night the haggis should be served up with neeps and tatties and with a glass of whisky on the side!  One of the best comfort meals you can possibly eat, yum!  If you give it a go, let me know what you think!

vegan haggis