Vegan Haggis

Name: Vegan Haggis
Cuisine: American
Ingredients: 75 grams finely chopped mushrooms; 75 grams brown lentils soaked for 2-3 hours; 50 grams oatmeal soaked for 1 hour; 50 grams kidney beans soaked and cooked; 25 grams coconut oil; 150 grams grated carrot; 2 cloves garlic peeled and chopped; 150 grams onions peeled and finely chopped; 1 tbsp rapeseed oil; 1 tbsp soy sauce; 1 tsp garam masala; Sea salt & black pepper

Carolina Yang @cook_14382114

Served as the main for a Game-of-Thrones themed sittning. Reference from Janet Henderson’s Vegetarian Haggis.

Carolina Yang @cook_14382114

Served as the main for a Game-of-Thrones themed sittning. Reference from Janet Henderson’s Vegetarian Haggis.

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Ingredients

75 gramsfinely chopped mushrooms
75 gramsbrown lentils soaked for 2-3 hours
50 gramsoatmeal soaked for 1 hour
50 gramskidney beans soaked and cooked
25 gramscoconut oil
150 gramsgrated carrot
2 clovesgarlic peeled and chopped
150 gramsonions peeled and finely chopped
1 tbsprapeseed oil
1 tbspsoy sauce
1 tspgaram masala
Sea salt & black pepper

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Steps

1

Cook the soaked lentils until tender.
2

Sauté onion and garlic with the oil until soft. Add the garam masala and soy sauce to season.
3

Add the brown lentils and carrots to the seasoned onion and garlic until the carrots are softened.
4

Add the mushrooms and allow to soften. Pour in the cooked kidney beans.
5

Add the drained oatmeal to the mixture to give body to the haggis.
6

Combine everything well into an even mixture and cook through for 15 minutes.
7

Serve with clapshot. (mashed potato and turnip in the original recipe. Mashed potato and parsnip is used in this version.)