50g plant based margarine
250g onion, peeled and finely diced
250g carrot, peeled and grated
250g chestnut mushroom, finely diced
800g black beluga lentils, cooked
Salt and pepper
5g ground nutmeg
650g pinhead oats
20g Essential Cuisine Wild Mushroom Glace
40g Essential Cuisine Lamb Flavoured Vegan Stock Mix
1 ltr water
75g sunflower seeds, chopped
For the sauce:
10g garlic, peeled and crushed
10ml cider vinegar
Whisky, to taste
10g maple syrup
10g dijon mustard
10g wholegrain mustard
Salt and pepper
- Heat the margarine in a suitable pan. Gently fry the onion and carrot until starting to soften.
- Add the mushrooms and continue cooking until the liquid has evaporated.
- Stir in the lentils, seasoning and nutmeg, cook for a few minutes.
- Preheat the oven to 180 degrees. Add in the oats, Essential Cuisine Wild Mushroom Glace, Lamb Flavoured Vegan Stock Mix and water to the pan. Bring to the simmer and cook slowly on a low heat for 15 minutes, stirring occasionally. Add more water if required.
- Stir in the sunflower seeds, then transfer to an oiled loaf tin and bake for approximately 30-40 minutes. Once cooked allow to stand for 10 minutes.
- Heat the rapeseed oil in a suitable saucepan, gently fry the garlic until softened.
- Add the vinegar, whisky and maple syrup, bring to the boil and stir in the cream and mustards.
- Cook until you achieve a coating consistency, or thicken with a little cornflour and water paste if required.
- Serve your Vegan Haggis with neeps and tatties and coat with your whisky sauce.
You can use green, brown or Puy lentils if preferred. Serve with mashed swede (neeps) and tatties (potatoes). The lamb flavoured vegan stock gives a nod to the original meat based recipe.