VEGETARIAN HAGGIS RECIPE | ALLRECIPES
'Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race!' Here's a tasty vegetarian version of The Robbie Burns Night sausage, passed on to me by some friends from Cape Breton.
Provided by NORTHERNLIGHT1
Categories Scottish Recipes
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 10 servings
Number Of Ingredients 17
Steps:
- Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice. Season with thyme, rosemary, cayenne pepper, and mixed spice. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, cover, and simmer 20 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
- Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.
Nutrition Facts : Calories 162.7 calories, CarbohydrateContent 22.5 g, CholesterolContent 18.6 mg, FatContent 5.6 g, FiberContent 5.4 g, ProteinContent 6.6 g, SaturatedFatContent 0.9 g, SodiumContent 175.6 mg, SugarContent 2.1 g
VEGAN HAGGIS RECIPE - BBC GOOD FOOD
Celebrate Burns Night properly with this delicious veggie haggis filled with lentils, mushrooms and seasoning. Serve with golden neeps and tatties
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Total Time 2 hours
Prep Time 30 minutes
Cook Time 1 hours 30 minutes
Yield 6
Number Of Ingredients 16
Steps:
- Pour the oil into a large non-stick frying pan and fry the onion gently over a low heat until it is very soft, this may take up to 15 mins. Add the garlic, grated carrot, chopped mushrooms and sunflower seeds. Season with salt and black pepper then add the other spices. Let it cook down for 5 mins to reduce some of the moisture from the vegetables. Add the Marmite and pearl barley and 200ml water. Bring to the boil, cover and cook for 30 mins or until all the liquid has been absorbed and the pearl barley is tender. Take the pan off the heat and tip the mixture out onto a large roasting tin so it can cool quickly. Once cold stir in the lentils, oats and vegetable suet.
- When you want to cook the haggis spread it out on a large piece of baking parchment. Roughly shape it into a log then roll the paper up and twist the ends so it is completely sealed. Wrap up in muslin and tie the ends securely with string.
- Heat a large pan of boiling water then slowly lower the haggis into it. Reduce the heat to a simmer and cook gently for 1hr. Unwrap the parcel and serve with neeps and tatties.
Nutrition Facts : Calories 313 calories, FatContent 18 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 6 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.22 milligram of sodium
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Total Time 1 hours
Category Buffet, Side dish, Supper
Cuisine Scottish
Calories 174 calories per serving
- To serve, split open the haggis with a sharp knife and spoon the contents over neeps and tatties or serve separately.
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Total Time 55 minutes
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Calories 527 calories per serving
- Peel and quarter the potatoes and turnips or swedes.
- Place the haggis in a large pan of boiling water and cook according to the packet instructions.
- Cook the turnips or swedes and the potatoes in separate pans of boiling salted water for 20 to 25 minutes, or until tender. Drain the veg separately.
- Return the turnips or swedes to the pan, add half the butter and mash, keeping chunky. Season to taste. Cover to keep warm.
- Trim and roughly chop the spring onions. Melt the remaining butter in the potato pan, add the spring onions and cook for 1 to 2 minutes, or until softened. Return the potatoes to the pan and mash with the cream until quite smooth, seasoning to taste. Cover to keep warm.
- Remove the cooked haggis, cut open and place a portion onto each warmed plate. Divide up the turnips or swedes and potatoes (neeps & tatties) and serve.
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- Rinse the beef bung thoroughly, inside and out. Soak in lukewarm water for at least 1 hour. Toast the oats on a cookie sheet in a 350F oven for about 20 minutes, stirring occasionally. Saute the onion in the butter until translucent, and allow to cool. Mix the spices, onion, lamb, liver, oats and lard in a large ziplock bag. Put in the freezer until quite cold (even stiff) but not frozen. Grind the meat mixture using a large die. If you don’t have a grinder, chopping everything up into very small pieces might do the trick. Use less beer in the next stage if you go this route. Put the meat mixture in a Kitchen Aid on low setting for one minute. Add the beer, and mix on medium for one minute, until everything gets sticky. Cut the bung into three equal pieces. One will be closed at one end, open at the other, while the other two will be open at both ends. Sew one end of the two-ended pieces shut with a needle and (strong) thread. Stuff each bung bag with the meat mixture. Squeeze out all the air, but leave some slack in the bag so that the contents can expand. Sew each bag shut. Unless you have a big Burns Supper planned, you should probably put two of the haggises in the freezer at this point. Bring a large pot of water to a simmer, and add the haggis. Simmer gently for at least three hours. Serve ceremonially with tatties and neeps (mashed potatoes and turnips).
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