Celebrate Burns Night, 25 January, with a festive supper. This vegan haggis is perfect for rejoicing the memory of great poet, Robert Burns. Perfect alongside steaming neeps and tatties and, if you fancy, a dram (or more) of Scotch whisky! For more great Burns Night recipes, click here.
Time to prepare: 10 mins
Time to cook: 1 hr 10 mins
Dietary requirements: Dairy-free, Egg-free, Vegan, Vegan (with substitutions)
100g lentils, puy or green
75g pearl barley
2 tbsp olive oil
1 large onion, finely chopped
1 large carrot, finely chopped
2 cloves garlic, crushed and chopped finely
100g chestnut mushrooms, finely chopped
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1/2 tsp ground mace
100g rolled oats
500ml hot vegetable stock
1 tbsp miso paste
1 tsp yeast extract
75g cashews, chopped roughly
1 tsp fresh thyme or 1/2 tsp dried
1 tsp black strap molasses (optional)
Grease a large pudding basin or individual ramekins with oil.
Cook the lentils and barley in separate pans until just tender, but still retaining some ‘bite’ (approximately 25 minutes). Leave to one side.
Heat the olive oil in a large pan, and, on a medium to low heat, fry the onion for 5–10 minutes until soft and beginning to go translucent.
Add the carrot and cook for a few minutes, until it begins to soften and brown.
Add the garlic and cook for 1 minute. Next stir in the mushrooms and fry, adding the spices after a minute or so. Add the lentils and oats. Stir to combine with the vegetables.
Make the stock and add the miso to it.
Add the hot miso stock and the yeast extract, and simmer until the mixture is very thick, adding a little water if necessary. Meanwhile, heat the oven to 180°C/gas mark 4.
Stir in the pearl barley, cashew nuts, and thyme, and season to taste. Remove from the heat.
Spoon the mixture into the pudding basin or ramekins, cover with foil, and bake for 20 minutes. Then remove the foil and bake for another 20 minutes.
Turn out onto a serving plate and serve with neeps and tatties, mash or your favourite sautéed greens.