Recipe: Delicious Vegan Haggis

Vegan Haggis. Add the garlic, grated carrot, chopped mushrooms and sunflower seeds. Season with salt and black pepper then add the other spices. This easy vegan haggis is chock full of spiced vegetables, lentils and wholegrains.

The haggis is Scotland's most famous contribution to the culinary arts. Vegetarians who know what it contains would leave the country rather than risk eating it. But some years ago I developed this recipe for vegetarian haggis (or rather, vegan haggis) which I have served many times since. You can cook Vegan Haggis using 12 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Vegan Haggis

1. Prepare 75 grams of finely chopped mushrooms.
2. Prepare 75 grams of brown lentils soaked for 2-3 hours.
3. It's 50 grams of oatmeal soaked for 1 hour.
4. It's 50 grams of kidney beans soaked and cooked.
5. It's 25 grams of coconut oil.
6. It's 150 grams of grated carrot.
7. It's 2 cloves of garlic peeled and chopped.
8. You need 150 grams of onions peeled and finely chopped.
9. You need 1 tbsp of rapeseed oil.
10. It's 1 tbsp of soy sauce.
11. It's 1 tsp of garam masala.
12. Prepare of Sea salt & black pepper.

This vegetable haggis from Graham Campbell has all the herbs, spices and binding oats of a conventional haggis, but as it's meat-free, it's particularly suitable for vegetarians and those put off by the thought of eating offal. With a bean, mushroom and lentil mix, this is still a hearty Scottish dish to enjoy and makes a delicious vegetarian Christmas meal. Enjoyed by vegetarians, vegans and meat-eaters alike, our Delicious Every Day vegetarian haggis is a mix of healthy fresh vegetables, pulses, oatmeal, seeds and spices. Convenient to cook with for a variety of recipes.

Vegan Haggis step by step

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.).

Here at Macsween we always use approved, sustainable, high quality ingredients in all of our products. Photograph: Felicity Cloake/Guardian Naively, I assume that the main ingredient in a vegetarian haggis will be vegetables, but after my happy run-in with the meaty. Haggis is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though now often in an artificial casing instead. Our same French sausage maker that makes our traditional lamb haggis is now making this spicy, crumbly, vegetable version of this Scottish classic. And you get the rewards - a crumbly delicious haggis made from carrots, mushrooms, onions, Scottish oats, red beans and Andrew Hamilton's special spice blend.

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