Recipe Inspiration

Ingredients...

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:

Rapeseed oil

10g garlic, peeled and crushed

10ml cider vinegar

Whisky, to taste

10g maple syrup

10g dijon mustard

10g wholegrain mustard

Salt and pepper

Method...

1. Heat the margarine in a suitable pan. Gently fry the onion and carrot until starting to soften.
   
   
2. Add the mushrooms and continue cooking until the liquid has evaporated.
   
   
3. Stir in the lentils, seasoning and nutmeg, cook for a few minutes.
   
   
4. 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.
   
   
5. 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.
   
   
6. Heat the rapeseed oil in a suitable saucepan, gently fry the garlic until softened.
   
   
7. Add the vinegar, whisky and maple syrup, bring to the boil and stir in the cream and mustards.
   
   
8. Cook until you achieve a coating consistency, or thicken with a little cornflour and water paste if required.
   
   
9. Serve your Vegan Haggis with neeps and tatties and coat with your whisky sauce.

Chefs Tip:

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.