Vegetarian Haggis Recipe

Name: Vegetarian Haggis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 potatoes, peeled and quartered; 1 swede, peeled, very finely chopped (or squash); 1 teaspoon gingerroot, finely chopped; 125 g porridge oats; 50 g vegetable oil; 1 onion, chopped; 4 mushrooms, chopped; 1 carrot, scrubbed and finely chopped; 200 g kidney beans, chopped (cooked weight); 1 tablespoon yeast extract; 2 teaspoons ground black pepper; ½ teaspoon cayenne pepper; 1 teaspoon fresh parsley, chopped; 1 teaspoon fresh thyme, chopped; 1 teaspoon fresh sage, chopped; 2 tablespoons rapeseed oil; 50 g walnuts, chopped; ½ teaspoon grated nutmeg; 2 teaspoons lime juice; 1 tablespoon whiskey or 1 tablespoon balsamic vinegar; 1 tablespoon tamari soy sauce; 2 tablespoons butter, plus; 1 tablespoon cream (optional); salt and pepper; ½ teaspoon chopped fresh rosemary

Servings: persons

4 potatoes, peeled and quartered
1 swede, peeled, very finely chopped (or squash)
1 teaspoon gingerroot, finely chopped
125 g porridge oats
50 g vegetable oil
1 onion, chopped
4 mushrooms, chopped
1 carrot, scrubbed and finely chopped
200 g kidney beans, chopped (cooked weight)
1 tablespoon yeast extract
2 teaspoons ground black pepper
½ teaspoon cayenne pepper
1 teaspoon fresh parsley, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon fresh sage, chopped
2 tablespoons rapeseed oil
50 g walnuts, chopped
½ teaspoon grated nutmeg
2 teaspoons lime juice
1 tablespoon whiskey or 1 tablespoon balsamic vinegar
1 tablespoon tamari soy sauce
2 tablespoons butter, plus
1 tablespoon cream (optional)
salt and pepper
½ teaspoon chopped fresh rosemary

1
Fry the oats in 25 g vegetable oil, stirring constantly until golden brown (about 2 minutes).
2
Empty onto a plate and keep aside.
3
Wipe out the frying pan, tip in further 25g vegetable oil and fry the onions, 125g swede, mushrooms and carrots until the swede is starting to soften (about 10 minutes).
4
Add the chopped kidney beans and heat through.
5
Combine the stir fried vegetables with the oats, spices, juices, rapeseed oil and walnuts.
6
Divide the mixture into 4 ramekins.
7
Cover each one with foil and place in a deep sided roasting tray half filled with boiling water.
8
Cook in a preheated oven at 180C (350F) Gas Mark 4 and broil for 30 minutes.
9
Meanwhile cook the potatoes then mash with cream, butter and rosemary.
10
In a separate pan, cook the remaining swede with the ginger.
11
Mash and season with salt and pepper.
12
When the haggis are cooked, turn the ramekins upside down onto individual plates and serve with the mashed potato and swede.

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 25 ingredients. The key ingredients include: 4 potatoes, peeled and quartered, 1 swede, peeled, very finely chopped (or squash), 1 teaspoon gingerroot, finely chopped, 125 g porridge oats, and more.

Yes, Vegetarian Haggis falls under the General 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.

Vegetarian Haggis

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