When I went to Scotland, I fell in love with veggie haggis. I’ve had canned veggie haggis since, and it’s just not the same. So this satisfies those cravings! And any recipe that encourages whiskey is ok with me!
*Veggie haggis is spicy, and this is no exception. If you’re not a spicy fan, cut the cayenne in half.
*If you skip making the mashed root, you will only need ONE med/large turnip/rutabaga (4oz worth).
*I used reg olive oil in place of all the others
*Please read through the recipe first. Any extras will be in italics or parentheses
Haggis and mashed root vegetables
From Vegan: Over 90 Mouthwatering Recipes for All Occasions
Prep: 15 min/ Cook: 1 hour/ Serves: 4
1 lb (500g) rutabaga (swede), turnip (peeled) or squash, finely chopped
1 tsp finely chopped fresh root ginger
2 oz (50g) coconut oil
1 1/4 C (4oz/125g) porridge oats (non quick-cooking oatmeal)
1 onion, chopped
4 mushrooms, chopped
1 carrot, finely chopped
7 oz (200g) cooked kidney beans, chopped (about 3/4 of a can)
1/2 C (2oz/50g) shelled walnuts, chopped (or walnut meal)
2 Tbsp rapeseed oil
3 tsp yeast extract (like Marmite)
2 tsp black pepper
1/2 tsp cayenne pepper
1 tsp chopped parsley
1 tsp chopped thyme
1 tsp chopped sage
1/2 tsp ground nutmeg
2 Tbsp lime juice (= 1/2 fresh lime)
1 Tbsp soy sauce
1 Tbsp whisky or balsamic vinegar
1 1/4 lb (625g) potatoes, quartered
1 1/4oz (30g) vegan margarine
1 Tbsp soya cream
1/2 tsp chopped rosemary
salt & pepper
1. Preheat oven to 350F (180C/ gas mark 4). Place 12 oz (375g) of the swede (rutabaga) in a large saucepan of water, add the fresh root ginger, bring to a boil and simmer for 30 minutes. Put the potatoes for the mash in another large saucepan of cold water, bring to a boil and simmer for 30 minutes, until soft.
2. Meanwhile, heat 1oz (25g) of the coconut oil in a large non-stick frying pan and gently toast the oats for about 2 minutes, stirring constantly, until golden brown (mine took about 5). Transfer to a bowl and set aside.
3. Heat the remaining coconut oil, then gently fry the remaining swede with the onion, mushrooms and carrot for about 10 minutes until the swede starts to soften. Add the kidney beans and stir until hot. Transfer the fried vegetables to the bowl of oats, then add all the remaining haggis ingredients. (The mix smells great!)
*At this point, I would pulse it a few times in a food processor, just to give it a finer texture*
4. Divide the mixture between four 3 1/4 inch (8 cm) oven-proof ramekins, cover with foil and place in a deep roasting tin half-filled with boiling water. Bake for 30 minutes.
5. Reheat the boiled swede, then drain and mash with half the margarine and salt and pepper. Reheat the boiled potatoes, then rain and mash with the soya cream, the remaining margarine and the rosemary.
6. Remove the ramekins fromt he oven, run a sharp knife around the edge of each one, then turn out on to warmed plates. Add 2 spoonfuls of each mash to the plates and serve this vegan version of the traditional Scottish sheep’s sausage with a tot of whisky.
While chopping veggies I came across a Siamese Mushroom!