Vegan Haggis Recipe

Cheetahshop

June 29, 2023

Introduction

Haggis is a traditional Scottish dish that is usually made from sheep's organs, such as the heart, liver, and lungs, mixed with oatmeal and spices. However, for those who follow a vegan diet, it can be challenging to find a suitable alternative. In this article, we will share a vegan haggis recipe that is just as delicious as the original.

Ingredients

Here are the ingredients you will need to make vegan haggis:

1 cup of uncooked steel-cut oats
1 cup of cooked green lentils
1 onion, finely chopped
2 cloves of garlic, minced
1 carrot, grated
1 tablespoon of soy sauce
1 tablespoon of nutritional yeast
1 teaspoon of paprika
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1/2 teaspoon of ground allspice
1/2 teaspoon of black pepper
1/2 cup of vegetable broth
1/4 cup of vegetable oil

Instructions

Follow these steps to make vegan haggis:

Preheat your oven to 375°F (190°C).
Cook the steel-cut oats according to the package instructions and set aside.
In a large pan, heat the vegetable oil over medium heat.
Add the onion and garlic and cook until softened, about 5 minutes.
Add the grated carrot and cook for another 2 minutes.
Add the cooked lentils, cooked oats, soy sauce, nutritional yeast, paprika, cinnamon, nutmeg, allspice, and black pepper to the pan.
Mix everything together and cook for another 5 minutes.
Add the vegetable broth to the pan and stir well.
Transfer the mixture to a baking dish and bake for 30-35 minutes.
Remove from the oven and let cool for a few minutes before serving.

Nutrition

This vegan haggis recipe makes 6 servings. Each serving contains approximately:

Calories: 265
Protein: 8g
Fat: 12g
Carbohydrates: 31g
Fiber: 6g
Sugar: 2g
Sodium: 328mg

Conclusion

This vegan haggis recipe is a great alternative for those who want to enjoy the flavors of traditional Scottish cuisine without using animal products. It is easy to make and packed with protein and fiber. Serve it with mashed potatoes and turnips for a complete meal.