Vegan Haggis With Baked Onions Recipe

Name: Vegan Haggis With Baked Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium onions, unpeeled and trimmed; 2 ounces sunflower margarine; 2 ounces rolled oats, preferably organic; 50 g pinhead oats; 50 g chopped mixed nuts; 1 onion, finely chopped; 4 ounces mushrooms, finely chopped; 1 carrot, finely chopped; 1 (200 g) can red kidney beans, drained and chopped; 2 ounces vegetable suet; 1 teaspoon yeast extract (ie MArmite or vegemite); 1 teaspoon ground black pepper; 2 tablespoons mixed fresh herbs, chopped; 1 pinch of grated nutmeg; 1 lime, juice of; 1 tablespoon whiskey; chopped fresh chives, to garnish; chopped fresh parsley, to garnish

Servings: persons

6 medium onions, unpeeled and trimmed
2 ounces sunflower margarine
2 ounces rolled oats, preferably organic
50 g pinhead oats
50 g chopped mixed nuts
1 onion, finely chopped
4 ounces mushrooms, finely chopped
1 carrot, finely chopped
1 (200 g) can red kidney beans, drained and chopped
2 ounces vegetable suet
1 teaspoon yeast extract (ie MArmite or vegemite)
1 teaspoon ground black pepper
2 tablespoons mixed fresh herbs, chopped
1 pinch of grated nutmeg
1 lime, juice of
1 tablespoon whiskey
chopped fresh chives, to garnish
chopped fresh parsley, to garnish

1
Cut a slither from the bottom of each of the onions, so that they stand upright.
2
Cut a cross in the top about three-quarters of the way down.
3
Place in a large pan, cover with cold water and bring to the boil.
4
Simmer for 15 minutes, drain and refresh under cold water.
5
Preheat the oven to 190C/375F.
6
To make the haggis, melt half the margarine in a pan and add the oats, oatmeal and nuts.
7
Cook over a gentle heat, stirring, for about 3 minutes until toasted and golden.
8
Transfer to a bowl.
9
Melt remaining margarine, add the onion, mushrooms and carrot and cook gently for 5 minutes until softened.
10
Stir into the toasted oat mixture with the remaining haggis ingredients.
11
Season.
12
Snip out the centre of the onions with kitchen scissors, leaving the skin and 3-4 outer layers intact.
13
Stuff with haggis, place in a roasting tin and bake for 40 minutes.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 6 medium onions, unpeeled and trimmed, 2 ounces sunflower margarine, 2 ounces rolled oats, preferably organic, 50 g pinhead oats, and more.

Yes, Vegan Haggis With Baked Onions falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Haggis With Baked Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions